These lil’ babies are great. They’re filling and they’re a meal wrapped up in a nice, clean little package! I like when I can eat the container of a meal i.e. soup in a bread bowl, tacos, ice cream cones….I think you are getting the picture 🙂
These can easily be made on a weeknight if you plan ahead because they can take a little bit of time. That’s only because I tend to allow my flavors a little bit more time to meld all together!
This meal is gluten free and healthy so it’s pretty guilt free…until the add-ons at the end come into play. BUT until then, this meal is all veggies, healthy grains, and lean proteins 🙂
It’s also a shameless plug for my old recipes and a recipe that belongs to my friend 🙂 Let’s cook!!
Mexican-Style Fajita Stuffed Peppers
- Ultimate Taco Meat — I made mine with ground chicken this time and added a bit more frozen corn to to the finished product. Instead of using a shallot, I wanted a bit bolder of a flavor, so I used red onion. I also added fresh cilantro at the end for color, texture, and flavor.
- 2 c. cooked brown rice (3/4 c. uncooked rice) or you could use my friend and fellow blogger’s garlicky cauliflower rice if you are paleo/doing the Whole30 challenge. You could also use quinoa for a bit more of a crunch!
- 8 bell peppers — I used 2 of each color: red, orange, yellow, green
- Pepper jack cheese and Colby jack cheese
- sour cream (optional)
- homemade guacamole, pico de gallo, salsa, etc.
~ Prepare the taco meat in a large saute pan. I nurse my taco meat when I make it but that’s just my preference.
~ While the meat simmers away, prepare your bell peppers. I cut mine in half from top to bottom. Remove the stem, seeds, and membranes from inside.
~ In batches (or if you’re lucky to have a large enough pot, do them all at once), parboil the pepper halves for 4-5 minutes. Remove from water and line up in baking dishes.
~ Mix the brown rice/cauliflower rice/quinoa, etc. with the taco meat in a large bowl. Stir altogether and inhale the spicy, Latin-inspired scents.
~ Using a tablespoon, fill all the halves with the taco meat/rice filling. Fill them right up to the top. Not a problem. 🙂
~ Once you are done with all of the filling, pour about 1/4″ of water into the bottom of the baking pans, making sure you don’t get any into the peppers. Cover the baking pans with foil.
~ Bake at 375 for 30-35 minutes. Remove from the oven and uncover; sprinkle pepper halves with a mixture of your favorite cheeses. I used a combo of Pepper jack and Colby jack. Return to oven, uncovered, for 5 more minutes.
~ Serve with your favorite toppings!!!!! <3 <3 🙂 🙂 Healthy, yummy, filling, and flavorful! What more could you want?!