Delicious Creations: Taste Magazine’s Mouthwatering Recipes

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Taste Magazine Recipes

Are you looking to elevate your cooking game and impress your friends and family with delicious and unique dishes? Look no further than Taste Magazine Recipes. Our collection of recipes features a wide range of flavors and ingredients, perfect for both novice cooks and seasoned chefs.

Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

Exclusive peek: recipes from June taste magazine
Exclusive peek: recipes from June taste magazine

4 bell peppers, tops removed and seeds removed
1 cup quinoa, cooked
1 can black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/4 cup chopped cilantro
Salt and pepper to taste

Instructions:

Preheat oven to 375°F.
In a large bowl, mix together quinoa, black beans, diced tomatoes, cheddar cheese, cilantro, salt, and pepper.
Stuff each bell pepper with the quinoa mixture and place in a baking dish.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until peppers are tender.
Serve hot and enjoy!

Coconut Curry Shrimp with Pineapple Salsa

Ingredients:

1 lb shrimp, peeled and deveined
1 can coconut milk
2 tbsp red curry paste
1 cup diced pineapple
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a large skillet, combine coconut milk and red curry paste. Bring to a simmer.
Add shrimp to the skillet and cook until pink and cooked through, about 5 minutes.
In a separate bowl, mix together diced pineapple, red onion, cilantro, lime juice, salt, and pepper to make the salsa.
Serve shrimp over rice and top with pineapple salsa. Enjoy!