I love recipes that feel comforting without requiring hours in the kitchen, and these stuffed peppers are exactly that. They’re simple and full of flavor, with juicy ground chicken cooked in tomato sauce and tucked into sweet, tender peppers. It’s the kind of easy dinner I come back to when I want something homemade but don’t want to spend the whole evening cooking.
Prep & baking:
Prep Time: 20 minutes
Bake Time: 30 minutes
Servings: 3
Ingredients
all kinds of colourful tomatoes
500 g ground chicken
1 cup shredded mozzarella or cheddar
½ small onion, diced
½ tsp paprika
½ tsp basil
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
fresh basil (or parsley) for serving
Instructions
Heat the oven to 200°C (400°F) . Lightly grease a large oven-safe skillet or baking dish.
Make the filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes.
Add the chicken, tomato sauce and the seasoning. Stir until everything is hot and well combined.
Fill the peppers with the chicken mixture and arrange them cut-side up in the pan.
Cover loosely with foil and bake for 15 minutes.
Remove the foil, sprinkle with mozzarella, and bake for another 8–10 minutes, until the peppers are tender and the cheese is bubbling.
Garnish with fresh basil and serve warm.
Easy Ways to Customize These Stuffed Peppers
One of my favorite things about this recipe is how easy it is to make it your own.
Add some spice: Mix in chili flakes, cayenne, or diced jalapeño for a little heat.
Make it cheesy: Top the peppers with mozzarella, cheddar, Parmesan, or feta before baking.
Add more vegetables: Stir chopped zucchini, mushrooms, spinach, or onions into the chicken filling.
Change the seasoning: Try Italian herbs, smoked paprika, garlic and oregano, or a little taco seasoning for a completely different flavor.
Use a different protein: Ground turkey or lean ground beef work just as well if that’s what you have on hand.
Summer is full of colourful tomatoes, and each one has its own unique flavour. Sweet yellow tomatoes, juicy red ones, and slightly tangy orange varieties come together to create a tart that’s as beautiful as it is delicious. Layered over buttery, flaky puff pastry and baked until golden, this easy three-colour tomato tart is the perfect way to celebrate the best of tomato season. Whether you’re serving it for brunch, a light dinner, or as part of a summer gathering, it’s a simple recipe that lets fresh, ripe tomatoes shine.
Why You’ll love this recipe
Ready in under 40 minutes
Great for lunch, brunch, or entertaining
Easy to customize with different cheeses and herbs
Prep & baking:
Prep Time: 10 minutes
Bake Time: 30 minutes
Servings: 8
Ingredients
all kinds of colourful tomatoes
1 sheet of puff pastry
cheese (goat cheese, ricotta, cream cheese)
pesto for topping
fresh herbs
1 beaten egg
Instructions
Preheat your oven to 180°C (350°F).
Unfold puff pastry dough on a lightly floured surface.
Using a knife, score a ~1.5cm border around the edges of the puff pastry, being careful not to cut all the way through.
Add the cheese in an even layer across the puff pastry crust.
Add sliced tomatoes, gently pushing them into the cheese.
Sprinkle the tomatoes with salt and pepper.
Brush the 1.5 crust with egg wash.
Bake for 25-30 minutes, or until the puff pastry crust is dark golden brown
Drizzle with pesto,herbs and enjoy!
Serving Suggestions
Pair with:
Fresh salad
Sparkling wine
Lemonade
Tried this recipe? I’d love to hear what you think! Leave a comment below, rate the recipe, or share a photo of your brownies. Your feedback helps others and inspires new recipe ideas.
Let’s be honest: too often, salads get labeled as “diet food,” something plain, leafy, and… boring. But that couldn’t be further from the truth! A salad can be crunchy, colorful, filling, and seriously fun to put together – especially when you think of it as a choose-your-own-adventure meal.
I’ve put together a Salad Builder Guide (see the image) so you can mix and match ingredients from each category. Think of it like a flavor playground:
🥬 Leafy greens – the base
Spinach, kale, arugula, romaine, mixed greens… Go leafy, go hearty, or even try shredded cabbage for an extra crunch.
🥦 The Veggie Boost
Cucumbers, bell peppers, cherry tomatoes, carrots, broccoli, zucchini ribbons… This is where the colors come in. The more colors on your plate, the more variety of nutrients you’re feeding your body.
🍗 The Protein Power
Grilled chicken, chickpeas, tofu, boiled eggs, lentils, salmon… Because no one wants to be hungry an hour later. Protein means staying powered.
🥑 The healthy fats
Avocado, nuts, olives, cheese… These add healthy fats and a velvety texture that makes your salad feel luxurious.
