Roasted Red Pepper Linguine with Pecan Crumbs

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Autumn has settled in and with it winter-like temperatures for me. So I turn to my trusted carbs to keep me cozy. The combination of roasted bell peppers and caramelized onions in the sauce, and the topping of toasted breadcrumbs with pecans and spices, make a wonderful combination of flavors. To save time, I bought the bell peppers already roasted.

This recipe serves 3.


For the pecan crumbs:

2 tablespoons of olive oil

½ cup of pecans, finely chopped

1/3 cup of breadcrumbs

1 tablespoon of oregano

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne



For the sauce:

3 tablespoons of olive oil

3 white onions, thinly sliced

2 cloves of garlic, minced

½ teaspoon of celery salt

4 roasted bell peppers, peeled and deseeded

250ml of cream

40grs of grated Parmesan


350grs of linguine or the pasta of your choice

Extra parmesan for serving


Start by making the pecan crumbs. Place 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the pecans, oregano, breadcrumbs, salt, pepper, garlic powder, onion powder and cayenne. Stir for a few minutes until the breadcrumbs are toasted. Keep an eye on it so it doesn’t burn. Adjust the seasoning to your taste. Transfer it to a bowl and set it aside.

For the sauce, place 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the onions and lower the heat to low. Cook for about 16 minutes, stirring from time to time until the onions are caramelized. Then add the garlic and cook for 1 more minute. Add the celery salt and roasted peppers. Blend until smooth.

Start cooking your pasta according to the package instructions.

Then add the cream and parmesan to the bell pepper sauce over medium heat. Let it reduce for about 3 minutes. Taste for salt and turn off the heat.

Drain the pasta and add it to the pan with the sauce. Toss or stir to coat the pasta.

Divide it into 3 plates and serve with the pecan breadcrumbs and extra parmesan

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Barley, Plantain, Black Bean & Harissa Stuffed Peppers


I don’t make stuffed peppers that often but when I do, I remember how much I actually like them. This time I stuffed them with a mixture of barley, pan fried plantains, black beans and some harissa for a bit of a kick. I cooked the barley in vegetable stock so it already has a bit of seasoning The result is a filling vegetarian dish which also makes a good packed lunch the next day.


This recipe makes 5 stuffed peppers.


5 big bell peppers

½ cup of barley

2 1/2 cups of vegetable stock

2 ripe plantains, finely chopped

130grs of canned black beans, drained

4 tablespoons of chopped coriander

4 tablespoons of olive oil

1 garlic clove, minced

1 red onion, chopped

1 teaspoon of harissa

Pinch of celery salt





Place the barley in a medium saucepan with the vegetable stock. Let it simmer over medium heat for 25 to 30 minutes, until the barley is cooked through.

To prepare the bell peppers, carefully slice off the top part. Then remove the membrane and seeds.

Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large pan, add 2 tablespoons of olive oil over medium heat. Add the chopped plantains, salt, pepper and cayenne to taste. Cook it while stirring for about 4 to 5 minutes, until the plantain is cooked through. Transfer it to a bowl.

In the same pan, add the remaining 2 tablespoons of olive oil and the onion. Cook the onion until it is translucent. Then add the garlic and harissa, and cook for another minute. Then add the barley, beans, coriander, celery salt and the plantains. Mix well. Taste for salt and pepper.

Stuff the peppers all the way to the top and cover them with the top part previously sliced off. Place them on the prepared baking sheet.

Bake them for 50 minutes. I served them with a simple arugula salad. Enjoy!

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Quinoa Stuffed Peppers in a Roasted Pepper and Greek Yogurt Sauce

quinoa stuffed peppers

Bell pepper cooked two ways. I love bell peppers, especially if they have that smoky taste that happens when you char the skin under a live flame. This is a very healthy recipe. The quinoa, feta and Greek yogurt make this a protein packed meal. This recipe makes 6 stuffed peppers.


8 bell peppers (2 for the sauce and the rest for stuffing)

1 cup of quinoa

1 red onion, chopped

1 clove of garlic, chopped

2 tablespoons of olive oil

Zest of one lemon

½ cup of stock (vegetable, chicken or beef)

½ cup of Greek yogurt

200gr feta cheese, chopped

1 1/2 cups of cherry tomatoes, halved




First cook the quinoa. Rinse it under cold water and then boil for 13 minutes. Drain and reserve.

While the quinoa is cooking, place 2 of the peppers over a gas burner and cook, turning as necessary, until charred all over. If you don’t have a gas burner, you can also just roast them in the oven until tender. Allow the peppers to cool down enough to handle. Rinse under running water to get all the burned skin off. Cut them open and remove the seeds and the membrane. Chop the roasted peppers.

In a pan over medium heat, add the olive oil, the chopped onion and chopped roasted peppers. Cook for a few minutes until the onion has caramelized. Then add the chopped garlic and lemon zest. Cook for another minute or two and then turn off the heat.

Transfer the onion and pepper mixture into a large bowl, add the stock and Greek yogurt. Blend until smooth using a hand mixer.  Once it has become a thick sauce, add the cooked quinoa, feta. Mix well with a spoon and taste. Add salt and pepper to taste. (I hardly add any more salt since the feta and stock are already quite salty)

To prepare the peppers, cut them in half and then remove the membrane and seeds.

Stuff the pepper with the quinoa mixture, place the cherry tomatoes on top and bake in the oven at 350F or 180C for 40 minutes.