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The Vegan Buddha Bowl

This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! | via Well and Full

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Peppercorn Sauce: Ingredients ― 2 Tbsp butter; 5 oz heavy cream or crème fraiche; 5 oz white wine; 1 onion, minced; 3 Tbsp whole black, green, or red peppercorns; ½ tsp ground black pepper; salt. Instructions ― Sauté onion. Add wine; simmer until reduced by half. Stir in cream and peppercorns; simmer until reduced to desired consistency. Season. Serve while hot; peppercorn sauce can be stored in a refrigerator and reheated later, but once made it's best used the same day. #Sauce #Peppercorn

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Paleo Cashew Chicken Recipe

Paleo Cashew Chicken Recipe Instead of cooking chicken all the way through, brown and place in Pour sauce over chicken and bake at 325 degrees, for one hour(uncovered and turning every 15 minutes).

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Easy Stuffed Peppers

This is one of our FAVORITE meals!! It is so easy to make and tastes absolutely scrumptious! I love that it is made with ingredients that we usually have on hand. INGREDIENTS 4 large ...

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6 Ways to Stuff a Pepper

Hand-held pizzas with a healthy twist! Ditch the crust and grab a bell pepper!

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Stuffed Pepper Soup

Stuffed Pepper Soup recipe from The Country Cook. Full of rice, ground beef, green peppers all in a delicious soup form!

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~Un-Stuffed Pepper Casserole~ 1 lb. lean ground beef; 2 green peppers, coarsely chopped; 3 cloves garlic, minced; 2 cups cooked long-grain white rice; 1 (24 oz.) can crushed tomatoes; 1-1/2 cups shredded five cheese blend, divided. Bake at 350 for 25 minutes

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