Cauliflower Pasta Puttanesca

Another winner from Real Simple Magazine:

1/2lb whole wheat shells pasta
olive oil
1 small head of cauliflower, cut into small florets
2 cloves garlic chopped
1 28 oz can peeled tomatoes
1/4 cop chopped Kalamata olives
2 T capers
1/4 t red pepper flakes
Kosher salt and black pepper
Chopped parsley ( I didn't have any)
Grated Parmesan

Cook pasta according to box, drain and reserve some pasta water.
Meanwhile in large skillet, heat olive oil and add cauliflower, salt and pepper and cook stirring around 6 minutes. Add the garlic and stir cooking about one minute. Add tomatoes, olives, capers, and red pepper. Keep cooking and stirring around 10-15 minutes more til cauliflower is as tender as you like it. If the mixure seems to be getting too dry , add some of the reserved pasta water.

Throw the pasta into the sauce and toss. Serve with cheese.

Southwestern Stuffed Peppers

I love Real Simple Magazine and I saw this in their latest issue and, of course, made a few changes. However, these were mighty tasty.

1 cup brown or white rice, cooked
1 T olive oil
6 scallions, thinly sliced-white and green parts separated
1/2 pound ground chuck
1 cup frozen corn
4 oz. chopped green chilis
1 t cumin
1 cup shredded Monterey Jack cheese
4 large red peppers, halved lengthwise
plain non-fat Greek yogurt
salsa verde

Heat oven to 375

Heat the oil in skillet and add scallion whites and beef and cook until beef is no longer pink. Stir in corn, chilis, cumin, cooked rice, 1/2 cup of cheese, salt and pepper.

Arrange peppers in 9X13 pan, cut side up. Divide beef mixture among the peppers, add 1/2 cup water to dish, cover tightly with foil and bake 40 minutes. Uncover, sprinkle with remaining cheese and bake ten minutes more.

Serve with dollop of  yogurt and salsa of your choice (I used salsa verde)