MEXICAN STUFFED PEPPERS

Mexican themed stuffed peppers with taco seasoned pork, quinoa, beans, corn, tomatoes and masses of melted cheese!

This yr i have partnered up with Loblaws to paintings on their meals fanatics Unite campaign! take part in several challenges over the yr the usage of some of the clean neighborhood produce, meat and seafood observed of their shops. The project sounded a laugh and considering that I store there all of the time, I couldn't face up to taking element!

What is a food Lover? all of us that cares about their food! Do you have a fave meals? A least favorite meals? Do you like it cooked a sure manner? no longer some other manner? Do you like it with a selected seasoning or sauce or with out? in that case, you then are a food lover!

All people is a meals lover, but what occurs while you are cooking for people that disagree with what they like? this is the subject matter of the primary venture! a few people like the highly spiced heat of chili peppers and a few do now not!

Once I were given this task, I had circle of relatives from out of the country coming to go to, i was making plans on cooking for them and i knew that considered one of them likes spicy chili warmth and the alternative does now not! the precise opportunity!

INGREDIENTS:

• 1/2 cup quinoa
• 1 cup water
• 1 pound ground beef
• 1 onion, diced
• 1 tablespoon taco seasoning (or one package)
• 1/2 cup water
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes (or 1 cup salsa)
• 1 cup corn
• 4 bell peppers, cut in half and seeds removed
• 1 cup enchilada sauce (or 1 (14.5 ounce) can enchilada sauce) (optional)
• 2 cups cheese (cheddar and/or monterey jack), shredded
• 1/2 cup cilantro lime crema (with and without the roasted jalapenos)
• 1 cup pico de gallo (with and without jalapenos)
• 1 cup guacamole (with and without jalapenos)
• 1/4 cup queso fresco (or feta) crumbled

INSTRUCTIONS:

1. Carry the water and quinoa to a boil, reduce the heat and simmer, blanketed, until the quinoa is gentle and the liquid has all been absorbed, approximately 15 minutes, before letting it sit down, blanketed, for five minutes, and then letting it cool.
2. In the meantime cook the pork and onions in a big pan over medium-high warmness till browned, breaking it apart as it cooks, earlier than draining off any excess grease.
3. Upload the taco seasoning and water, blend, carry to a boil, reduce the warmth and simmer until the liquid has cooked off.
4. Blend the beef, quinoa, beans, corn and tomatoes and stuff it into the peppers.
5. Unfold the enchilada sauce over the lowest of one in all more baking pans, area the peppers in and sprinkle at the cheese.
6. Bake in a preheated 350F/180C oven until the cheese has melted, the peppers are gentle and the sauce is effervescent, about 30-forty minutes.
7. Serve the stuffed peppers in a mattress of the sauce, topped with the roasted jalapeno crema with the % de gallo and guacamole at the facet.

Share this post