Pepper Slaw

Pepper Slaw

Total Time: 15 minutes
Servings: 6-8

 Recipe courtesy of  F  ood Network

Recipe courtesy of Food Network


  • 3 tablespoons sugar
  • Kosher salt
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons mustard seeds
  • Freshly ground pepper
  • 6 Alabama bell peppers, cut into thin strips
  • 2 stalks celery, finely chopped
  • 4 scallions, chopped
  • 1/2 head Alabama green cabbage, thinly sliced and roughly chopped
  • 3 tablespoons whole-grain dijon mustard
  • 1/2 cup mayonnaise


  • Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine.
  • Refrigerate at least 1 hour to allow the flavors to develop.
  • Add the mustard and mayonnaise to the slaw and toss to coat. Regrigerate until ready to serve.
  • Enjoy!

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers


 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple


  • 4 large fresh bell peppers, halved lengthwise, ribs and seeds removed
  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 6 scallions, thinly sliced, white and green parts separated
  • 1/2 pound ground beef chuck
  • 1 cup cooked corn
  • 1 4.5-ounce can chopped green chilies
  • 1 teaspoon ground cumin
  • 4 ounces Monterey Jack, grated (1 cup)
  • Kosher salt and black pepper to taste
  • 1/2 cup plain low-fat Greek yogurt, optional


  • Heat oven to 375* F. Cook the rice according to the package directions
  • Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, 1/2 teaspoon salt, and 1/4 teaspoon black pepepr.
  • Arrange the bell peppers, cut-side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  • In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with salsa and scallion greens.
  • Enjoy!