What To Serve With Stuffed Peppers: Good Pairings Make Better Meals

To make a bowl of Greek salad to go with the main course, you have to invest only 15 minutes. You will need mustard, black pepper, honey, a cucumber, some tomatoes, chickpeas, and feta.

Mix the vinaigrette with water, honey, and pepper to produce a smooth dressing. Cut the cucumber into thin slices and the tomatoes into dice-shaped pieces.

Put all the veggies, cheese, and the mixture into a container which has a lid. Secure the cover and shake the box to get a delicious salad.

The next recipe is a bit more difficult and requires more time to prepare as well as to cook. To make a perfect dish of roasted cauliflower with parmesan garlic, you need about 2 pounds of cauliflower, grated parmesan, olive oil, salt, pepper, garlic both minced and left in the whole clove.

To start, preheat the oven to 450ºF. While waiting, combine olive oil, pepper, salt, and minced garlic in a bowl and stir to get the dressing. Put the cut cauliflower and two garlic cloves into a large, deep tray. Pour the mixture onto the veggie so that it is well-coated.

Roast the cauliflower for about 20 minutes to make it softened a bit. Then take the tray out of the oven. Sprinkle parmesan cheese over it and put it back to roast for more 10 minutes.

You should enjoy the dish while it is still hot. It is a light side order that helps you take the main course in more easily.

The recipe has a Japanese origin. The country’s people combine the exotic stuffed peppers with the side order for a fresh taste and enjoyment.

To make the dish, you have to prepare green beans, 3 tbsp of dry roasted sesame seeds, Japanese soy sauce, Japanese sweet rice alcohol, granulated sugar, and salt.

Boil the green beans in water seasoned with a tbsp salt about 3 minutes, so they are not too soft. After that, transfer the cooked beans to a bowl of ice water to cool it down quickly.

Buzz the sesame in a spice grinder until you get it in a coarser texture. Mix it with soy sauce, Japanese sweet rice alcohol, and sugar. Stir until you get a settled combination. Pour the dressing onto the beans and toss to coat them.

The side dish is pretty easy to make. You need a sweet potato, ground cumin, and cracked black pepper. Cut the potato into fry-shaped pieces, sprinkle the spices on it and roast about 25 minutes at the temperature of 375ºF.

I often serve the dish with salsa to enhance its Mexican flavor. When want to make the simplest thing going well with stuffed peppers, the sweet potato is a perfect choice.

The fresh flavor of a fruit salad will bless your main course. You should choose ripe but still firm peaches, nectarines, and cherries to make the side order. Some fresh mint and basil will enhance the visual and taste effect of the salad.

The right dressing for the excellent side dish is lemon champagne vinaigrette. You can make it by combining lemon juice, champagne vinegar, minced garlic, chopped shallot, olive oil, salt, and pepper. Pay attention to the amount of each ingredient for the best tasting.