Stuffed peppers are a satisfying meal that combines a variety of flavors and textures in one dish. This recipe features bell peppers filled with a tasty mixture of chicken, vegetables, and spices, baked to perfection. It’s a healthy option that can be customized to your liking, making it a versatile choice for any dinner.

Ingredients:

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, etc.)
• 1/4 cup chopped fresh cilantro or parsley
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 2-3 minutes to soften slightly, then arrange them in a baking dish.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon as you go. Season with salt, pepper, and smoked paprika.
5. Stir in the tomato paste, cooked rice, black beans, and corn, and cook until everything is heated through. Remove from heat and stir in half of the shredded cheese and the chopped cilantro or parsley.
6. Spoon the chicken mixture into each bell pepper, packing it tightly. Sprinkle the remaining cheese on top of each stuffed pepper.
7. Pour the chicken broth into the bottom of the baking dish around the peppers to create a bit of steam while cooking.
8. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly browned.
10. Let the stuffed peppers rest for 5 minutes before serving.

Your chicken stuffed peppers are now ready to enjoy! Serve them with a side salad or your favorite steamed veggies. This dish not only presents beautifully but also packs a punch of protein and is brimming with a variety of nutrients from the colorful vegetables. It’s a meal that is as aesthetically pleasing as it is delicious!

Easy and Delicious Chicken Gyros

If you’re craving Greek street food, there’s nothing quite like a chicken gyro filled with marinated, juicy chicken, a dollop of tangy tzatziki, and crisp vegetables, all wrapped up in a soft pita bread. Our homemade Chicken Gyro recipe will bring the flavors of the Mediterranean right to your kitchen in a simple yet delicious way. This meal not only satisfies your taste buds but is also perfect for a quick lunch or a casual dinner with family and friends.

Ingredients

• For the Chicken Marinade:
• 1 pound boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 4 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 lemon, juiced
• 1 tablespoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Tzatziki Sauce:
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 2 tablespoons olive oil
• 1 tablespoon dill, chopped
• 1-2 cloves garlic, minced
• Salt and pepper, to taste
• Lemon juice, to taste
• For Assembly:
• 4-6 pita breads
• 1/2 red onion, thinly sliced
• 2 tomatoes, sliced or chopped
• 1/2 cucumber, sliced
• Lettuce or fresh greens
• Feta cheese, crumbled (optional)

Instructions

1. Start by preparing the marinade. In a large bowl, combine olive oil, Greek yogurt, minced garlic, red wine vinegar, lemon juice, dried oregano, paprika, salt, and pepper. Mix well.
2. Trim any excess fat from the chicken and cut into strips or bite-sized pieces. Add the chicken to the marinade and toss to ensure each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Next, prepare the tzatziki sauce. In a medium bowl, mix the Greek yogurt, grated and drained cucumber, olive oil, chopped dill, minced garlic, and season with salt, pepper, and lemon juice to taste. Refrigerate until ready to serve.
4. When you’re ready to cook the chicken, heat a grill pan or skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char.
5. Warm up the pita breads in the oven or on a skillet. You want them to be warm and pliable.
6. To assemble the gyros, lay out a piece of pita and spread a generous amount of tzatziki sauce over it. Add some chicken, followed by slices of red onion, tomatoes, cucumber, lettuce, and crumbled feta cheese, if using.
7. Fold the pita around the fillings or roll it into a wrap, whichever you prefer.
8. Serve the Chicken Gyros immediately while everything is still warm and enjoy!

This Chicken Gyros recipe is perfect not just for its ease of preparation but also for its versatility. Feel free to add your choice of additional toppings like olives or pepperoncini for that extra zing. With this recipe, you’re sure to impress your guests or simply treat yourself to a delightful, homemade Greek dining experience.

Classic Chicken Cordon Bleu: A Gourmet Delight at Home

Indulge in the decadence of a perfectly prepared Chicken Cordon Bleu, a dish where crispy breadcrumb exterior meets tender chicken, oozing cheese, and rich ham – all from the warmth of your kitchen!

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 thin slices of deli ham
• 4 slices of Swiss cheese
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1 cup breadcrumbs
• Salt and pepper to taste
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons butter
• Lemon wedges for serving

Instructions:

1. Begin by preheating your oven to 350°F (175°C).
2. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
3. Season both sides of the chicken breasts with salt, pepper, and paprika.
4. Place a slice of ham and Swiss cheese on each flattened chicken breast, leaving room around the edges.
5. Roll up each chicken breast tightly and secure with toothpicks.
6. Set up three shallow bowls for breading: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs.
7. Dredge each chicken roll in flour, dip into the egg mixture, and then roll in breadcrumbs until evenly coated.
8. In an ovenproof skillet, heat olive oil and butter over medium heat.
9. Brown the chicken rolls on all sides, about 2 minutes per side.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
11. Remove from oven, let rest for a few minutes, and remove toothpicks before serving.
12. Serve hot with a squeeze of lemon or your favorite sides.

This Chicken Cordon Bleu recipe is sure to impress your family and guests, offering a slice of gourmet dining without needing a reservation.

Classic Spaghetti Bolognese

There’s nothing quite like a hearty plate of Spaghetti Bolognese to satisfy your cravings for Italian comfort food. In this recipe, we’ll explore the traditional method of preparing this beloved dish, infusing the ragù with a depth of flavor that only comes from slow cooking and the love of good food.

