This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

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How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Cilantro Lime Rice appeared first on The Yummy Bowl.

This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients

• Eggs - at room temperature for easy binding.
• Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
• Cabbage filling - regular green cabbage.
• Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

• If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

• Related: Ground beef and cabbage

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Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise I used vegan mayonnaise
• ¼ cup flour gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder gluten-free if neccessary
• 1 teaspoon cornstarch
• 1 pound cabbage about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper
• 1 ⅓ cup mozzarella cheese grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

Instructions

• Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
• In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
• In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
• In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
• Layer the cabbage evenly across the baking dish. Pour in the batter.
• Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
• Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

• Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
• This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
• Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

I had so much fun making these pizzas (and eating was even more fun!) You can make Halloween pizza into a main course with a side salad or slice into appetizer-size pieces for a party. 

Serve it as a party appetizer or quick dinner before trick-or-treating.

How to Make Mummy Pizzas

STEP 1

Preheat oven to 350 F.

In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.

STEP 2

Add egg, season with salt and pepper, and stir in the ground chicken.

Mix to combine all the ingredients well.

If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).

STEP 3

Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.

You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.

Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.

STEP 4

Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes. 

You should end up with 4 mummy pizzas. 

STEP 5

Remove the baking sheet from the oven, let cool to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.

Add one thin tomato slice on each. 

Using a knife, cut a mozzarella stick into long, thin slices - varying in length and size as needed for each pizza.

Arrange the cheese on top as on the picture below. (The best way is to actually simply pull the string cheese apart)

STEP 6

Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).

Decorate with sliced olives on each pizza near the top center to create mummy eyes. 

Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Storing And Freezing Instructions

Any leftovers can be stored in the fridge for up to 2-3 days. Reheat in microwave or preheated oven at 350 degrees Fahrenheit until warmed through.

You may need to add new fresh toppings.

To freeze, I recommend freezing only the pizza part and for best flavor these should go in the freezer unbaked.

Freeze for up to 2-3 months in an airtight container or bag. Thaw overnight in the fridge and continue with baking instructions.

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Healthy Halloween Mummy Pizzas (Gluten Free)

Halloween Mummy Pizzas are healthy and easy gluten-free pizza for the holiday period. Make these mummies with your kids during Halloween or use the simple gluten-free pizza base all year around!

Course Appetizer

Cuisine international

Keyword gluten free dairy free pizza, gluten free pizza base, mummy pizza, spinach pizza

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 mummy pizzas

Calories 281kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 tablespoon pizza sauce or tomato sauce
• ⅔ lb ground chicken
• 5 mozzarella sticks
• 3 oz spinach
• 1 egg
• 1 large tomato
• 4-5 green olives
• 4-5 black olives
• pinch of salt pinch of pepper
• olive oil for greasing the surface

Instructions

• Preheat oven to 350 F.

  In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.
• Add egg, season with salt and pepper, and stir in the ground chicken.

  Mix to combine all the ingredients well.

  If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).
• Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.

  You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.

  Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.
• Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes. 

  You should end up with 4 mummy pizzas. 
• Remove the baking sheet from the oven, let col to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.

  Add one thin tomato slice on each.
• Using a knife, cut a mozzarella stick into long, thin slices – varying in length and size as needed for each pizza. Arrange the cheese on top as in the picture below. (The best way is to actually simply pull the string cheese apart)
• Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).

  Decorate with sliced olives on each pizza near the top center to create mummy eyes. 
• Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Nutrition

Calories: 281kcal

The post Healthy Halloween Mummy Pizzas (Gluten Free) appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

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Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

• Cauliflower
• Sweet potato
• Pumpkin
• Parsnips
• Mushrooms

More Vegan/Vegetarian Dinner Recipes

• Creamy Mushroom Pasta with Truffle Oil
• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Napa Cabbage And Mushrooms Stir Fry
• Stuffed Butternut Squash
• Healthy Quinoa Stuffed Butternut Squash

For all recipes, please go to my Recipe Index.

