Healthy Vegetable Main Dish Recipes

Shrimp and grits are stuffed inside bell peppers and baked in this healthy stuffed peppers recipe. Add the optional hot sauce if you want to give the filling some kick. Look for bell peppers--use any color--with even bottoms, so that they stand upright on their own when they're cooked.

Stuff crisp lettuce leaves with a savory filling inspired by PF Chang's famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.

We've taken some key burrito ingredients--black beans, corn and spicy pepper Jack cheese--and piled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve these with pico de gallo or any of your favorite burrito toppings!

This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It's perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you're ready.

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Your Instant Pot is the perfect appliance to turn to if you want tender, juicy beef brisket done quickly. Here, we cut the brisket in half so it can fit inside the pot. After it's seared, it's cooked with plenty of onions that add body once blended into the flavorful, rich sauce. If you are making this brisket for Passover, look for products (like ketchup) that are labeled "Kosher for Passover."

This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.

In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe you'll be returning to again and again.

In this easy shepherd's pie recipe, we keep the carbs in check by using creamy mashed cauliflower in place of mashed potatoes. The ground beef filling is cooked in the same skillet used for baking the pie, making assembly (and cleanup) a breeze.

This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare.

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Enjoy these comforting roasted cauliflower bowls topped with cheese, bacon, scallions and sour cream on their own, or add grilled chicken or shrimp to make it a full meal.

These steamed dumplings are often served with a garlicky yogurt sauce, but chef Naseema Kashefi, of the L.A.-based New Arrivals Supper Club, adds a swirl of tomato sauce to the mantu for a colorful, flavorful counterpoint.

Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot.

Typically deep-fried, these beef kebabs are browned in a skillet then baked: simpler and healthier, without sacrificing a crisp crust and tender interior. The mixture is pretty fragile; use a spatula or 2 spoons (not tongs) to gently turn the kebabs in the pan. Recipe adapted from New Arrival Supper Club chef Rabia Ahmadi.

Roasting the vegetables to fill this homemade ravioli yields a more intense flavor.

This bright-green omelet is a perfect way to get kids to eat their veggies. Finely chopping the broccoli and spinach not only helps them cook faster, but also makes them easier--and safer--for toddlers to eat. Have all your ingredients ready next to the stove because this omelet cooks up fast.

Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew. Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives.

For the creamiest texture and freshest flavor, make homemade ricotta cheese. It's a simple 3-step process that makes ready-to-eat cheese in under an hour. Check your label: milk that has been ultra-high-temperature pasteurized (or ultra-pasteurized) won't work here.

Smoked salmon isn't the only flaky fish made for breakfast breads. This pickled herring arrangement makes a delicious smørrebrød with all the fixings. Or lay the ingredients out on a board and let everyone top their own!