Southwestern Stuffed Peppers.

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Does this picture make you drool? Yea. Probably because I didn’t take it, BUT it made ME drool and that’s why I just HAD to share! By the way, did you try the Maple Pumpkin Squares yet? Um…do it!!!!

Anyway, lately I’ve been trying to “get my groove back” but not in a Stella sort of way. I want to get “groovin’” in the kitchen again! Since about my third trimester on, I really haven’t been too creative in the kitchen. I have been sticking with the old and familiar because that’s what has been easiest. However, the better I get at this mom thing, the more I want to get myself back in the kitchen! Not only is cooking and baking a fun hobby, but it also keeps my palate from getting bored!

Now, before I go sharing this recipe, I want to preface with this: I eat meat. Although most people don’t believe it, I DO eat meat and I actually like it a lot. I don’t eat it every day and sometimes I go weeks without…but when I can get some quality grass-fed beef straight from the farm, you can bet it’ll soon be cooked up in my kitchen! Yum!  Of course, feel free to replace the meat with more beans or veggies, but I can’t guarantee the taste. I just know what I had.  I shared the blogger’s vegan replacements at the end of this post though and am excited to try that version next time!! ENJOY!

Southwestern Stuffed Peppers

adapted from Simply Love Food Blog

Serves 4 (2 halves each)

  • E.V.O.O
  • 1/2 lb lean ground GRASSFED Beed
  • 1 large chopped onion
  • Frontera Taco seasoning with mild red chiles and cumin (found at most health food stores)
  • 2 cups of cooked rice
  • 3-4 organic bell peppers, halved and seeds removed
  • 1 can of pinto beans, drained & rinsed or 2.5 c. cooked from dried
  • ½ cup of organic frozen corn
  • Shredded grassfed Cheddar Cheese
  • Toppings:
  • fresh cilantro
  • organic sour cream or plain organic full fat yogurt
  • sliced avocado
Directions:

“Preheat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked through. Remove the peppers from the oven and allow to cool until you can handle them.

Saute beef and onion until almost cooked through. Add beans, corn, and seasoning and cook until heated through. Then add 2 cups of cooked rice, mix well.

Carefully spoon the be mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the oven, sprinkle the tops of each pepper with shredded cheddar cheese (if desired). Place back into the oven just until the cheese has melted.

 

 

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream/plain yogurt just before serving (if desired).

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Nutritional Profile (per 2 halves, does not include any toppings other than cheese): 418 calories, 48 g carbohydrate, 26 g protein, 14 g fat (5.8 g sat., 5.5 g., mono, .99g poly), 651 mg sodium, 907 mg potassium, 13 g fiber, 56 mg cholesterol

This is from Simply Love Food Blog:

“***** UPDATE – So since this recipe posted I became a vegan. For me the filling I use is brown rice, b lack beans (or quinoa) the peach mango salsa, maybe throw in some sauteed zucchini, squash, carrots, mushrooms etc that have been very finely chopped. I top them with daiya pepper jack shredds and toffuti sour cream. STILLLLLLL delish!”

 

YUM YUM YUM!!!!!!!!!!!!! 

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