🍠 The carbs
Potatoes, brown rice, quinoa… These carbs help you to keep energy along the day.
🍎 Something fun
Apple slices, strawberries, blueberries, tortilla chips, nuts, corn… That satisfying bite? This is where you get it. Add something fun and unexpected to your salad, it will definitely change the game!
🥣 The Dressing
Olive oil & lemon, tahini drizzle, balsamic vinaigrette, Greek yogurt ranch… Light, zesty, or creamy—it ties everything together.
👉 The Rule: Choose one (or more!) from each category, toss them together, and voilà—your custom, nutrient-packed, flavor-bursting salad is ready.
💡 Pro tip: Don’t be afraid to experiment. Salads aren’t a punishment, they’re an opportunity to play with your food in the healthiest way possible.
Find here some of my favorite salad recipes
1. A classic Greek salad: fresh, simple, and full of flavor 🇬🇷
Sometimes, the best recipes are the ones that keep it simple. A Greek salad—also called horiatiki—is the perfect example. No fancy techniques, no heavy dressings, just fresh ingredients tossed together. It’s crisp, tangy, and makes you feel like you’re sitting by the sea in Greece. 🌊✨
So easy: 10 minutes from start to finish, no cooking required
2. A healthier Caesar Salad: creamy, crunchy, and guilt-free 🥗
The Caesar salad is a classic—creamy dressing, crisp romaine, crunchy croutons, and salty Parmesan. But let’s be real: the traditional version can be a bit heavy. The good news? You can still enjoy all the flavor you love with a lighter, healthier twist. This version skips the excess without losing any of the yum factor.
🥬 What You’ll Need (serves 2–3)
For the salad:
2 hearts of romaine lettuce, chopped
1 cup whole-grain or sourdough croutons (homemade if you can!)
¼ cup freshly grated Parmesan
Choose your protein: grilled chicken, shrimp, or chickpeas
1 boiled egg
For the healthier Caesar dressing:
½ cup plain Greek yogurt (instead of mayo)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Pinch of salt & pepper
🌟 Why It Works
Greek yogurt base: Creamy texture + extra protein, less saturated fat.
Olive oil & lemon: Heart-healthy fats and fresh flavor.
Whole-grain croutons: More fiber, more crunch, more staying power.
Customizable protein: Keep it light with chickpeas or satisfying with grilled chicken.
3. Fresh & Fruity Salads 🍓
Salads don’t always have to be leafy or savory—sometimes, the star of the show is fruit. Sweet, juicy, colorful, and refreshing, fruity salads are perfect for summer lunches, brunch tables, or even a light dessert. The best part? They’re endlessly customizable—you can mix and match based on what’s in season or what you’re craving.
🌟 Why It Works
Naturally sweet → No refined sugar needed.
Nutrient-packed → Vitamins, antioxidants, and fiber in every bite.
Versatile → Breakfast, side dish, or dessert.
4. The Italian favorite – Caprese 🍅
Caprese salad is one of those simple Italian classics that just hits differently in the summer. Fresh tomatoes, creamy mozzarella, and basil—basically Italy on a plate, especially when everything’s ripe and juicy.
It’s the kind of thing you throw together in minutes, drizzle with balsamic oil, maybe a bit of salt, and suddenly you’ve got a light, refreshing meal that actually makes sense when it’s too hot to cook. Very Italian “keep it simple and enjoy life” energy—and honestly, it works every time for me.
Final thoughts
At the end of the day, salads don’t have to be boring. They’re one of the most versatile and colorful meals you can make. Next time you’re in the kitchen, think of your bowl as a canvas and let your creativity take over. Mix, match, crunch, drizzle… and most importantly, have fun with it. Your healthiest, tastiest salad is just a few choices away! 🌈 Let me know your favorite combination!
Whether you’re craving a rich, aromatic chicken curry or seeking a plant-based alternative, this chicken curry recipe will hit the spot! It’s packed with veggies and has creamy sauce, and I’ve included vegan variations to cater to everyone. Get ready to indulge in a dish that’s hearty, flavorful, and easy to make. Let’s dive in!
Ingredients for Chicken Curry:
For the Curry Base:
500g chicken breast
400 ml coconut milk ( or cream to a richer version)
lots of vegetables: broccoli, onion, carrot, pepper, peas
1 tbsp of ginger, grated
1 tbsp curry
1 tbsp coriander
½ tsp chili powder (optional)
salt, pepper
coconut oil / olive oil
Instructions for Chicken Curry:
Prepare the Ingredients: Begin by chopping the chicken into small chunks, then the veggies into small pieces.
