Starting on the 1st Monday of this year, my husband I decided to incorporate a change into our weekly diet – Meatless Mondays! What was boring in the beginning (sauteed veggies and brown rice) has evolved week by week, becoming a time of trial and error!
With our increasing desire to be healthier, I have started following a few Instagram pages that have proved inspirational, especially @mealsfullofcolor. Thanks to her page, I was introduced to a new recipe – Southwestern Stuffed Peppers & decided that this would be a new one to try this week! It came out to be a success!
Here is the recipe with my substitutions for Meatless Monday.
- olive oil
- 1 package of Grounds by Quorn
- 1 cup chopped onions
- 1 heaping tbsp of less sodium taco seasoning by McCormick
- 2 cups of cooked brown rice
- 5 bell peppers, halved and seeds removed
- 1 can of black beans, drained & rinsed
- ½ cup of frozen corn
- 1 15 /16 ounce jar of salsa
- shredded cheddar cheese
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
In a bowl add the taco seasoning, meat (or “meat” lol), chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the mixture into each half of the bell peppers and place back into the baking dish.
Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
For her original recipe, just follow the link above.
These came out so well, and we didn’t even miss the meat. I did have quite a bit of stuffing left over, enough to fill another 10 halves, so guess what’s for dinner! Looks like I have a new staple, go-to recipe for my arsenal!
Looking forward to sharing more Meatless Monday fun next week!