Tuesday, September 30, 2014

Mexican Un- Stuffed Peppers!

Lydia's garden produced bountiful supply of peppers this year. 
Green bell peppers, red bell peppers, and jalapeno peppers.
We've been using these in our cooking over the last couple months.
Still we have an abundance of peppers in our downstairs refrigerator.
I turned to the Pinterest to begin a search for recipes with a
 plentiful amount of peppers.
My discovery:
 Mexican Un-stuffed Peppers
Lots of peppers.
Quick and Easy.
Ingredients on hand.
Adapted to fit our taste buds.
  • Fry 1 pound of grass-fed beef with Taco seasonings, salt, and pepper added.
  • Cut up plenty of peppers 4-5 large bell peppers(red, yellow, green) plus 3 jalapenos . Place in a bowl.
  • Add 1 red onion diced
  • Mix in two cups of Chunky salsa   
  • Gently mix in two or so cups of cooked brown rice.
  • All the meat. Mix
  • Place everything in a 9x13 sprayed or oiled pan.  I used a Pampered Chef stoneware pan.
  • Bake at 350 for about 30 minutes.
  • Sprinkle 1/2 Cup of shredded cheddar or montery jack cheese on top. Bake 5 more minutes.
This serves about 6-8.  Depends on how hungry folks are!

This is fairly low carb.  
There are 44.8 grams of carbs in one cup of cooked rice.
 Because I used two, our total is 89.6 grams for the rice.
If 6 people eat ALL of this dish, each would consume about 14.93333 grams.
But if 8 people eat ALL of this dish, each would consume only 11.2 grams of carbs.
There is still small amounts of carbs in onions, peppers, and salsa --but not much.
I served this meal to only five people(about 18 carbs per person!!) today with a big green salad.
 (They ate the WHOLE dish!)
The verdict: Delicious. Filling. 
We will make it again!

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