Brazilian Fish Stew adapted from Allrecipes.com

Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks (I used COD)

2 tablespoons olive oil
2 onions, chopped
1/2 tsp crushed red pepper
1 tbsp minced garlic
4 large bell peppers, diced (I used 2 red and 2 green)
1 (16 ounce) can diced tomatoes, drained
1 (10 ounce) can Rotel tomatoes, drained
1 (16 ounce) can coconut milk (I used lite)
1 bunch fresh cilantro, chopped (optional)
S&P


Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Serve over rice.

Vegetarian Stuffed Peppers

2-3 Red Peppers

2 Gardenburger Patties or Chicken/Turkey or Chicken/Turkey Sausage

Olive Oil

2 tbsp Minced Garlic

1 Diced Onion

1 tsp Crushed Red Pepper

S&P

1 Large Can of Diced Tomatoes

2 tbsp fresh chopped Basil

Cut the tops off of 2-3 Red Peppers. Clean out the insides and spray with Pam and put in the oven for 15 minutes on 350.

2 Gardenburger Patties - defrosted and crumbled in a saute pan with Olive Oil,1/2 of the Minced Garlic, Diced Onion, S&P, Crushed Red Pepper - Saute about 15 minutes or so (You can use, ground turkey/chicken or even a chicken/turkey sausage)

In a seperate pan add 1 LARGE can of diced tomatoes. Add the rest of the garlic, chopped basil S&P.

Remove the peppers from the oven. Add 1/2 cup of tomato mixture to the meat mixture. Stir to combine.

Stuff the peppers with the meat mixture and then pour the red sauce over the peppers and in the bottom of the pan. Bake at 30 for about 20-30 minutes.

Top with Parmesan or shredded Mozzarella cheese! Yummy!!

** You can also add 1 cup of cooked rice to the meat mixture if you don't like so much meat **

Beet Rice

1 cup of Rice cooked in Ckn or Veggie Stock
2 Beets - peeled and diced
1 onion - peeled and diced
1 tbsp diced garlic
1 small red pepper - diced
1 small eggplant - peeled and diced
S&P
Crushed Red Pepper

Cook the rice in the stock and put aside. (You can also used left over rice)

Add diced beets, onions, garlic, red pepper and S&P to a saute pan and for about 10 - 15 minutes. In a separate pan steam the eggplant with S&P for about 10-15 minutes.

Add the rice and eggplant to the beets and add crushed red pepper to your taste.

Enjoy!

Thanks to KRISTINE CAHILL for this recipe!