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Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Course Main Course

Cuisine Vegan, Vegetarian

Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 portions

Calories 605kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup chickpea
• 1 cup coconut milk unsweetened
• 2 cups butternut squash 1-2 inch chunks
• 2 cups broccoli florets
• 2 tablespoon pumpkin seeds
• 2-3 tablespoon coconut oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika spice
• ½ teaspoon turmeric freshly grated
• 1 teaspoon ginger freshly grated
• 1 garlic clove minced and paste-like
• 2 tablespoon chopped parsley for garnish

Instructions

• Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
• Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
• Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
• Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
• Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

• For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
• Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

The post Vegetarian Casserole appeared first on The Yummy Bowl.

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

How To Make Butternut Squash Casserole

Preheat oven to 350°F. 

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. 

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

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Roasted Butternut Squash Casserole With Cranberries And Apples

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cup butternut squash or pumpkin peeled and cut into 1" cubes
• 1 medium green apple peeled and cut
• ½ cup fresh or frozen cranberries
• 2 tablespoons coconut oil melted
• ½ tablespoon cornstarch
• 2 tablespoon brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
• Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
• Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
• Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
• Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8955IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg

This recipe has been inspired by this recipe.

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The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

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Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

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The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.

These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.

Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip,  Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.

Ingredients

• Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
• Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
• Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Mushrooms

Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.

Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.

Carefully remove the stems and scrape out the inside of the mushroom cap.

The best way is to use slightly bigger mushrooms as these won’t break so easily. 

Chop the stems into small pieces and set everything aside.

In a large nonstick skillet, warm olive oil over medium heat.

Saute diced mushroom stems until most or all the water is evaporated.

Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.

In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.

Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.

Don’t overload these as you may end up with a big mess.

Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top. 

Bake in the middle oven rack for 15-17 minutes until golden brown.

How long to cook will depend on the mushroom size.

But generally, mushrooms will be ready once they are easily pierced with a fork and tender.

Serve with green onions!

⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!

📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.

More Appetizer Recipes

• 
  Million Dollar Deviled Eggs
• 
  Air Fryer Jalapeno Poppers (No Bacon, Gluten Free)
• 
  Air Fryer Buffalo Cauliflower Bites
• 
  Easy Spinach Artichoke Dip (Baked)

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Cream Cheese Stuffed Mushrooms (Gluten Free)

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

Course Appetizer

Cuisine American

Keyword gluten free stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 15 mushrooms

Calories 76kcal

Author Julia | The Yummy Bowl

Ingredients

• 15 white button mushrooms or cremini mushrooms
• 1 tablespoon olive oil
• salt to taste
• black pepper to taste
• 2 garlic cloves minced
• 4 oz cream cheese
• 2 tablespoon green onion + extra for garnish
• ⅓ cup Parmesan cheese freshly grated
• ½ cup Mozzarella cheese shredded

Instructions

• Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
• Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
• Chop the stems into small pieces and set everything aside.
• In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
• In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
• Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
• Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
• Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!

Video

Notes

• How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
• Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
• Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
• Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
• How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

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The post Cream Cheese Stuffed Mushrooms appeared first on The Yummy Bowl.

Enchilada Chicken Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.

If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe. As a bonus, they all taste slightly different=more flavor!

• Size of bell peppers. I like to use large and slightly longer than a regular size. It allows me to fit plenty of filling inside. You can also use smaller peppers, in this case, keep an eye on the baking time. We are going to stuff the peppers all the way to the top. You can also cut the peppers in half (like in this recipe). Small and halved peppers, will require half less of cooking time.

• Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section.

• Substitutions. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef, Italian sausage instead. Next time, you should definitely try these Stuffed Peppers with Beef! For a vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

• Grains - I sometimes use either (cooked) brown or white rice and quinoa. Brown rice is healthier and to be honest, no one can’t tell much of a difference once it’s all mixed up in the filling.

