Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
and guacamole / tortilla chips
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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.
Ingredients
- Quinoa, uncooked - 1 1/2 cups
- Stock, any type - 3 cups
- 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
- Cilantro leaves - 1 tsp , chopped
- Avocados - 1 , mashed
- Lime juice - 2 tsp
- Tortilla chips - for serving
Nutrition Facts
Prep
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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)
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Make spice blend - Combine cumin, chili powder, and oregano. (Can be done up to 5 days ahead)
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Peppers - Slice in half from stem to base. (Can be done up to 5 days ahead)
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Corn - Defrost corn kernels.
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Make guacamole - Chop cilantro. Mash together avocados, lime juice, and cilantro. Season with some salt.
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Make
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Heat oven to 450F / 232C.
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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.)
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In a large mixing bowl, combine leftover Sunday sauce, corn, spice blend, and quinoa. Divide filling between peppers.
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Bake peppers uncovered, until tender, 25 to 30 minutes.
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Sprinkle cheese on top of peppers and continue baking until cheese is melted, 5 to 7 minutes more.
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Serve peppers with yogurt, guacamole, and chips. Enjoy!
Nutrition Facts
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