DAY 26 – Mexican Style Stuffed Peppers

You’re in for a treat with this recipe.  I EVEN measured the quantities, so hopefully it will work for you if you’re the kind of cook who doesn’t like to deviate from the recipe.  I am eating the leftovers as I write this, and I must say it tastes even better today.  This recipe makes tons of filling, so you’ll have them for leftovers too…bonus!  Please buy hot sauce.  It is SO good for you (ask Dr. Oz) and tastes great with these peppers.  I have a whole door-shelf for hot sauces in my fridge.  Most of them are made by a guy here in Ottawa, but your grocery store should at least have Valentina sauce in the Mexican section.  Check label for gluten.

Mexican Style Stuffed Peppers

Rice Filling

1 teaspoon oil

1 teaspoon cumin seeds

pinch of chill pepper flakes

1/2 big onion, chopped

1 clove garlic, chopped

pinch of salt

1 1/2 cup brown basmati rice

1/2  a 398ml can diced fire-roasted tomatoes, strained and juice reserved  (gotta be fire roasted!  Just kidding, but does make this WAY better)

3 cups of water

Heat oil, chili flakes and cumin until seeds start to pop.  Add onion and sauté for 5 minutes.  Add garlic, salt and rice.  Stir for another few minutes before adding tomatoes and water.  Cover, bring to boil, reduce to simmer for 40 – 45 minutes.

Veggies Filling

1 teaspoon oil

1 teaspoon cumin seeds

1/2 big onion, chopped

2 cloves of garlic, chopped

1 stalk celery, chopped into small pieces

1 small carrot, about 1/3 cup chopped

1 chipoltle in adobo sauce, minced finely  (find in the Mexican section of grocer)

1/2 can fire roasted tomatoes plus reserved juice

1 tablespoon oregano

1 tablespoon chili powder

1 teaspoon cinnamon

pinch cayenne pepper

1 can, 598ml black beans

1/2 cup water

1 cup spinach, chopped

juice and zest of 1 lime

1/2 cup cilatro

6 to 8 bell peppers, (depending on size) cut in half and seeded or with top cut off and seeded

Heat oil and cumin until seeds pop.  Add onion, celery, and carrot and sauté for 5 minutes before adding garlic.  Continue to sauté until carrots are beginning to get tender.  Add the next seven ingredients, ending with water.  Simmer for 10 minutes.  Turn off heat and add spinach, lime juice and zest, and coriander.  Dump cooked rice into veggie mixture and stir well.  Stuff mixture firmly into peppers.  Cook 25-30 minutes until desired pepper tenderness is reached.  Garnish with cilantro and serve with fresh salsa and avocado slices or guacamole.


One comment on “DAY 26 – Mexican Style Stuffed Peppers

  1. Anna says:

    Looks amazing Lisa

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