Stuffed Peppers for Breakfast, Lunch, and Dinner

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.

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Mexican Stuffed Peppers

INGREDIENTS

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

Prep

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
Corn
Spinach
Salsa
Avocado

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.