For a satisfying dish with minimal prep, it doesn’t get easier than these vegetarian stuffed peppers. Packed with rice, beans and Monterey Jack cheese, these peppers turn tender in the slow cooker. Chop enough tops to make 1/3 cup; set aside. Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl, stir together 1 cup rice and 1 can undrained beans; spoon into peppers....

Skip the hassle of making sushi rolls at home and just go for this grain bowl. Divide brown rice among 4 bowls. Top with equal amounts of carrot, cucumber, avocado, edamame and nori. Drizzle with 2 tablespoons dressing each and sprinkle sesame seeds on top, if desired. Tips To make ahead: Prepare dressing (Step 1) up to 3 days ahead. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables, depending on your mood. For the filling, we chose a variety of vegetables that give texture, sweetness and gut-healthy fiber. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey This is a base recipe you could use to make the sandwich of your dreams....

These veggie fajitas are packed with sweet bell pepper and red onion. Creamy avocado and warm tortillas complete the meal. The veggies alone make a great meal-prep recipe to have on hand. Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek Serve them over rice, or heat them up over tortilla chips topped with melting cheese. Place on a plate and cover with a clean kitchen towel to keep warm....

It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens. Fill the sandwich with cucumber, tomato and carrot. Slice in half and serve with clementine on the side. Tips To make ahead: Refrigerate sandwich for up to 4 hours. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Scrape down the sides of the bowl. Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas). Process until completely smooth, stopping to scrape down the sides as necessary. Add 1/4 cup fresh cilantro leaves. Pulse several times or until cilantro is evenly distributed and chopped. Chill until ready to use (see Tip). In a small bowl whisk together vinegar, olive oil, garlic and black pepper. Pour dressing mixture over greens mixture....

Fruit is often the go-to for breakfast, but don’t forget about veggies. The eggs add a serving of satisfying protein and bake right in the skillet. We recommend serving this dish with a slice of crusty whole-grain bread to mop up any remaining sauce. Yes, c’mon! This recipe comes together quickly for a healthy breakfast you’re free to easily take on the go. Serve with hearty whole-grain toast and an egg or two on top to round out the meal....

Healthy dinners are headed your way with this week of delicious clean-eating recipes. Healthy dinners are headed your way with this week’s delicious clean-eating meal plan. The addition of carrots, onions, russet potatoes and sweet potatoes make this a veggie-packed soup. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired. Quick-cooking chicken tenders and a big serving of pretrimmed green beans make this a super-fast, satisfying dinner....

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more. Discard the bay leaf. Top each portion with 1 tablespoon cheese. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. Photo: Randy Mayor; Cindy Barr Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm. Reduce heat to medium. Stir in chili powder, salt, cumin, red pepper and and black pepper....

Season with just salt, pepper and olive oil or use your favorite rub or marinade. You could also use a basting sauce during the last 10 minutes of cooking for extra flavor. Remove giblets from chicken and trim any excess skin and fat. Loosen the skin over the breast and thigh meat. Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack. Place the chicken on the grill rack over the unlit part....

The result is a hearty winter soup with layers of flavor. Reduce the heat to low, add 2 tablespoons water and cover. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Cut potato into 1/2 -inch dice. Chop spinach; set aside. Cover and cook for 15 minutes. Stir in the chard leaves, broccoli, cumin and coriander. Return to a simmer, cover and cook 5 minutes more....

OtraCosa uses solar power and collected rainwater to grow native heirloom crops. Veronica cooks almost exclusively with locally grown and foraged ingredients, even sourcing Puerto Rican salt. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.