Mexican, Quick Dinner, Savory

Leftover Makeover

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Everyone struggles with leftovers.  They either don’t reheat well or it is just another boring repetitive meal.  I had taco meat leftover, not enough for a meal and certainly not worth buying 12 more taco shells.  I also had leftover rice (we had it with stir-fry) and it was not making a curry or turning it into fried rice—too many ingredients to buy to rescue rice!  Instead, I bought two green peppers and used it to make Stuffed Peppers!!!  I usually make Stuffed Peppers from scratch, but this time, I just mixed the rice with the beef and filled in the de-seeded, halved pepper shells.  The trick is to roast the shells with olive oil, salt and pepper  before–this softens the peppers and makes it easier to eat.  Roasted peppers smell delicious too!!! Fill the soft, roasted shells with leftover rice and beef mixture,  top with cheese and breadcrumbs, broil, and dinner is ready !!!

 

Mexican, Quick Dinner, Savory

Super Speedy Stuffed Peppers

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This is a great recipe for when you are trying to clean out your fridge.  With just a few ingredients you can put dinner on the table in a snap!

Ingredients:

1/2 pound ground meat/poultry ( I had beef)

1 can of corn

2 medium-sized bell peppers ( I actually had 1 whole one and a half )

1/2 yellow onion, diced.

Taco sauce of your choice

Garlic powder, Chilli powder, oregano, salt and pepper to taste

1/2 cup shredded mexican blend cheese

1/4 cup bread crumbs

oil for cooking

Method:

Heat oil in a skillet and saute onions and beef with browned

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Add the seasonings and corn and cook till the raw smell of the seasonings go away.

Add the taco sauce, about 1/4 -1/2 cup, stir in and take off heat.  The sauce acts as a binder, so add as much as you want.  The amount will vary based on the amount of fat that comes out of your filling of choice.  For example, lean ground turkey might need more sauce than a 80-20 ground beef mixture.  if you do not have taco sauce, you can use salsa.

Allow the filling to cool

Preheat oven to 375.

Mix the cheese and breadcrumbs together and set aside.

Cut the peppers and remove the ribs and seeds to create a cavity that you can fill.  I like to cut it length-wise.

Fill the peppers with the meat and corn mixture and top with the cheese and bread crumbs

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Place peppers in a baking dish and drizzle a little bit of oil on the top.

 

Bake for 20 mins till golden brown

Serve hot, with a knife and fork.  It will get messy !IMG_1953

Dinner, Mexican, Savory

Couscous stuffed Peppers

Left over chicken and half jar of salsa.  Three peppers and a box of couscous.  That is all you need for this wonderful, hearty spicy dish.  Each bite brings a flavor explosion in your mouth ! This is one of the best dishes I have made–super easy and amazingly delicious.  Try this please and let me know what you think !

Ingredients:

Leftover shredded chicken ( or you can shred a chicken breast)

3/4 cup salsa

1 box of garlic and olive oil flavored couscous

3 peppers, halved and de-seeded (I used the red, yellow and orange–green will work just fine–the taste will be a little more peppery)

1/2 cup breadcrumbs

salt, pepper, chilli powder and cumin to taste.

Method

Cook the whole box of couscous according to the package direction and let it cool.

Meanwhile, half and de-seed the peppers.

In a bowl, mix the couscous, chicken, salsa, salt, pepper, chilli powder and cumin.

Spray the pepper halves with cooking spray and sprinkle with salt and pepper.

Stuff the peppers with the couscous mixture and top with breadcrumbs.  You could also top it with pepperjack or cheddar cheese.

 

Bake in a 375F preheated oven till the pepper are soft and the bread crumbs are golden brown, about 45 mins.

 

Serve hot !