Stuffed Bell Peppers with Rice and Cheese
and spinach tomato salad

Name: Stuffed Bell Peppers with Rice and Cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/4 cup Oil, olive; 1 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Miso paste, any color (sub soy sauce); 1/2 tsp Salt; 1 1/2 cups Corn kernels, fresh or frozen; ~1 1/2 cups Rice, cooked (leftover from Tuesday); 3 oz Cheese, queso fresco, crumbled (sub Mexican Blend); ~1/3 cup Cilantro Garlic Sauce (ingredients listed separately) (ingredients listed separately); 4 Bell peppers, medium, stems sliced off; for serving Sour cream (sub plain or Greek yogurt); 1 cup Tomatoes, cherry or grape, halved; 5 oz Spinach, baby; 1/4 cup Pepitas / pumpkin seeds; ~1/3 cup Cilantro Garlic Sauce (ingredients listed separately)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Stuffed Bell Peppers with Rice and Cheese

With leftover Cilantro Garlic Sauce made earlier in the week, these stuffed peppers are a breeze to prepare and cook hands-off in the oven. This was last featured in 2018.

Proteins

Cheese

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Cilantro Garlic Sauce:

Cilantro leaves - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Oil, olive - 1/4 cup
Vinegar, red wine - 1 Tbsp
Lemon juice - 1 Tbsp
Miso paste, any color - 1 Tbsp (sub soy sauce)
Salt - 1/2 tsp

Stuffed Bell Peppers with Rice and Cheese:

Corn kernels, fresh or frozen - 1 1/2 cups
Rice, cooked (leftover from Tuesday) - ~1 1/2 cups
Cheese, queso fresco - 3 oz , crumbled (sub Mexican Blend)
Cilantro Garlic Sauce (ingredients listed separately) - ~1/3 cup (ingredients listed separately)
Bell peppers, medium - 4 , stems sliced off
Sour cream - for serving (sub plain or Greek yogurt)

Spinach and Tomato Salad:

Tomatoes, cherry or grape - 1 cup , halved
Spinach, baby - 5 oz
Pepitas / pumpkin seeds - 1/4 cup
Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)

Prep

Make cilantro garlic sauce - (Skip if made ahead for Monday.) Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Corn - Slice corn off cobs if using fresh or defrost if using frozen. (Can be done up to 2 days ahead)
Make rice and cheese filling - Combine rice, corn, cheese, and cilantro garlic sauce (portion for bell peppers). (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
While oven heats, slice stems off peppers. Discard seeds and stem. Place bell peppers in a microwave-safe baking dish. Microwave on high until peppers are starting to soften, 3 to 4 minutes (this will start the peppers cooking and shorten bake time).
Fill peppers with rice and cheese filling (don’t worry if you don’t have enough to fill them all the way). Transfer baking dish to oven and bake until filling is heated through and tops of bell peppers are golden brown, ~20 minutes.
When peppers are nearly finished roasting, toss together tomatoes, spinach, and pepitas. Toss with cilantro garlic sauce (portion for salad).
Serve bell peppers with sour cream. Enjoy salad on the side.

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