udon with stir-fried peppers and onions

prep time: 20 minutes
cook time: 15 minutes
makes 4 servings

ingredients
1/3 c soy sauce
2 T sambal oelek (or your choice of chili sauce)
2 T unseasoned rice vinegar
1 T honey
1 T sriracha
1 bunch scallions, thinly sliced
1/4 c vegetable oil
4 garlic cloves, minced
1 T ginger, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
1 tsp salt
1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini)
sesame seeds, optional

directions

1. whisk soy sauce, sambal oelek (chili sauce), vinegar, honey, and sriracha in a small bowl to combine. set sauce aside.
2. heat oil in a large wok or skillet over medium-high. add scallions, garlic, and ginger and cook, stirring occasionally, until slightly softened, about 2 minutes.
3. add both bell peppers, onion, and salt; cook, stirring occasionally, until slightly softened and beginning to brown around the edges, about 4 minutes.
4. meanwhile, cook noodles in a pot of boiling water according to package directions. drain noodles, reserving 1/2 cup cooking liquid.
5. add noodles and reserved sauce to skillet. cook, tossing and adding reserved cooking liquid as needed, until noodles are coated and glossy. toss in 1/2 of the scallions.
6. transfer noodles to a bowl and sprinkle with sesame seeds and remaining scallions.

source – bon appetit magazine, february 2023, page 25

cheesy quinoa-stuffed peppers

prep time: 20 minutes
cook time: 45 minutes
total time: 65 minutes
makes 4 servings

ingredients
1 c tri-colored quinoa
2 T southwest spice blend (2 tsp chili powder + 2 tsp cumin + 4 tsp garlic powder)
2 c broth
4 green bell peppers, halved
1 onion, diced
2 roma tomatoes, finely diced
1 lime, halved and juiced
1/4 oz cilantro, finely chopped
2 T tex-mex paste (2 T bbq sauce + 3 T taco seasoning)
3 oz. tomato paste
1 c mexican cheese blend
1 tsp hot sauce

directions

1. preheat oven to 425 degrees.
2. place quinoa in a strainer and rinse for 1 minute. add to a small pot along with 2 cups water, broth, southwest spice, and a pinch of salt and pepper.
3. bring to a boil, then cover and reduce to a low simmer. cook until quinoa is tender, 15-20 minutes.
4. keep covered off heat for at least 10 minutes or until ready to use.
5. while quinoa cooks, wash and dry all produce.
6. halve bell peppers lengthwise; remove stems and seeds. finely dice tomato. halve and peel onion; dice one half. halve lime. finely chop cilantro.
7. rub each bell pepper half with a drizzle of oil; season with salt and pepper. place cut sides down on a baking sheet.
8. roast on middle rack until browned and softened, 18-20 minutes.
9. meanwhile, in a small bowl, combine tomato, chopped onion, and juice from the whole lime to make the pico de gallo. season with salt and pepper.
10. heal a drizzle of oil in a large pan over medium-high heat. add diced onion; cook, stirring occasionally, until softened, 3-5 minutes.
11. stir in tex-mex paste, tomato paste, and 1/3 cup water until combined. turn off heat.
12. once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly combined.
13. once bell peppers are done, stuff each pepper half with as much filling as will fit. sprinkle evenly with mexican cheese.
14. divide remaining filling between plates and top with stuffed peppers. top peppers with pico de gallo and remaining cilantro. drizzle with hot sauce if desired.

source – hello fresh recipe from 2021

italian sausage penne

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes

ingredients
1 package (19 oz.) johnsonville italian sausage (any type of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce

directions

1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
3. add sliced sausage and marinara sauce; saute until warmed through.
4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016