So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.
1 T. minced garlic
1/2 c. red onion, chopped
1 c. bell pepper, diced
3 c. water
1 1/2 c. quick brown rice
1 c. cooked chicken, diced
1 c. tomato sauce
1 t. chili powder
1 t. cumin
Salt & pepper to taste
Shredded Mexican cheese
Pico de gallo
Optional garnishes: Cilantro & avocado
Preheat oven to 400.
In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.
Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.
Pour water and tomato sauce into the skillet. Bring it to a boil.
Add the rice, cover and simmer for about 15 minutes.
Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.
Sprinkle the cheese on top.
Place in the oven for about 7 minutes (until the cheese melts).
Turn the oven to broil and broil until starting to brown (be careful not to burn it!).
Serve topped with pico de gallo.
This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!
2 large eggplants, peeled and sliced into 1/4″ slices
1 cup marinara sauce
Shredded Mexican cheese (from Trader Joe’s)
1 slice Havarti cheese
Grated parmesan cheese
Preheat oven to 350.
Sprinkle salt over the eggplant slices.
Heat a grill pan. Brush both sides of eggplant slices with olive oil.
Grill until softened and cooked.
Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.
Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.
Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.