Tasty Tuesday: TexMex Stuffed Peppers

Hello Everyone!
Welcome back to another Tasty Tuesday! This week I was feeling something with a Spanish flair to try for a meatless, but filling dinner. All your meals should have protein in them to keep you going, build lean muscle and burn fat. Meat is a very good source of protein, but there are many veggies and grains that can provide that protein if you're not the carnivorous type. So I found this stuffed pepper recipe that filled with goodness.


TexMex Stuff Peppers

• 1 tablespoon salt
• 4 large green bell peppers - tops, seeds, and membranes removed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cups cooked Quinoa
• 1 (15 ounce) can black beans, drained and rinsed

• 1 (14.5 ounce) can chili-style diced tomatoes
• 1 (15 ounce) can of sweet corn, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded Mexican cheese blend

• Prep
  15 m
• Cook
  40 m
• Ready In
  55 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
4. Mix Quinoa, black beans, sweet corn, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into Quinoa mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
6. Enjoy!

Tasty Tuesday: non shish kebabs

        

Hello everyone,

Welcome back to another Tasty Tuesday. This week I found a recipe that's a twist on an old summer favorite the shish kabob. I love shish kabobs but you always run into the problem of the sticks splintering or simple biting it in half. So what if we use the the delicious fresh ingredients, make an aluminum foil bowl and put them on the grill!

Greek Island Chicken "Non" Shish Kebabs

• 1/4 teaspoon ground black pepper
  
  
• 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
  
  
• 2 large red bell peppers, cut into 1-inch pieces
• 1 large onion, quartered and separated into pieces
• 12 cherry tomatoes
• 12 fresh mushrooms, chopped
• 2 TBsp olive oil
• 2 TBsp lemon juice
• 1 tsp garlic
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tsp thyme
• 
  
1. Directions:
2. Whisk the olive oil, lemon juice, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
3. Preheat outside grill.
4. Add veggies to frying pan to lightly sautee. Remove the chicken from the marinade and shake off excess liquid. Add sauteed vegetables and chicken to aluminum foil. Fold over at ends to create a sealed package. Place on grill to cook about 15 minutes or until chicken is completely done. Slide into a bowl and eat up! Enjoy!