Stuffed Red Peppers

Normally I don’t really like stuffed peppers. They always taste kinda soggy or something. The inside is mushy and the outside is rubbery. Unfortunately I had two red bell peppers and I needed to use them somehow. There was a fruit and vegetable grocery sale $15 for all you can fit in a paper sack and because our family is having financial difficulties due to job loss -you take what you can get.

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This recipe is for Mexican Stuffed Peppers that I found.

  • 1 lb ground beef  (It called for ground beef but I didn’t have any so I used breakfast sausage which was all I had that was close.)
  • 1/4 cup chopped onions (I used spring onions, because that was all I had.)
  • 2 cups cooked rice
  • packet of taco seasoning
  • 4 bell peppers (I only had two)
  • 1 egg
  • salsa
  • sour cream
  • cheese
  • water

Preheat oven to 350 degrees.

Mix together the meat, egg, onions, rice, and taco seasoning in a bowl and set aside. Slice the pepper in half and remove the seeds and membranes. Spoon the filling mixture into the pepper half. You can pile it up. Then lay in an ungreased glass baking dish pour a little water around them in the bottom of the dish. (Apparently this is because you don’t precook the peppers.) Spoon a little salsa on top of each pepper and bake for about 35-40 minutes or until the meat is thoroughly cooked and the pepper is crisp tender.

When you’re ready to serve you can throw some cheese on top and some sour cream if you want. I didn’t put sour cream on the one in the picture.

SOOOO YUMMMYYY!

So because I only had two peppers instead of the 4 the recipe calls for I had some left over meat mixture.

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So I saved it and we had it in burritos the next day. Two meals out of one!

Thrifty and Yummy!

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Mexican lasagna vegetarian alternative

Ok so you all know about my menu issues right? In an effort to accommodate my vegetarian I have had to adapt a lot of recipes. Well, one of my very favorite dishes Mexican Lasagna had to be integrated into the vegetarian diet. You have to understand this is an awesome simple meal that my daughter’s friends all ask for the recipe. I LOVE THIS THING!

Okay, so I had to make it in two versions. The regular and the vegetarian. I will explain both.

First I use cheap ingredients, what can I say we are on a budget. So ground beef and cans of pinto beans, black beans, diced tomatoes, and corn. Some spring onions,taco seasoning with water, tortillas, cream cheese, and some shredded cheese.20140719-141734-51454343.jpg

Chop up your spring onions. Then brown the ground beef. Drain the beans and tomatoes.

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In another pan saute the spring onions just for a bit, until they are smelling good then dump the tomatoes, black beans, pinto beans and some corn. Cook it over medium heat for a bit until it’s bubbling. Keep stirring it. When the beef is browned, add taco seasoning to it ( about a 1/4 cup of loose seasoning or one package mix) and water enough to make it mix in well. You can following the directions on the package for regular taco meat.

Then add about a 1/4 cup of taco seasoning to the bean mixture and stir it in. This shouldn’t need any water. Let all this cook for a bit while you prepare the tortillas.

Spread the cream cheese on the tortilla like frosting, cover the whole surface. Then roll it up jelly roll style. Just start at one end and roll with the cream cheese in the middle. You’ll want enough tortilla rolls to make one layer across the pan.

Once you are done with this. Mix some of the bean mixture into the taco meat. Then pour some of the mixture into the bottom of a pan. As you can see I did one pan with vegetarian(Left) and one with meat(Right).

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Then layer the shredded cheese over the top. Once there is a good covering of cheese layer the tortillas across the pan.

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Then another layer of meat or veggie mix. Try to spread if evenly across the tortillas.

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Then of course a final layer of cheese.

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Throw it in the oven on about 350 until the cheese melts and if you like the crunchy consistency to the cheese on top then after the cheese melts then just turn the oven to broil and wait a few minutes. At this point keep an eye on it. It can burn fast under the broiler.

Leah said that she really liked the meatless version. So thought I would share. I think that next time I will make them in loaf pans. Normally I make one pan this size for 4 of us and with two pans this size and only 3 of us eating, it lasted way too long. We were eating leftover lasagna for days. Or maybe I’ll freeze the extra, who knows?