Mexican Stuffed Peppers
It’s what we had for dinner a few nights ago. This is an EASY recipe and is carb/grain-free!!!! Nothing but protein and veggies! (and some cheese…) It does a great job filling up hungry tummies, in a healthy way, and they don’t even know it! 🙂
6 – colored bell peppers (washed, cut in half and cleaned of seeds and stem)
2 – 15 oz cans organic black beans (drained and rinsed)
1 – 15 oz can organic diced tomatoes (undrained)
3 cups – cooked Quinoa
1 – onion (chopped)
2 – cloves garlic (minced)
2 cups – chopped fresh cilantro
3 tbsp – cumin
3 tbsp – chili powder
salt and pepper to taste
1 lb – natural and organic pork sausage
2 tbsp – Coconut oil
2 cups – shredded raw cheese
1 – small can of sliced black olives (drained)
Preheat oven to 350.
Grease a large rectangle casserole pan. Place your peppers in the pan, open side facing up. Brown the sausage in a large frying pan and when completely cooked, remove from pan. Save the grease in the pan and add chopped onion and minced garlic. Saute until tender. Then add coconut oil to the pan. When melted add cooked quinoa. Stir and add cilantro and spices. Once throughly hot, add tomatoes and black beans. Stir all ingredients together and remove from heat when completely warmed. Now you can begin filling your peppers with the stuffing. Use a large spoon to fill each pepper and use the rest in the pan to fill in the spaces in the pan. Cover and bake for 45 mins. After 45 minutes, remove the cover and add cheese. Top with black olives and put back in the oven for 15 more mins. Once cheese is totally melted and bubbly, remove. Let sit for 10 mins to cool a little… then dig in!
For more great recipes, grab this amazing cookbook, “This Is How We Eat.” by Anna Wight. (who just so happens to be my amazing sister. :))
You can get the hard copy or PDF file HERE!
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