Wednesday, December 11, 2013

stuffed peppers

We wanted a grain/pseudo grain free stuffed pepper. We sauteed onions, mushrooms, garlic,peppers, and the last of our tomatoes from the summer in broth and a Mexican seasoning mix (see below). We added black beans and black olives. This mixture was stuffed into the red bell pepper, topped with Daiya cheddar cheese. We baked it for 30 minutes at 350.
For the hubby, we sauteed a chicken sausage link, onions, garlic, peppers, and a jalapeno pepper. We added black beans and topped his with white extra sharp cheddar cheese.

The Mexican seasoning mix we use is made in bulk, using as much as you like by taste. We use 1 tablespoon per person.

6 tablespoons of chili powder
5 tablespoons paprika
5 tablespoons ground cumin
3 tablespoons onion powder
3 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne pepper

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