Recipes

Stuffed Peppers in under 30 minutes

Guys and Gals!!! Who doesn’t like a quick, easy, and healthy weeknight meal?!? I know I DOOOO…especially with our crazy schedules.

Here’s a quick recipe that will leave your family full, and satisfied.

All you’ll need:

1 pepper per serving

1 lb. of ground beef/turkey/pork

1/2 white onion, diced

2 cloves of garlic, minced

Shredded cheese to top the peppers

Green onions for garnish

Extra Virgin Olive Oil, salt, pepper, red pepper flakes, cumin, onion powder, smoked paprika, dried cilantro (1/2 tsp each)

What you’ll do:

Preheat oven to 375 degrees. Put your peppers on a baking sheet that has been lined with aluminum foil and sprayed with Pam nostick spray. Drizzle the peppers with extra virgin olive oil, season with salt and pepper, and pop them in the oven.

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While the peppers are cooking in the oven (about 20 minutes), sauté the onions, garlic and red pepper flakes for about 2-3 minutes until tender and translucent. Add in your ground meat, and cook on medium to high heat for about 10 minutes or cooked through. Next, drain the grease from the meat in colander.

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Remove the peppers from the oven, and spoon in the meat mixture all the way to the top.

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Top the peppers with shredded cheese and return to the oven and let cook for another 5 minutes or until the cheese is all melted. Serve with your favorite side dish, and enjoy!!

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Dinner is served!!

What is your favorite weeknight meal?

Cheers!

Michelle

food

Pork, black bean, and quinoa stuff peppers

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What you’ll need-

Ground pork (I grinded my own, using left over ribs from last weekend)

1 package of quinoa, cooked according to the package directions (reserve 1/2 for plating)

Add in taco seasoning, kosher salt & pepper (I always use kosher salt and freshly ground black pepper), 1/4 cup of water and dry cilantro-mix well

One can of black beans, rinsed well

1/2 onion diced

Mix all these ingredients together, and set aside (remember to use only half the quinoa in the mixture)

Prepare your peppers by cutting off the top and cleaning out the ribs and seeds.

If needed, cut the bottoms just slightly to flatten them out so they won’t tip over.

Place your peppers in a casserole dish, and drizzle with extra virgin olive oil, and season with salt and pepper. Spoon your mixture, packing well, into each pepper.

Sprinkle with your favorite cheese (optional), I used grated Queso fresco (a white Mexican cheese), and bake at 350 or until the cheese is golden brown. 

To serve, take a spoonful of the reserved quinoa and place it in the middle of your plate.  Take the pepper, and place in the middle of the quinoa, as it helps anchor the pepper.

I served with freshly steamed green beans.  DELISH!

 

Enjoy!