Quick and Easy Meal: Stuffed Peppers

IMG_0083This is a meal I really enjoy cooking because it’s super fast, really easy, not too pricey and very tasty! This meal costs about $15 to make for about 3 people, depending on what/how many veggies you’re using. This can easily be modified for vegans (vegan cheese/meatless), vegetarians, or if you’re a meat lover throw a protein in there. I usually do a tofu version or shredded chicken when I make this meal.

What you need:

  • 2 cups of rice (depending on how many veggies you’re stuffing/how many you’re feeding).
  • 1 Package of taco seasoning (pick your spice level)
  • A jar of your favourite salsa
  • Tofu, or a meat of choice
  • Sometimes I like to throw in a can of black beans or corn, or BOTH!
  • A pinch of cayenne pepper
  • 3 Zucchinis, 2 peps (depends how many people you’re feeding)
  • Coriander in rice and for garnish

How to:

Boil your rice according to the package. Usually 2 cups of water per 1 cup of rice ratio. In the meantime prep your peppers and zucchini. I cut the tops off the peppers but keep them because they’re still edible! Scoop out the seedy middle and give them a good rinse. For the zucchini, I cut them in half longways and scoop out their insides. I like to keep the insides and add it to my rice, less food waste! Pour about a tablespoon of oil in your hand and massage the veggies and let them sit.

Once your rice is finished toss in your salsa ( at least a cup but eyeball more if you need), your taco seasoning, and cayenne pepper. At this point if you’ve prepared your tofu or chicken pop it into the rice now with any veggies you’d like to add as well. This is my favourite meal because you can be super creative and change it up every time depending on what you’d like to add in or have in the pantry, so get funky!

While everything is meshing together in the rice and sitting on a low heat, pop your oiled veggies with their hollow sides down onto a pan and into the oven for about 15mins on 350 degrees. This will help them soften a little bit so it’s easier to eat them later. After 15 mins take the veggies out and start stuffing! Once stuffed, add your fave cheese on top to get all melty. I prefer a jack cheese for another added kick! A really sharp cheddar would also be great. For Vegans grab your fave non-dairy cheese and pop some on top. Throw the veggies back in the oven for about 10/15 mins, maybe less, on 500 degrees/broil setting just to melt your cheese.

I like to serve my stuffed veggies with a healthy dollop of sour cream, more salsa and jalapeño hot sauce from Tabasco. Also if you like guacamole I would say add that as a dipper as well! (I’m allergic to avocados!)

et VOILA! Honestly this is sooo easy and quick and the leftovers are the best! They last for about a week in your fridge depending on the ingredients you’ve popped inside.IMG_0077Thanks for reading! Now I’m hungry..Tootles!

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