Cook the Chicken (or Vegan Alternative): Add the chicken pieces to the pot, stirring to coat them with the spices. Season with the spices: salt, pepper, curry powder, chili and coriander, then cook for 6-7 minutes, until the chicken is browned on all sides. If you’re making the vegan version, add your protein choice (tofu, chickpeas, or tempeh) and stir gently.
Add the coconut milk and chicken broth to the pan.
Add the chopped vegetables to the pan and cook for another 5 minutes. Then, pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a simmer.
Once the curry is simmering, cover the pan and let it cook for about 20-25 minutes, allowing the flavors to meld together and the chicken (or tofu) to cook through. If using tofu or chickpeas, a shorter cooking time of 10-15 minutes will suffice.
Taste check: add more the spice if needed: Stir in the minced garlic, grated ginger, and more curry powder or chili. Cook for another minute, stirring frequently to avoid burning.
Garnish & Serve: Remove the curry from the heat. If desired, garnish with fresh cilantro, sesame seeds or a squeeze of lime juice. Serve with steamed rice or naan bread for a complete meal.
Vegan Variations:
If you’re opting for a vegan version of this curry, the good news is that there are many ways to replace chicken while keeping all the flavor! Here are some great alternatives:
Tofu: Firm tofu works best in this recipe. Press the tofu to remove excess water, cut it into cubes, and either sauté it in a bit of oil until crispy or add it directly to the curry. It will soak up all the flavors and become beautifully soft in the curry.
Chickpeas: A can of drained and rinsed chickpeas can be added in place of chicken. They add texture and a great protein punch to the curry. Let them simmer in the sauce for a rich, earthy flavor.
Tempeh: Tempeh is another wonderful protein option that works great in curry.
Serving Suggestions:
This curry pairs wonderfully with:
Basmati Rice: Light and fluffy rice absorbs the sauce beautifully.
Naan Bread: Perfect for scooping up curry sauce.
This chicken curry recipe is incredibly adaptable, allowing you to customize it based on dietary preferences. Whether you’re a meat eater or vegan, there’s a version for everyone, and the flavors are nothing short of comforting. Serve it up for a weeknight dinner, a cozy weekend meal, or when you’re hosting guests — it’s sure to impress!
Enjoy the warmth and deliciousness of this curry, and feel free to experiment with different proteins and spices to make it your own.
Let’s talk about pumpkin soup—a bowl of creamy magic that wraps you up like a cozy sweater on those chilly days when your toes are practically begging for fuzzy socks.
Pumpkin soup isn’t just food; it’s mood. It’s that happy hug you didn’t know you needed after braving the crisp autumn air. It’s the culinary equivalent of sinking into the couch while the reading your current favorite book – mine is The Instrumentalist from Harriet Constable. Or that nice lunch break during the day, when you eat something comforting and energizing, and then you can go back to work happier (happened to me).
This recipe is silky, rich, and spiced just right. The blend of roasted pumpkin and other vegetables, a touch of coconut cream, and just enough spices to make you feel all warm and fuzzy inside is what dreams are made of. And if you want to take it to the next level, pair it with crusty bread, feta or peanuts for dunking.
So, grab a spoon, find a cozy corner, and let pumpkin soup turn your chilly day into a happy, toasty memory. Who knew a humble bowl of soup could be this day-changing?
ROASTER PUMPKIN, PEPPER & TOMATO
Ingredients
The veggies I’ve used for this recipe can be replaced with any vegetable you find in your pantry. I made this soup with lots of variations, but this combination is the favorite one so far:
500 g pumpkin
200 g pepper
200 g tomato
300 ml vegetable broth
1 red onion
1 garlic
200 ml cream or 1 canned coconut cream
salt, pepper, basil, rosemary, turmeric
olive oil
Time to make the soup: 1 hour
Step-by-Step Instructions
Wash the vegetables and cut them into chunks. Leave the peeled garlic cloves whole.
Toss the vegetables, olive oil, turmeric, rosemary, salt, and pepper on a baking sheet. Mix well and spread them out evenly in a single layer.
Roast in the preheated oven at 200°C for 25 – 30 minutes.
Remove the roasted vegetables from the oven, transfer them to a blender along with the vegetable broth and coconut cream, and mix them. Transfer the mixture into a large pot and bring it to a boil.
Serve until hot and cozy.
Serving suggestions:
Pumpkin soup is already a superstar on its own, but pairing it with the right toppings can take it to the next level. Here are some ideas to make your meal extra cozy and satisfying:
Crusty Bread: A warm baguette, sourdough slice, or even garlic bread is perfect for dunking into the creamy soup.