• The best rice for stuffed peppers in my opinion is medium, long-grain white rice or jasmine rice. These hold up their shape nicely and the rice is not sticky (unless heavily overcooked). Read how to cook rice in my Tips Section. For non gluten sensitive folks, farro, orzo, cous cous will work great here as well. Just make sure not to overcook your grains as it will affect the texture quite a bit. For low calorie and low carb alternative try Cauliflower Rice instead.

• Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella. If using mozzarella, I always suggest shredding it yourself (helps with better melting). Mozzarella is great for a healthier dinner, it is lower in sodium and is in the low-calorie range than most other cheeses. 

• Sauce. Try my Easy and Quick 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa. They are different, but all these options are good for Mexican stuffed peppers. If you are gluten sensitive, be sure to check the labels for bought sauces as most of them, unfortunately, contain gluten. If you don't have any of these then use a simple store bought tomato sauce (with seasonings and herbs or without) instead.

• Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix. 

• Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough. I usually add ½ teaspoon of each spice. Don't forget that you'll also season your empty peppers with salt and pepper before baking.

• Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.

How To Make Chicken Stuffed Peppers

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices.

Cook for 1 minute more until spices open up and garlic becomes fragrant.

STEP 2: In a large mixing bowl, combine all ingredients for the chicken filling.

Add ½ cup of red enchilada sauce.

STEP 3: Cut off the tops of the peppers, and spoon out the seeds and ribs.

Rinse and dry with a paper towel. 

STEP 4: Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly.

Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.

STEP 5: Bake for 15-20 minutes until peppers have softened.

Remove from the oven and fill peppers with the chicken filling halfway through.

Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.

Sprinkle the tops with more cheese (the remaining ½ cups).

STEP 6: In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers).

Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.

Optional step. During the last 1-3 minutes (or longer, depending on your broiler) I like to turn on the broiler setting until the cheese becomes golden brown.

SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Freezing, Storing And Reheating Instructions

• To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container. 
• To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
• Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes. 
• Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
• Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Enchilada Chicken Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.

Course Main Course

Cuisine Mexican

Keyword chicken enchilada stuffed peppers, chicken stuffed peppers, enchilada stuffed peppers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 405kcal

Author Julia | The Yummy Bowl

Ingredients

• 6 bell peppers
• 2 cups cooked chicken shredded or diced
• 2 cups Enchilada Sauce or store-bought Salsa
• ¼ cup sweet corn or freshly cooked corn kernels
• ½ cup black beans
• 1 tablespoon fresh cilantro
• 2 garlic cloves minced
• ½ teaspoon kosher salt
• black pepper to taste
• 1 ½ tablespoons taco seasoning
• 2 cup Monterey Jack cheese grated, see notes
• ¼ cup chicken broth
• ½ cup cooked long-grain rice see notes
• ½ medium brown onion diced
• Cilantro or parsley for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
• In a large mixing bowl, combine all ingredients with ½ cup of Red Enchilada Sauce.
• Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
• Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.
• Bake for 15-20 minutes until peppers have softened.
• Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.
• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your brolier) I like to turn on the broiler setting until cheese becomes golden brown.
• Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Video

Notes

• Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
• Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
• Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
• Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
• If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
• For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.

Nutrition

Calories: 405kcal | Carbohydrates: 42.4g | Protein: 30.5g | Fat: 14g | Saturated Fat: 7.8g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 805mg | Fiber: 8.1g | Sugar: 7.3g | Calcium: 382mg | Iron: 7mg

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The post Cheesy Chicken Enchilada Stuffed Peppers appeared first on The Yummy Bowl.

The recipe takes about 30 minutes to prepare, and the combination of tender turkey, fluffy rice, and air-fried peppers results in a gourmet dish that's both satisfying and crunchy. 

How To Make Air Fryer Stuffed Peppers

Make the rice. Cook rice according to package instructions. Set aside.

