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Rice with Summer Squash, Red Peppers, and Roasted Peppers

Rice with Summer Squash, Red Peppers, and Roasted Peppers

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  • 1 small onion, finely chopped (about 1 1/4 cups)
  • 1 red bell pepper, cut into 1/2-inch cubes
  • 1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
  • 1 medium green zucchini, cut into 1/2-inch cubes
  • 1 1/2 cups long-grain white rice (about 10 ounces)
  • 3 cups low-salt chicken broth
  • 3 tablespoons roasted salted shelled pumpkin seeds*
  • 3 tablespoons finely chopped fresh Italian parsley

Recipe Preparation

  • Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.

Recipe by Diane Rossen Worthington,Reviews Section

I love using fresh produce to cook, particularly produce that comes from my garden or the local farmer’s market. I may have gone a little overboard at the last market of the summer my basket was overflowing with all sorts of squash, onions, cucumbers, and peppers.

Like I normally do, I opened up my favorite cookbook called Vegetables on the Side, and found a recipe for Creole Summer Squash. I was serving steak on the grill (with this amazing marinade), and I knew that this skillet squash recipe would be the perfect accompaniment.

Even though the cookbook calls this Creole Squash, I would describe it more as a stewed squash, very reminiscent of my Old Fashioned Stewed Tomatoes. The base of the skillet summer squash is onions, tomatoes and peppers sauteed to perfection in olive oil.

My favorite part (other than the yummy flavor) is that it is made in one skillet, and one skillet only. NO need to dirty 5 different pots and pans. Clean up is a cinch.

Recipe Summary

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Spicy Moroccan Rice with Tomatoes and Peppers

While it's true that bread accompanies almost every Moroccan meal, khobz is not necessarily needed when the main dish is built around couscous or pasta or rice, all of which might be offered alone with no sides or bread at all.

This saucy, spicy Moroccan rice recipe is one example. It's very versatile and can be served as a main dish or side. I was introduced to the recipe many years ago by my mother-in-law, and it immediately reminded me of a Spanish rice dish which my own mother used to prepare in the States. A Spanish influence might indeed be at play here, as a number of regional Moroccan dishes can be linked to our northern neighbor.

Here, the rice gets a little bit of kick from its blend of Moroccan spices which includes cayenne pepper, but if you really like things fiery throw a chili pepper into the pot while the rice is cooking. Conversely, omit the cayenne if you don't want any heat at all.

I'm most inclined to offer the rice as stand-alone fare in the evening when a light supper suffices after a much heartier main meal at lunchtime. I like it as a vegetarian entree with lots of bell peppers, but if you prefer, go ahead and add some diced beef, lamb or chicken – simply brown the meat with the rice before adding the liquids, or throw in some leftover cooked meat when you add the broth.

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún)

The Spanish are masters of packing all manner of tasty treats into cans and jars, and this tapa recipe calls for two different such specialties: bright, sweet piquillo peppers and meaty oil-packed tuna. With good-quality versions of those ingredients, you won't need to dress them with much: Just combine the tuna with shallots, lemon juice, capers, parsley, olive oil, and an easy homemade allioli cram it all into the peppers and top them with a dollop more allioli and a bit of parsley, olive oil, and flaky sea salt.

Roasted Butternut Squash, Red Pepper & Rosemary

I’ve been making this dish for about a million years. Maybe a million and one. Even in the days when I didn’t really cook, living in Manhattan or in my teeny-tiny, 350-square-foot apartment in Boston’s North End, I would whip this up when Fall arrived, as a potluck dinner contribution or for a family Thanksgiving. I’m not quite sure why it’s never made it to these (hallowed) pages: maybe because I’ve been making it so long, it has ceased to feel like a “recipe.” But, it surely is a recipe, and a brilliant one at that (originally from Gourmet, natch.)

Over the course of the last million-and-one years, I’ve tried this every which way but loose: more or less squash, more or less bell pepper, with green, orange, or yellow peppers, with chiles, dried or fresh, with different herbs, with dried herbs, with butter or bacon grease, with meltier cheeses, without cheese, with a long, slow roast, with a high-heat short roast, with a broiler finish. The recipe below represents the pinnacle of roasted winter squash & bell pepper love: a dish that is truly greater than the sum of its parts.

Sounds so simple, doesn’t it? Some winter squash, bell pepper a little garlic, a few herbs. Bind it all together with some olive oil & cheese and let the oven do its magic. And it is that simple: peeling the squash is the most difficult thing in this very straight-forward recipe. Well, that and waiting the hour or so for it to be done. But this is one of those deceptively simple recipes that rises above the ordinary to the extraordinary and I’m still not sure how or why. Any of the modifications that I’ve made in the past make the recipe distinctly less than wonderful. And while I’ve made some modifications to the relative proportions in the original recipe, all of the ingredients remain, and indeed, seem imperative to produce the magic elixir that is “our roasted butternut squash.”

