Fall is upon us, but I’m not quite ready for crockpot meals. So I went on a #PinterestMission to find a substitute until cooler temps are upon us. One thing you should know about me and my culinary skills is that they are lacking and lazy. Yep, I said it. It’s the end of the day and my decision making has shut off. I want it easy and I want it tasty (while being family friendly) and I want leftovers for breakfast and lunch. Yep, told you I was lazy.
I have teamed up with Chicago Metallic Bakeware to bring you a quick and easy family favorite, stuffed peppers. Using their “Stuff It Up Pan” you can have dinner (and breakfast and lunch) done in a flash. Not to mention, clean up was a breeze and no peppers toppled over.
Fridays are typically Taco Night for us so I decided to go with a Mexican Flare Stuffed Pepper. Another reason, stuffed peppers are my favorite is that you can easily throw a starch, veggies, and protein into them then top with an avocado or cheese and you have all your macros done in one meal. My hubs does not love leftovers so I made us each a pepper, a pepper for the girls to split, and then extras for lunch and I threw in 2 breakfast peppers all in one pan.
Mexican Stuffed Peppers
- 6 medium to large peppers
- 1 pound lean ground beef
- 1 cup cooked rice
- 1 cup salsa, divided
- 1 package taco seasoning
- Can of Corn
- Can of Black Beans
- 1/2 cup shredded Cheddar cheese
- 400 degree oven
- Brown beef, draining fat. Add rice, beans, corn, and salsa when meat is browned
- Stuff Peppers (anything left over makes for a great taco the next day)
- Pour a little salsa over top
- Bake 35 mins
- Sprinkle with cheese for last 5 minutes
Breakfast Stuffed Peppers
- 2 Peppers
- 2 Eggs
- Frozen Quinoa
- Black Beans
Mix frozen quinoa, black beans, spinach and corn. Stuff inside peppers (add cheese if you like). Then top with an egg. Cook time was same as with Mexican Bell Peppers. Top with salsa and avocado.
Voila, you are done and can take a break momma. Just kidding the kids want snacks.