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Vegetarian Recipes

Artichoke pizza
Artichoke stir fry
Bell pepper cous cous
Black beans and rice
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Blue cheese wrap
Bourbon carrots
Caribbean pink beans
Crockpot chili
Double baked potatos
Easy bake fries
Eggplant parmesean
Garlic herb stir fry
Green bean casserole
Green beans & almonds
Green curry stir fry
Grilled eggplant
New Orleans red beans
Oven fried yucca
Pecorino peppers
Roasted bell peppers
Sauteed collard greens
Scrambled tofu
Spring thyme medley
Squash bake
Stuffed chayotes
Stuffed zucchini
Sweet potatoes
Tofu veggie bake
Vegetable bake
Vegetable quiche
Vegetable soup
Vegetarian lasagna
Vegetarian pizza
Vegetarian spaghetti
Walnut potatoes


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Essential cookware



Pecorino-stuffed Hot Peppers


  • 16 small red hot peppers, with the tops cut off and insides removed
  • 1 large block of Pecorino cheese, cubed
  • olive oil
  • 1 clove of garlic, grated
  • salt and pepper


  1. Rub the insides and outside of the peppers with the olive oil and grated garlic. Insert a cube of pecorino into each pepper.
  2. Sprinkle the peppers with salt and pepper.
  3. Heat the oven to 350 degrees.
  4. Place the stuffed peppers on a baking sheet and in the oven for 8-10 minutes.

Serves: 4-5 persons




Mozzarella and Bell Pepper Pie


  • 1 sheet of pastry for a pie shell
  • 3 large bell peppers, cut into squares
  • 3 fresh mozzarella balls, sliced
  • 1 clove of garlic, grated
  • olive oil
  • salt


  1. Place the pastry in a metal or glass pie-baking dish.
  2. Rub the pastry with olive oil and garlic.
  3. Layer the bell pepper slices and the mozzarella slices on the pie shell.
  4. Sprinkle the mozzarella and bell peppers with olive oil and salt.
  5. Heat the oven to 325 degrees.
  6. Place the pie in the oven for 15 minutes.

Serves: 3-4 persons

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