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Bell peppers stuffed with ground beef, rice, and tomatoes can be made in the slow cooker for an easy weeknight meal.
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Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout.
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Shredded Cheddar cheese is baked right into this easy meat loaf. Brown sugar, ketchup, and a touch of mustard make a delicious, sweet and tangy crust.
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Sirloin strips are marinated in Worcestershire sauce and mustard, fried with onions and garlic, and served over rice.
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Tender pork chops simmer in a sweet and savory sauce flavored with beef broth, garlic, and soy sauce with just a pinch of red pepper flakes for zing.
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Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 1 hour, plus 3 hours' to 3 days' marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious and loaded with fresh veggies, this is pizza for people who want a change from tomato sauce. Use any fresh veggies and any pizza crust. Use light dressing and reduced-fat cheese for an even more healthful meal.
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Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!