Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.
Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock- full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil the peppers to give them tenderness, since they’ll be slowly simmered all day in a smoky tomato sauce.
One of the best ways to jazz up boneless, skinless chicken breasts is to stuff them. Here, that stuffing is a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest. The mixture seasons the chicken from the inside out and melts beautifully as the chicken cooks, providing a touch of flavorful creaminess with every bite.