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Homerun dinner for many reasons! 1. Easy, 2. Made a double batch and froze half for another day, 3. Vegan and dairy free options available (just use tempeh or add more black beans), 4. Used the leftover rice for the night before, 5. YUM! 6. No stove needed and easy to clean up.
4 large bell peppers
8 oz of tempeh or 1 pound of ground beef, chicken or turkey
1 tablespoon avocado oil
1 large garlic clove, minced
1 small red or white onion, diced (number 2 cone)
1 15oz can black beans, drained and rinsed
1 (14.5oz ) can diced tomatoes (or fresh if you'd like)
½ cup corn and 1 carrot, shredded (cone 1) (optional, but I like it)
¼ cup cilantro, chopped
2 tablespoon taco seasoning (I like Kinder’s at Costco)
1 cup cooked brown/white rice or quinoa (if already have on-hand from another meal) (directions for cooking rice)
¾ cup shredded Mexican or cheddar cheese (I like cotija also to add for a saltier flavor)
Optional garnish: jalapeno slices guacamole, cilantro green onions or more cheese!
Pre-heat skillet to medium (350) then add the garlic and onions and cook for a few minutes. Next add the beef, chicken or turkey and cook until no longer pink. Then add tempeh (if vegetarian), black beans, tomatoes, and taco seasoning.
Stir to combine and turn the heat off. Add rice and 1/2 cup of the cheese to the mixture.
Stuff the mixture into the pepper halves and top with remaining cheese.
Preheat the oven to 375 degrees. Use an oval baking dish and add the pepper halves. Bake for 20 minutes until cheese is melted.
OR (my favorite way)
Use Electric Oil Cored Skillet to maintain nutrition and cook at a lower heat.
Add peppers, cover and set at 300 degrees. When the valve clicks, turn to low (200) for an additional 10 minutes.
Garnish with guacamole and cilantro and more cheese if desired.
FYI- if dairy free: Use nutritional yeast in the mixture.
EXTRA- if it is dairy free, make the optional Chipotle Cashew Dressing (my favorite addition to anything if I don't want cheese.
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