This one is worth trying. If a million (+1!) years of practise won’t convince you, I don’t know what will.

Adapted from Butternut Squash and Red Pepper Casserole, Gourmet, September 1995 (via Epicurious)

Roasted Butternut Squash, Red Pepper & Rosemary


  • one 2 and 1/2 to 3-lb butternut squash (or other winter squash), peeled, seeded and diced to 1/2-inch cubes
  • 2 large red bell peppers (about 1 lb), stemmed, seeded, and diced to 1/2-inch
  • 3 garlic cloves, minced
  • 3 tbsp chopped parsley
  • 4 – 5 stalks rosemary leaves, finely chopped (about 1 tbsp)
  • salt & freshly ground pepper, to taste (I use about 1/2 tsp each)
  • 3 – 4 tbsp olive oil
  • 1/2 cup (2 oz) freshly grated hard cheese, such as parmesan or Sprout Creek Ouray
  1. Preheat oven to 400 degrees F (375 degrees F convection).
  2. In a large bowl, combine squash, bell pepper, garlic, parsley, rosemary, salt & pepper. Toss to mix. Drizzle in olive oil, tossing as you go, until vegetables are all lightly coated. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.
  3. Roast in the preheated oven, stirring 2 or 3 times, until squash is tender and beginning to brown at the edges, about 60 – 75 minutes (45 – 60 minutes, convection). Sprinkle the remaining cheese over the top and return to the oven for 5 minutes, or until the cheese has melted and begun to brown. Serve hot or at room temperature.

Sweet Long Peppers Stuffed with Cauliflower Rice

Sweet long peppers, oh how I love thee! These elegant looking peppers are super sweet and never ever bitter. They were once called Ancient Sweets but now you’ll find them called, Sweet Twister.

They’re very versatile, you can cut them into rings and use them in salads, stir fries, pizza and frittata’s, they’re great roasted and grilled and of course my favorite way is stuffed.

These beauties are so vibrant in color, who can resist? Plus they have very few ribs and seeds that are very easy to pick out and an almost hollow interior which gives them the perfect pocket for stuffing.

Over the years I have stuffed them many ways and usually a meat or sausage was involved, but this time I wanted to use the ever popular cauliflower rice and make a meatless version adding some cheese and herbs into the mix. Imagine a platter full as a delicious side dish or it can stand alone as vegetarian lunch with a salad on the side, I think you’ll be smitten!

I always buy frozen cauliflower rice, it’s less messy for me and I can grab a bag on a whim right out of my freezer. I served my cauliflower rice stuffed peppers alongside a roasted chicken and it was a hit! I hope you give it a try.

You can follow me on Instagram to see what else I’m cooking up daily.

Butternut Squash & Brown Rice Stuffed Bell Peppers

Bell peppers stuffed with spinach, butternut squash and brown rice. Seasoned with warm spices to make a delicious and healthy side dish!


  • ¾ cups Uncooked Brown Rice
  • 1-½ cup Water
  • 1 Tablespoon Grapeseed Oil
  • 2 cups Butternut Squash, Peeled And Chopped Into 1/4" Cubes
  • 2 Tablespoons Vegetable Broth (or Water)
  • ½ whole Yellow Onion, Finely Chopped
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Fennel Seeds
  • 1-½ teaspoon Salt, Or To Taste
  • 1 cup Baby Spinach, Roughly Chopped
  • 3 whole Bell Peppers


Prepare your brown rice as it states on the package instructions. I use a 2:1 ratio of water to rice. When done, remove it from the heat and set aside.

Heat the grapeseed oil over medium heat in a large skillet (use one with a lid because you’ll need it in a second). Add the chopped butternut squash, stir to coat with oil, put the lid on and cook covered for 5 minutes.

Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook an additional 2 minutes then add the yellow onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and sauté an additional 3 minutes until butternut squash is soft. Remove from heat.

When the rice is finished cooking, add the cooked rice and the chopped spinach to the skillet with the butternut squash, mix all together and set aside.

Preheat the oven to 400 F.

Cut the bell peppers length-wise, remove their insides and place them cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.

Remove peppers from the oven, allow them to cool just a bit and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).

Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!

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3. Coconut Jasmine Rice

This was so easy and so delicious. All I did was cook the jasmine rice according to the packages instructions, but replaced full fat canned coconut milk as the liquid. At the end, I added a small sliver of butter for more flavor. You could add lime juice and fresh cilantro for extra fresh flavor.

Original recipe here.