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Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
and guacamole / tortilla chips

Active: 60 Total: 60

Transform leftover sauce from Monday's meal into a completely different meal with these Tex Mex-spiced stuffed peppers.
Smarts #1: Poblano and Anaheim peppers have thin skins and should cook to tender in about 15 minutes. If using thicker-walled peppers like bell peppers, it's a good idea to give them a 10 minute head start in the oven before adding filling.
Smarts #2: Make a double batch of quinoa tonight and use the leftovers on Thursday.

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 1/2 cups
  • Stock, any type - 3 cups
Tex Mex Stuffed Peppers:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1 tsp
  • Peppers, poblano or Anaheim - 4 , sliced in half from stem to base (sub bell peppers)
  • Corn kernels, frozen - 1 1/2 cups
  • Sunday Sauce (leftover from Monday) - ~2 cups
  • Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
  • Cheese, shredded cheddar - 1/2 cup
  • Yogurt, plain or Greek - for serving
Guacamole and Chips:
  • Cilantro leaves - 1 tsp , chopped
  • Avocados - 1 , mashed
  • Lime juice - 2 tsp
  • Tortilla chips - for serving

Nutrition Facts

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Prep

  1. Quinoa - (If prepping right before cooking, get oven heating / peppers cooking while quinoa cooks. This makes enough quinoa for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine cumin, chili powder, and oregano. (Can be done up to 5 days ahead)

  3. Peppers - Slice in half from stem to base. (Can be done up to 5 days ahead)

  4. Corn - Defrost corn kernels.

  5. Make guacamole - Chop cilantro. Mash together avocados, lime juice, and cilantro. Season with some salt.

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Make

  1. Heat oven to 450F / 232C.

  2. Arrange peppers in a single layer, cut-side up in a large baking dish or rimmed baking sheet. (Note: If using thick-walled peppers like bell peppers, you may want to put them in the oven and let them pre-cook for about 10 minutes to insure they fully soften.)

  3. In a large mixing bowl, combine leftover Sunday sauce, corn, spice blend, and quinoa. Divide filling between peppers. 

  4. Bake peppers uncovered, until tender, 25 to 30 minutes.

  5. Sprinkle cheese on top of peppers and continue baking until cheese is melted, 5 to 7 minutes more.

  6. Serve peppers with yogurt, guacamole, and chips. Enjoy!

Nutrition Facts

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