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Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige.

I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.

I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!

Mexican Meatless Stuffed Peppers

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Main Dish
Method: Bake
Cuisine: Tex Mex

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Ingredients

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2½ cups cooked gluten free brown rice
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons coconut or olive oil
1 – 12 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
1 – 14.5 ounce can petite diced tomatoes, drained
3/4 cup shredded Mexican cheese blend
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded, reserving tops

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Instructions

Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick spray.
In a large skillet heat oil over medium high heat. Add onions and sauté until translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili powder, salt & pepper, cook until heated through.
Mix in cooked rice and cheese.
Spoon the filling into each each bell pepper cavity. Place on prepared baking dish, cavity side up, place reserved tops over filling and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.

Notes

This dish is meatless and gluten free.

Keywords: vegetarian, sweet peppers, gluten free brown rice, tomatoes, cheese

Tuna Salad Nicoise

What is Nicoise you say…………well, Nicoise is the French word for “in the style of Nice.” So, any dish that is labeled Nicoise would be in the cooking style of Nice, France, and we know my affliction with all things French.

Usually these recipes have black olives, tomatoes, anchovies, and garlic. Typically in America, Salade Nicoise includes the olives, tomatoes, anchovies and a vinaigrette along with beans, tuna and hard boiled eggs.

Well I took creative liberty with this one, no black olives, no anchovies…….yes tomatoes, yes tuna, yes hard boiled eggs, and yes asparagus………oh wait, thats not original to the recipe, but it sure is “in the style of Nice”.

We finally were able to eat our own homegrown asparagus this year. So, since I wanted to make a salad, I thought why not add it in……….it was a great choice.

The salad itself reminds me of a meat and potatoes meal. You have meat, potatoes and vegetables……..whats not to like? Top it with a Lemon Mustard Vinaigrette and you have a feast fit for a King…….or Queen.

Tuna Salad Nicoise

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 1x
Category: Salad
Method: Cook
Cuisine: French

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Ingredients

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1/2 pound tuna fillet
Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
2 teaspoons coconut oil ( or olive oil will work)
2 small (about 3 ounces each) red potatoes
8 stalk asparagus, trimmed
1/2 of a 5 ounce container of mixed greens
8 grape tomatoes, cut in half
2 hard-boiled eggs, cut into quarters
1 green onion, finely sliced
1 tablespoon capers
Lemon Mustard Vinaigrette

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Instructions

Mix herbs with coconut oil and rub on tuna, season with salt and pepper to taste.
Heat a grill pan or skillet over medium high heat, grill tuna turning once until the internal temperature is about 125*. You can adjust cooking to your desired doneness. Let rest then cut into slices.
Cook potatoes in microwave until just tender, about 3-4 minutes. Place in an ice bath to stop the cooking process, then slice into quarters.
Cook asparagus until crisp-tender, about 4 minutes. Place in an ice bath to stop the cooking process.
Arrange lettuce leaves on each of 2 plates. Top each with sliced tun, then arrange half of potatoes, asparagus, tomatoes and hard-boiled eggs decoratively around tuna. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

Keywords: tuna, potato, asparagus, mixed greens, salad

Lemon Mustard Vinaigrette

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Author: Marty Boyd

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Ingredients

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Juice of one fresh lemon
1 tablespoon Dijon mustard
1 garlic clove, pressed
Finely chopped fresh chives, tarragon and parsley to equal 1 tablespoon total
1/4 cup olive oil

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Instructions

Combine first 4 ingredients in small bowl or small food processor. Gradually whisk/blend in oil. Season to taste with salt and pepper.

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.

I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.

With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.

For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.

The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!

So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!

Grilled Chicken Veggie Salad

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Salad
Method: No Cook
Cuisine: American

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Ingredients

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8 ounces chicken breast tenderloins, halved crosswise
Salt and ground black pepper to taste
1 tablespoon olive oil or cooking oil
8 ounces fresh asparagus, trimmed
8 ounces fresh sugar snap peas, trimmed
3 cups mixed salad greens
1/2 each medium yellow and red pepper cut into thin strips
1/2 cup grape tomatoes
1 Recipe Ginger Garlic Dressing

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Instructions

Directions
1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.

Keywords: asparagus. grilled chicken, snap peas, mixed greens, sweet peppers, tomatoes, garlic ginger dressing, salad