Summer is in full swing, which means it’s the perfect time to explore new, super-fresh recipes packed with flavor. Whether you need a great entrée idea for friends coming to dinner or a fabulous dessert to cap off a grilling adventure, check out these recipes and have fun expanding your culinary skills.
Stuffed Bell Peppers
Of all the vegetables ready to be filled with some tasty goodness, bell peppers top the list. These colorful veggies can hold a lot of stuffing of your choice, are strong enough to preserve their natural shape, and have a mild enough flavor to match with almost any ingredient. It’s the perfect vessel for a good and hearty meal. Delish has a great recipe for you to try.
- 1/2 cup of uncooked rice
- 2 tablespoons of extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 tablespoons of tomato paste
- 3 garlic cloves, minced
- 1 lb. of ground beef
- 1 (14.5-oz.) can of diced tomatoes
- 1 1/2 teaspoons of dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 cup of shredded Monterey Jack cheese
- Freshly chopped parsley for garnish
- Preheat the oven to 400 degrees F. In a small saucepan, prepare the rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft (about 5 minutes). Stir in the tomato paste and garlic and cook until fragrant (about 1 minute more). Add the ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink (6 minutes). Drain the fat.
- Return the beef mixture to the skillet, then stir in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until the liquid has reduced slightly (about 5 minutes).
- Place the peppers cut side up in a 9” x 13” baking dish and drizzle with oil. Spoon the beef mixture into each pepper and top with Monterey Jack cheese, then cover the baking dish with foil.
- Bake until the peppers are tender (about 35 minutes). Uncover and bake until the cheese is bubbly (10 minutes more).
- Garnish with parsley before serving.
Strawberry and Lemon Trifle
Is there anything more refreshing than a summery, berry-filled trifle? This dessert from Taste of Home combines the sweetness of strawberries and the tartness of lemons for a delectable treat — the presentation is an impressive showcase for guests.
- 4 ounces of fat-free cream cheese, softened
- 1 cup of fat-free vanilla yogurt
- 2 cups of fat-free milk
- 1 package (3.4 ounces) of instant lemon pudding mix
- 2 teaspoons of grated lemon zest
- 2 1/2 cups of sliced fresh strawberries, divided
- 1 tablespoon of white grape juice or water
- 1 prepared angel food cake (12 ounces)
- Optional: Whipped topping and additional strawberries
- In a large bowl, beat the cream cheese and the yogurt. Add the milk, the dry pudding mix, and the lemon zest; beat until smooth. In a blender, process 1/2 cup of strawberries and grape juice until blended.
- Tear the cake into 1-inch cubes; place a third in a trifle bowl or 3-quart serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat on all layers. Top with the remaining cake and pudding mixture. If desired, garnish with whipped topping and additional strawberries.
- Cover and refrigerate for at least two hours.