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

Name: Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 cups Quinoa, uncooked; 3 cups Stock, any type; 1 tsp Cumin, ground; 1 tsp Chili powder; 1 tsp Oregano, dried; 4 Peppers, poblano or Anaheim, sliced in half from stem to base (sub bell peppers); 1 1/2 cups Corn kernels, frozen; ~2 cups Sunday Sauce (leftover from Monday); ~1 1/2 cups Cooked quinoa (ingredients listed separately); 1/2 cup Cheese, shredded cheddar; for serving Yogurt, plain or Greek; 1 tsp Cilantro leaves, chopped; 1 Avocados, mashed; 2 tsp Lime juice; for serving Tortilla chips

Active: 60 Total: 60

Original GF Paleo Vegetarian

Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce

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

Slow Cooker (or not) Sunday Sauce with Pasta

Ingredients

Metric

Servings:

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

Prep

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)
Make spice blend - Combine cumin, chili powder, and oregano. (Can be done up to 5 days ahead)
Peppers - Slice in half from stem to base. (Can be done up to 5 days ahead)
Corn - Defrost corn kernels.
Make guacamole - Chop cilantro. Mash together avocados, lime juice, and cilantro. Season with some salt.

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Make

Heat oven to 450F / 232C.
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.)
In a large mixing bowl, combine leftover Sunday sauce, corn, spice blend, and quinoa. Divide filling between peppers.
Bake peppers uncovered, until tender, 25 to 30 minutes.
Sprinkle cheese on top of peppers and continue baking until cheese is melted, 5 to 7 minutes more.
Serve peppers with yogurt, guacamole, and chips. Enjoy!

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