If you haven’t heard, BORDERS bookstore is going out of business. Over the weekend, Brandon and I visited Borders because the whole store was 50% off!
The first place I ventured was the cooking section and stumbled upon Eva Longoria’s cookbook, Eva’s Kitchen. I opened it up thinking, “what a joke,” but after reading her philosophy on food and browsing through some of the recipes, I was mistaken. Eva is a REAL food believer and promotes sustainability, local farmers, and WHOLE foods! I was sold!
Eva has some excellent eats in this cookbook, including the stuffed peppers recipe I will be featuring today! Some of her other recipes include Brazilian leeks, chiptole aioli, homemade tortillas and biscuits, carrot cake, chunky guacamole, veracruz corn, pico de gallo, BBQ chicken pizza, flank steak with lime marinade, and much much more! All of her recipes are easy to throw together and family friendly!
I wish I had a giveaway for a lucky reader today, but unfortunately I don’t. All I can say is find a Borders and pick up this cookbook! Below is a recipe featured in Eva’s Kitchen. Her recipe called for green peppers, but Brandon and I both agreed that the red peppers worked better.
Although this recipe is filled with simple ingredients, there is nothing simple about the flavors! The sweetness of the red peppers enhanced the flavors of the onion and tomato sauce and the addition of the black bean and corn salsa made these peppers take on a Mexican twist! Next time, I might even bake the black bean and corn salsa right in to the meat mixture! If you are trying to follow the 3-2-2 concept, stuffed red peppers would squeeze quite nicely in to your meal plan! Yum yum!
Stuff Red Peppers
Adapted from Eva’s Kitchen
- 1/4 lb lean ground beef
- 1/3 cup chopped onion
- 4 oz tomato sauce (homemade or store bought)
- 1/4 c dried whole grain bread crumbs (plain)
- 2 medium-sized red peppers (organic, if you can find them)
- raw milk cheddar or other cheese of your choice
- corn and black bean salsa OR pico de gallo (per Eva’s suggestion)
Cut tops off of red peppers and gut out the insides. Bring a large pot of water to boil and add red peppers (with the tops as well). Simmer for 5 minutes.
Meanwhile, heat a medium-sized skillet, adding lean beef and onion. Cook ~5 minutes or until there is only a little pink left in the meat. Add sauce and breadcrumbs. Stir well, heat through.
Stuff each pepper evenly with the beef mixture, place lid over top, and put each pepper in a small glass baking dish. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake another 15 minutes.
Remove from oven and top with cheese and salsa (mix well). Now, eat up!
Nutritional Profile per 1 stuffed pepper (without cheese or salsa): 201 calories, 3.6 g fat (1.3 g sat fat), 28 g carbohydrate, 5.4 g fiber, 17 g protein, 3.5 g sugars
*Nutrition will vary depending on types of meat, sauce, breadcrumbs used.
Question: What’s your favorite cookbook?Print