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Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 stuffed peppersJump to Nutrition Facts Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 stuffed peppers Prep Time:30 mins Prep Time: 30 mins Additional Time:20 mins Additional Time: 20 mins Total Time:50 mins Total Time: 50 mins Servings:4 Servings: 4 Yield:4 stuffed peppers Yield: 4 stuffed peppers Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1mediumonion, chopped1large clovegarlic, minced1poundlean ground beef1teaspoonsalt¼teaspoonground pepper1 ½cupscooked brown rice1(8 ounce) canno-salt-added tomato sauce, divided2tablespoonschopped fresh parsley4largeorange bell peppers...

Close Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 bowlsJump to Nutrition Facts Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 bowls Prep Time:20 mins Prep Time: 20 mins Additional Time:10 mins Additional Time: 10 mins Total Time:30 mins Total Time: 30 mins Servings:4 Servings: 4 Yield:4 bowls Yield: 4 bowls Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil1cupchopped white onion6garlic cloves, crushed1medium New Mexico chile, stem and seeds removed1 ½cupsunsalted vegetable broth2(20 ounce) cansgreen jackfruit in brine, rinsed and shredded1teaspoonchili powder½teaspoonkosher salt½teaspoonground pepper1bay leaf3cupshot cooked brown rice2cupsthinly sliced iceberg lettuce1 ⅓cupschopped plum tomatoes (about 3 medium)1cupunsalted canned black beans, rinsed½cupchopped fresh cilantro1lime, quartered...

Close Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwichesJump to Nutrition Facts Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwiches Prep Time:25 mins Prep Time: 25 mins Total Time:25 mins Total Time: Servings:4 Servings: 4 Yield:4 sandwiches Yield: 4 sandwiches Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil¾cupfinely chopped yellow onion¼cupfinely grated carrot2teaspoonstomato paste1teaspoongarlic powder1teaspoonchili powder¼teaspoonground pepper¾cupunsalted tomato sauce½cupunsalted vegetable broth¼cupunsalted ketchup1tablespoonvegan Worcestershire sauce1tablespoonlight brown sugar2teaspoonsliquid aminos seasoning (see Tip)1(20 ounce) cangreen jackfruit in brine, rinsed and finely chopped4whole-wheat hamburger buns, split and lightly toasted...

Title:Contributing Writer Location:Seattle, Washington Education:B.A. in Anthropology, UC Santa Cruz- A.A.S. in Restaurant/Food Services Management, South Seattle College Experience Jackie has authored several cookbooks which focus on easy and healthy everyday recipes, including Easy Beans: Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet; A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More; and Cast Iron Skillet One-Pan Meals: 75 Family-Friendly Recipes for Everyday Dinners....

Title:Contributing WriterEducation:The Ohio State University, Kendall CollegeLocation:Brooklyn, New YorkExpertise:Plant-based cooking, Mediterranean cuisine, Middle-Eastern cuisineJackie Newgent, RDN, CDN, is a plant-forward registered dietitian nutritionist, classically trained chef, award-winning cookbook author, professional recipe developer and food writer. She’s the author of six cookbooks, including The Plant-Based Diabetes Cookbook, The All-Natural Diabetes Cookbook, 1,000 Low-Calorie Recipes, The Clean & Simple Diabetes Cookbook, The With or Without Meat Cookbook and Big Green Cookbook. Jackie is a private plant-based cooking coach....

Jaclyn Konich is a registered dietitian and associate nutrition editor for EatingWell, where she edits the Good Life section of the magazine. She completed her dietetic internship and master’s degree in public health at the University of North Carolina at Chapel Hill and has undergraduate degrees in government and nutrition from Texas Woman’s University. In the decade that she has been studying and working in nutrition, she’s done everything from nutrition education at a food bank to advising the US Surgeon General to publishing cookbooks for the American Diabetes Association....

EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Title:Contributor Location:Los Angeles, California Education:B.S. in Journalism, Emerson College Expertise:Vegan, healthy eating, sustainability- Vegan since 2016- Journalism degree from Emerson College Experience Jacqueline Weiss is a writer and creator who’s passionate about making healthy eating and cooking accessible to all. Her work has appeared in outlets including The Spruce Eats, Eat This Not That, and Taste of Home. Jacqueline has been in love with food her whole life. Growing up with two parents in the food industry fostered her love of cooking from a young age....

Title:Contributing WriterLocation:Birmingham, AlabamaEducation:B.A. in Journalism and English Literature, University of Alabama at BirminghamExpertise:Home, interiors, luxury, food, lifestyle- Former senior news and lifestyle editor at EatingWell- Taking a leadership training course at Harvard Business SchoolExperienceJaime Milan is the deputy digital editor for Veranda. She was previously the senior news and lifestyle editor for EatingWell. In Jaime’s spare time, you can find her cooking, gardening, antiquing, rearranging her house, watching Barefoot Contessa reruns, or playing with her (very adorable) mini Australian Shepherd, Gumbo....

Close Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings Prep Time:1 hr Prep Time: 1 hr Additional Time:30 mins Additional Time: 30 mins Total Time:1 hr 30 mins Total Time: 1 hr 30 mins Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients4cupslow-sodium chicken broth4cupswater1poundboneless, skinless chicken breasts or thighs8 ounces chicken giblets (hearts, gizzards and/or livers)3dried Indonesian bay leaves (see Tips)3fresh kaffir lime leaves (see Tips) or 2 teaspoons chopped jarred1 stalk lemongrass, trimmed and bruised (see Tips)1cupshort-grain brown rice, rinsed1teaspoonkosher salt, divided5largeshallots, chopped¼cupcanola oil2teaspoonsground coriander2teaspoonsground cumin2teaspoonsground turmeric½teaspoonground white pepper1cupunsweetened coconut cream (see Tips), well stirred6 tablespoons lightly toasted unsalted peanuts6tablespoonsthinly sliced scallions6teaspoonskecap manis (Indonesian sweet soy sauce; see Tips)6teaspoonssambal oelek (see Tips)...

Close Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings Cook Time:30 mins Cook Time: 30 mins Total Time:30 mins Total Time: Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2 8-ounce boneless skinless chicken breasts, trimmed, cut in half crosswise¼teaspoonsalt¼teaspoonground pepper2tablespoonscanola oil or avocado oil, divided½cupreduced-fat whipped cream cheese⅓cupfinely chopped pickled jalapeños8slicescrusty whole-wheat bread1large tomato, cut into 8 slices...

Close Cook Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:8Yield:2 cupsJump to Nutrition Facts Cook Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:8Yield:2 cups Cook Time:10 mins Cook Time: 10 mins Additional Time:10 mins Additional Time: Total Time:20 mins Total Time: 20 mins Servings:8 Servings: 8 Yield:2 cups Yield: 2 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients112-ounce bagcranberries, fresh or frozen (thawed)1teaspoonlime zest2teaspoonslime juice1-2fresh jalapeños, seeded and coarsely chopped2tablespoonsminced red onion⅓cupsugar2tablespoonsextra-virgin olive oilPinch of salt...

Close Active Time:10 minsTotal Time:1 hr 10 minsServings:24Jump to Nutrition Facts Active Time:10 minsTotal Time:1 hr 10 minsServings:24 Active Time:10 mins Active Time: 10 mins Total Time:1 hr 10 mins Total Time: 1 hr 10 mins Servings:24 Servings: 24 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8ouncesreduced-fat cream cheese, softened1 ¼cupsshredded extra-sharp Cheddar cheese¼cupchopped pickled jalapeños, patted dry1clovegarlic, grated1teaspoonchili powder1teaspoonlime zest2teaspoonslime juice¼teaspoonsalt⅓cupchopped fresh cilantro Cook Mode(Keep screen awake) Ingredients 8ouncesreduced-fat cream cheese, softened...