Crunchy Toppings: Sprinkle roasted pumpkin seeds, peanuts or croutons on top for an added crunch.
Cream: Drizzle some heavy cream or coconut milk for that fancy restaurant vibe.
Cheese, Please: A little grated Parmesan or crumbled feta cheese on top adds richness of flavor.
Dietary Accommodations
One of the best things about creamy pumpkin soup is how easy it is to adapt for different dietary needs without losing that cozy, comforting vibe. Here’s how you can make it work for everyone:
Vegan-Friendly: Use coconut milk or a creamy oat-based alternative instead. The coconut milk adds a subtle sweetness that pairs beautifully with the pumpkin and spices.
Gluten-Free: Good news—most pumpkin soup recipes are naturally gluten-free! Just double-check your stock or broth to ensure it’s labeled gluten-free, as some brands sneak in thickeners containing gluten.
Low-Dairy or Lactose-Free: Swap out traditional cream for lactose-free options or go with unsweetened almond or coconut milk. They blend smoothly and still deliver that creamy texture.
Low-Sodium: Use a homemade or low-sodium broth, and adjust salt to taste. The spices will still shine through and keep it flavorful!
No matter how you tweak it, this soup stays delicious, inclusive, and full of cozy fall goodness. Everyone deserves a happy bowl of pumpkin love! 🧡
July is the beginning of tomato season, the perfect time to grab a bag and head to your local farmer’s market for some fresh veggies and let’s make this incredibly easy and flavory vegetable-based dish.
So what is actually Shakshuka? Basically poached eggs in tomato sauce with a handful of fresh herbs and amazing flavors. It’s a really easy to make dish, with only a few and well-known ingredients. It can be considered as a ratatouille variation, as it’s made from fresh, seasonal veggies like tomatoes, bell peppers and onion, but the poached eggs and fresh herbs add something extra to this meal.
This classic, traditional shakshuka recipe is typically served for brunch or breakfast (but also can be served for lunch) and I love to serve with fresh parsley and homemade bread. It’s a so easy recipe that is bursting with flavors, if you’d like to be creative try to add extra veggies, fresh mint, ground cumin, or even cayenne pepper. Play around a little bit with the ingredients and flavors and create your own shakshuka recipe.
Ingredients
1 tbsp olive oil
1 onion
1 red and 1 yellow bell pepper
500g tomatoes
1/2 canned tomato paste
1 clove garlic
1 tbsp ground paprika
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
Serves: 2 hungry person
Time to prepare: 45 mins
How to make it?
Heat a pan with olive oil, then add the chopped garlic, onion, and bell pepper. Sauté for a ~5 minutes, until fragrant.
Stir in the chopped tomatoes and the tomato paste, paprika, salt, pepper, and basil. Cook for additional 20-25 minutes while stirring constantly.
With the help of a spoon to make four wells in the sauce and crack one egg into each well.
Cover and cook for another 5 minutes over low to medium heat until the eggs are almost cooked. NOTE: The eggs will still cook a little more once you take the pot from the heat.
Sprinkle with the finely chopped parsley and serve with fresh, homemade bread.
Variations
Spring Shakshouka: a fresh twist on a classic dish
This spring veggie Shakshouka version shakes things up by tossing in a mix of awesome veggies like asparagus, peas and bell peppers. Imagine the snap of fresh peas and the tender bite of asparagus all cozying up in a zesty tomato base. And with a sprinkle of parsley, it’s like having a garden party right in your skillet! Fragrant herbs like basil and parsley add a refreshing twist, evoking the essence of a garden in full bloom during springtime. Wish I had a garden like this.
Ingredients:
a bunch of asparagus
1 tbsp olive oil
1 red onion
2 bell peppers
500g tomatoes
400g of peas
1 canned tomato paste
1 tsp Cayenne-pepper
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
How to make it?
Trim the woody ends of the asparagus, leaving the tips, then finely slice the ends.
Chop the veggies: onion, peppers and tomatoes.
Heat olive oil in a frying pan or skillet.
Add the onions, sliced asparagus and peppers, and fry gently until the veggies soften a little.
Add the salt, pepper, Cayenne, tomatoes, parsley and stir.
Cover with a lid and cook for 5 mins to make a base, then add the tomatoes, asparagus spears and peas, cover again and cook for 2 mins.
Make 4 dips in the mixture and break an egg into each dip, season well, cover with a lid and cook until the eggs are just set.
Serve with the some fresh whole wheat bread, and sprinkle over parsley, spring onion or another pinch of cayenne and basil.
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