Mexican Meatless Stuffed Peppers

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 Collage

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Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick spray.
  2. 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.
  3. Mix in cooked rice and cheese.
  4. 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.
  5. Serve immediately.

Notes

This dish is meatless and gluten free.

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

 

 

 

Bacon Egg Breakfast Bread

Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread

Sunday breakfast has alway been a big deal for Tim and I. When we were first dating, we went to breakfast every Sunday morning. We had a favorite place and we had a favorite waitress………..we were Sunday morning regulars………..fast forward three years, we are now an old married couple and we tend to stay home more.

But, Sunday breakfast is still a big deal. We have the usual bacon and eggs, or french toast, or pancakes. But, sometimes we try something new and today was a ‘try something new  day’!

I suppose, you could consider this a pizza, but I prefer to call it a Breakfast Bread. Eggs, bacon, and cheese fancied up with cherry tomatoes,basil, and spiced up with just a touch of pepper flakes!

Bacon Egg Breakfast Bread

 

Yeast dough is scary for a lot of you……….don’t be afraid!!!! It is really easy. The dough takes just a few minutes to put together, it has a short knead time (I use my Kitchen-aide mixer, it takes all the work out of it). The rise time gives you time to prep the other ingredients. If you are really afraid of the dough, you can use a pre-made, but give the dough a try you will not be sorry.

Tim and I really enjoyed this Bacon Egg Breakfast Bread……..it will join the list of our  Sunday favorites!

Bacon and Egg Breakfast Bread Collage

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Bacon and Egg Breakfst Bread

Bacon Egg Breakfast Bread

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1¼ teaspoons dry yeast
  • 1 teaspoon sugar
  • ⅔ cup warm water
  • 1½ cups flour+, plus extra, for dusting
  • 1 teaspoon table salt
  • ½ tablespoon olive oil, plus extra, for drizzling
  • 4 eggs
  • 8 slices applewood smoked bacon, cooked and crumbled
  • 4 ounces cherry tomatoes
  • 1 cup grated swiss
  • 1/4 teaspoon dried re pepper flakes
  • 2 tablespoons basil leaves, chopped

Instructions

  1. Preheat oven to 425°F.
  2. Place the yeast, sugar and water in a large bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour, salt into yeast mixture, add oil and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough back in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
  3. Roll the dough out on a lightly floured surface to make a 10 inch circle. Transfer to a deep-sided 10 inch cast iron skillet ( you can also use any deep baking dish) lined with parchment paper and push dough up sides.
  4. Crack the eggs onto the dough and top with the bacon and tomatoes. Sprinkle with the cheese, red pepper flakes flakes and basil. Drizzle with olive oil and bake for 15-20 minutes or until golden. Serves 4-6.

Notes

You may want to broil for just a few minutes to achieve a really golden top.

Keywords: yeast, tomato, eggs, bacon, breakfast, swiss cheese

 

Tuna Salad Nicoise

Tuna Salad Nicoise

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.

Tuna Salad Nicoise 1

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 Collage

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Tuna Salad Nicoise

Tuna Salad Nicoise

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

Ingredients

  • 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

Instructions

  1. Mix herbs with coconut oil and rub on tuna, season with salt and pepper to taste.
  2. 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.
  3. 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.
  4. Cook asparagus until crisp-tender, about 4 minutes. Place in an ice bath to stop the cooking process.
  5. 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

 

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Tuna Salad Nicoise

Lemon Mustard Vinaigrette

  • Author: Marty Boyd

Ingredients

  • 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

Instructions

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