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Stuffed peppers are one of our favorite healthy dinners to make during the week. They’re easily customizable, easy to make, elegant to serve and often feature a nice healthy mix of protein, carbs and fat. Plus, bell peppers are high in vitamin A, vitamin C, potassium and more. An old ad inspired Ray to stuff peppers with pasta, and for herBucatini-Stuffed Peppers, she used her husband John’s favorite noodle as the key ingredient....

Which is why our ears perked up when we heard previews for an episode of theRachael Ray Showthat featured one delicious-soundingsheet-pan dinnerthat would be ideal for the holiday… or any day you want to feel special, TBH. Once we saw this snapshot onthe show’s Instagram page, we knew we had to tune in for the complete how-to. Getty / Gustavo Caballero / Staff For her “tray bake” recipe that’s part of the show’s “12 Days Of Thanksgiving,” Ray formedhomemade stuffingballs—similar to meatballs in size—and tossed them with balsamic, olive oil and herb-scented potatoes, apples and bone-in chicken pieces on a pan to bake all together....

In addition to being a whiz at making the most of$40 a Dayand dreaming up thousands of30-Minute Meals, Rachael Ray has a knack for combining two things we’d never dream of “working” into one shockingly delicious package. Case in point:pasta-stuffed peppers,pizza crust charcuterie…and now she’s back with a mash-up meal that we can’t wait to whip up as a make-ahead breakfast. Introducing: spanakopita frittata, or what Ray has cleverly deemed “Spanakopita-tata....

Title:Contributing WriterEducation:B.S. and Ph.D. in Nutrition, Pennsylvania State University, M.P.H. in Nutrition, University of Hawaii at ManoaLocation:Colchester, VermontExpertise:Nutrition, energy metabolism, federal health policy Title:Contributing Writer Education:B.S. and Ph.D. in Nutrition, Pennsylvania State University, M.P.H. in Nutrition, University of Hawaii at Manoa Location:Colchester, Vermont Expertise:Nutrition, energy metabolism, federal health policy 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....

Title:Contributing WriterLocation:Seattle, WashingtonExpertise:Simple baked goods from scratch, baking with childrenHighlightsTook 2nd place in a local Pie Day baking contestMember of the International Association of Culinary ProfessionalsRachel Knecht turned her home baking into a career in 2016 when she worked as the head baker for The Green Bean Coffeehouse in Seattle. After that, she began teaching children’s baking classes and started her food blogBaking with Rachel. She started recipe testing forSimply Recipesin 2018 and had her first recipe published on the site in 2021....

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:Contributing WriterEducation:University of Maryland College Park, Tufts UniversityLocation:Jersey City, New JerseyExpertise:Nutrition, content strategy, diabetes, teen healthRachel Meltzer Warren is a registered dietitian nutritionist and writer specializing in nutrition communication. She has written two books for teenagers, The Smart Girl’s Guide to Going Vegetarian and A Teen’s Guide to Gut Health, and her writing has been published in Diabetic Living, Better Homes & Gardens, Parents and The New York Times. Rachel is currently a content strategist at Teledoc Health....

Location:Franklin, Tennessee Expertise:Southern American recipes Rachel Parton George is a retired singer and actor—and notably a star in her family’s kitchens. Most recently, Rachel co-authored the cookbook Good Lookin’ Cookin’: A Year of Meals alongside her sister, Dolly Parton. The cookbook features Southern American recipes requested for every holiday in their childhood household, from Thanksgiving to Easter. EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:Clemson University Professional, Kendall CollegeLocation:San Francisco, CaliforniaExpertise:Content strategy, cooking methods, recipe developmentRachel Roszmann is a writer, editor and content expert who has written many cooking-methods articles and how-tos for EatingWell, as well as analyzing data and optimizing strategy to bring readers the content they’re looking for. Rachel’s work improving lunch programs in Chicago schools led her to become a food writer in 2018, and she has developed and tested recipes for Yummly and Home Baking Magazine....

Rachel Stearns works with EatingWell’s editorial and test kitchen teams as the magazine’s assistant editor. She also writes pieces for the magazine’s Good Life and Food with Purpose sections. In her spare time she enjoys gardening, baking bread and hiking with her dog.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....

Title:WriterLocation:Los Angeles, CaliforniaRachel Trujillo is a food, lifestyle and shopping writer with more than seven years of experience. She graduated with a Bachelor of Journalism degree with an emphasis in magazine editing from the University of Missouri.Rachel loves to spend her free time enjoying living in Los Angeles, biking through Griffith Park, playing tennis, and spending time with her dog, Emily.An avid traveler, Rachel knows the best products for traveling with your dog as well as the most comfortable pants for a long flight....

Close Photo: Victor Protasio Active Time:15 minsTotal Time:30 minsServings:4Jump to Nutrition Facts Active Time:15 minsTotal Time:30 minsServings:4 Active Time:15 mins Active Time: 15 mins Total Time:30 mins Total Time: 30 mins Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2tablespoonswhite-wine vinegar2tablespoonsfinely chopped shallot1 ½teaspoonsDijon mustard¼teaspoonsalt⅓cupextra-virgin olive oil1poundmixed radishes (such as Easter egg, French breakfast and/or watermelon radishes), thinly sliced½cupthinly sliced celery1cuploosely packed fresh flat-leaf parsley leaves½cupshaved Parmesan cheese...

Close Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servingsJump to Nutrition Facts Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servings Cook Time:20 mins Cook Time: 20 mins Total Time:20 mins Total Time: Servings:6 Servings: 6 Yield:6 servings Yield: 6 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients4ouncesreduced-fat cream cheese or creamy goat cheese2tablespoonschopped fresh dill, plus sprigs for garnish1 tablespoon capers, rinsed and chopped⅛teaspoonfreshly ground pepper, plus more for garnish12slicescocktail-size thin pumpernickel or rye bread6-8 medium radishes, thinly sliced...