Ingredients:

• 400g spaghetti
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 500g ground beef
• 100g pancetta or bacon, finely chopped
• 800g canned whole tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrot, and celery, and cook until the vegetables are soft and translucent, about 5 minutes.
2. Increase the heat to medium-high and add the ground beef and pancetta. Cook until the meat is well browned, breaking it up with a spoon as it cooks.
3. If using, pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce slightly, about 2 minutes.
4. Add the canned tomatoes and tomato paste to the pan. Break up the tomatoes with a spoon.
5. Season the sauce with dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover and let the sauce cook for at least 30 minutes, stirring occasionally. For even more depth of flavor, let the sauce simmer for up to 2 hours if you have the time.
6. When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
7. Drain the spaghetti and add it to the pan with the Bolognese sauce, tossing to coat the pasta thoroughly.
8. Serve the Spaghetti Bolognese hot, topped with freshly grated Parmesan cheese and garnished with fresh basil leaves.

There you have it—a classic Spaghetti Bolognese that’s sure to become a staple in your home-cooking repertoire. Paired with a slice of crusty bread and a glass of your favorite red wine, this meal is the perfect way to bring the flavors of Italy to your table.

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 6 large eggs
• 1 1/2 cups heavy cream
• 1 cup grated Gruyère cheese
• 8 slices bacon, cooked and crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon butter, for sautéing
• 1 small onion, finely chopped (optional)

Instructions

1. Preheat your oven to 375°F (190°C). If using homemade pie dough, roll it out and press it into a 9-inch pie dish. Trim any excess dough and crimp the edges. With a fork, lightly prick the bottom and sides of the crust.
2. If you’re using onion, sauté it in a tablespoon of butter over medium heat until translucent and slightly browned; set aside to cool.
3. In a frying pan, cook the bacon until crispy. Remove and let it cool, then crumble it into small pieces.
4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the crumbled bacon, sautéed onions (if using), and grated Gruyère cheese.
5. Pour the egg mixture into the prepared pie crust. Make sure the filling is evenly distributed.
6. Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and the crust is golden brown.
7. Remove the quiche from the oven and let it sit for about 10 minutes before slicing. This allows the quiche to set and makes it easier to cut.
8. Serve warm. The quiche can also be enjoyed at room temperature or cold, making it a versatile dish for any occasion.

Serving Suggestions

Quiche Lorraine can be served as a main dish or as part of a brunch spread. It pairs well with a green salad, fruit, or even a simple soup for a satisfying meal.

Storage and Reheating Tips

To store, let the quiche cool completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15 minutes. Quiche can also be frozen for up to two months; wrap tightly and defrost in the refrigerator before reheating.

There’s nothing quite like the fresh taste of a Caprese salad, especially when combined with the heartiness of grilled chicken. These Caprese Chicken and Vegetable Skewers bring all those flavors to your grill or kitchen in a fun and interactive way. Follow this simple recipe for a quick and delicious meal that’s as enjoyable to make as it is to eat.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 pint cherry tomatoes
• 2 medium zucchinis
• 8 oz fresh mozzarella balls
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cut the chicken breasts into 1-inch cubes and season with salt and pepper.
2. Slice the zucchinis into round, 1/2-inch thick pieces.
3. Start to assemble your skewers. Alternate between chicken, cherry tomatoes, zucchini slices, and mozzarella balls. Feel free to add a basil leaf between the ingredients for additional flavor.
4. Preheat your grill or grill pan over medium-high heat and brush with olive oil to prevent sticking.
5. Place the skewers on the grill and cook for about 4-5 minutes on each side or until the chicken is thoroughly cooked and the vegetables are tender.
6. Transfer the skewers to a serving platter and drizzle with balsamic glaze before serving.
7. Garnish with additional basil leaves if desired.

These Caprese Chicken and Vegetable Skewers are a perfect choice for a summer BBQ or a simple family dinner. They are light, nutritious, and packed with the classic Caprese flavors. Be sure to soak your wooden skewers in water for at least 30 minutes prior to grilling to prevent burning. Enjoy this quick and delightful dish!

Greek Chicken and Spinach Zoodle Bowl

If you’re looking for a dish that’s both satisfying and healthy, look no further than this Greek-inspired chicken and spinach zoodle bowl. With tender chicken marinated in zesty Greek flavors, fresh spinach, and spiralized zucchini noodles (zoodles), this meal is a delightful blend of protein, vegetables, and Mediterranean flair. It’s perfect for anyone following a low-carb or gluten-free diet, or simply seeking a flavorful meal that won’t leave you feeling weighed down. Follow this step-by-step guide to put together a delectable Greek chicken and spinach zoodle bowl in no time!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 medium zucchinis, spiralized
• 2 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1 lemon, juiced
• Fresh parsley for garnish

Marinade:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, whisk together all the ingredients for the marinade. Place the chicken breasts in the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Transfer the chicken to a plate, cover to keep warm, and let it rest.
3. In the same skillet, add the minced garlic, and sauté for 30 seconds until fragrant. Add the spiralized zucchini and cook for 2-3 minutes until just tender. Be careful not to overcook to prevent the zoodles from becoming mushy.
4. Toss in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt, pepper, dried oregano, and thyme to taste.
5. Slice the rested chicken into strips.
6. Assemble the bowls by dividing the zoodles and spinach mixture evenly between two bowls. Top with sliced chicken, cherry tomatoes, kalamata olives, and crumbled feta cheese.
7. Drizzle with lemon juice and garnish with fresh parsley before serving.

This Greek chicken and spinach zoodle bowl is not only visually appealing but is also packed with fresh and robust flavors that will transport your taste buds to the sunny Mediterranean coast. Enjoy it for lunch, dinner or as a make-ahead meal for a busy week.

Nutritional Information:

Approximate values per serving: Calories: 450; Fat: 22g; Carbohydrates: 10g; Protein: 50g; Fiber: 3g; Sugar: 4g; Sodium: 750mg.