Cook the aromatics. Sauté onions and garlic in olive oil until golden.

Make the turkey filling. Add ground turkey, salt, and pepper; cook for 8-10 minutes until turkey is fully cooked.

Stir in diced tomatoes and simmer on low for 10 minutes until liquid evaporates.

Combine the turkey and rice mixture. Mix cooked rice, chopped cilantro, and 1 cup shredded cheese into the meat mixture.

Cut a slit down one side of peppers, remove seeds, and place them in a greased air fryer basket.

Prepare and stuff the peppers. Air fry peppers at 400°F for 5 minutes. Carefully transfer peppers to a plate with tongs.

Top and Air Fry. Fill peppers with the meat mixture and top with remaining cheese.

Return stuffed peppers to the air fryer basket and cook at 400°F for 5 minutes or until cheese is melted and bubbly. Serve!

📋 FLAVOR & TEXTURE: This recipe for the best turkey stuffed peppers offers a savory and flavorful taste from the seasoned turkey and fluffy rice filling. The peppers' subtle sweetness perfectly complements the dish, while the gooey melted cheese adds a creamy texture that melts in your mouth. Using an air fryer gives the dish a satisfying crispiness that adds another layer of texture to this delicious and comforting meal.

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Ground Turkey Stuffed Peppers

These Air Fryer Turkey Stuffed Peppers offer a delicious twist on the traditional recipe. The peppers are perfectly cooked and filled with a savory mixture of turkey, cheese and rice, making it a mouth-watering dish to enjoy. Thanks to the air fryer, this dish is quick and easy to make without spending hours in the kitchen!

Course Main Course

Cuisine American

Keyword air fryer stuffed peppers, ground turkey stuffed peppers, turkey stuffed peppers

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 85kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 pound ground turkey or leftover cooked turkey
• 1 cup white rice uncooked
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 teaspoon garlic minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 14.5 ounce can diced tomatoes
• ½ cup chopped fresh cilantro
• 2 cups shredded Mexican style cheese divided
• 6 sweet long peppers

Instructions

• Cook white rice as per package instructions.
• In a large skillet, heat oil, onions, and garlic over medium heat until onions are translucent.
• Add ground turkey, salt, and pepper; cook for 8-10 minutes until turkey is fully cooked.
• Stir in diced tomatoes and simmer on low for 10 minutes until liquid evaporates.
• Mix cooked rice, chopped cilantro, and 1 cup shredded cheese into the meat mixture.
• Cut a slit down one side of peppers, remove seeds, and place them in a greased air fryer basket.
• Air fry peppers at 400°F for 5 minutes.
• Carefully transfer peppers to a plate with tongs.
• Fill peppers with the meat mixture and top with remaining cheese.
• Return stuffed peppers to the air fryer basket and cook at 400°F for 5 minutes or until cheese is melted and bubbly.

Notes

• To Store. Place the stuffed peppers in a single layer on a baking sheet freeze until solid, then transfer to a freezer-safe container. 
• To Freeze. Store in the freezer for up to three months. When ready to enjoy, follow the reheating instructions after thawing in the refrigerator overnight.

How to reheat:

• Air Fryer Method: For quick and crispy reheating, use the air fryer. Preheat the air fryer to 350°F and air fry the thawed stuffed peppers for about 5-7 minutes until the internal temperature reaches 165°F. If frozen, increase the time to about 15 minutes.
• Microwave Method: For a quick option, you can use the microwave. Place the thawed or frozen stuffed peppers on a microwave-safe plate and heat on medium power for 5-7 minutes until the internal temperature reaches 165°F.

Nutrition

Calories: 85kcal | Protein: 18g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 39mg | Potassium: 223mg | Vitamin A: 19IU | Calcium: 2mg | Iron: 1mg

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The post Air Fryer Stuffed Peppers (With Turkey) appeared first on The Yummy Bowl.