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Week of 11/8/21

Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
and guacamole / plantain 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 cauliflower rice tonight and use the leftovers on Thursday.

Dependency
Slow Cooker (or not) Sunday Sauce with Zucchini Noodles
Tags
Dependent Meal Pairs
Proteins
Beef, non-ground
Cuisines
Latin
Save recipe
41

Ingredients

Metric
Servings:
4
Cauliflower Rice (for 2 nights):
  • Cauliflower florets - 24 oz
  • Butter - 2 Tbsp
Tex Mex Stuffed Peppers:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1 tsp
  • Onions, medium - 1 , diced
  • Peppers, poblano or Anaheim - 4 , sliced in half from stem to base (sub bell peppers)
  • Oil, cooking - 1 Tbsp
  • Sunday Sauce (leftover from Monday) - ~2 cups
  • Cooked cauliflower rice (ingredients listed separately) - ~1 1/2 cups
Guacamole and Plantain Chips:
  • Cilantro leaves - 1 tsp , chopped
  • Avocados - 1 , mashed
  • Lime juice - 2 tsp
  • Plantain chips - for serving

Prep

  1. Cauliflower rice - (If prepping right before cooking, get oven heating / peppers cooking first. This makes enough cauliflower for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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. Onions / Peppers - Dice onions. Slice peppers in half from stem to base. (Can be done up to 5 days ahead)

  4. 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. Heat oil in a Dutch oven or large skillet over medium heat. Add onions and saute until tender, 4 to 5 minutes. Add spice blend and saute until fragrant, 2 to 3 minutes.

  4. Stir in leftover Sunday Sauce. Continue cooking until the sauce is heated through and most of the excess moisture has cooked off, 3 to 8 minutes.

  5. Remove sauce from heat and stir in portion of cauliflower rice for tonight’s meal (reserve half for Thursday). Divide filling between peppers.

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

  7. Serve peppers with guacamole and plantain chips. Enjoy!

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