Growing up is hard. It sometimes feels like the growing pains are just never going to end. My best friend says that its absolutely shocking how much I relate my feelings or try to convey what I am going through to food without even thinking about it. Food/cooking/eating is something I use as an outlet and feeding people is something that makes me immensely happy...can you see where this blog came from?
I know I haven't been the best blogger but.. I hope those that do read my blog get to learn a few tips here and there, and get as excited about food (and eating) as I do.
Never give up a second chance, especially if its for a second bite.
Super Stuffed Peppers:
2 peppers (any color)
1 tablespoon olive oil
2 cups (frozen) corn kernels
1/2 can of black beans
1/3 white onion (diced)
1 clove garlic (minced)
1 cup rice (or 1/2 rice packet)
1/4 cup grated or shredded pepper jack cheese (you can use more don't worry!)
1/2 tablespoon cayenne pepper
2 tablespoons taco seasoning
4 tablespoons taco sauce (extra won't hurt)
salt to taste (I rarely add salt to my food)
1 baking sheet
I think the best part about this dish is that its a simple, filling and mostly a one pot wonder.
Preheat your oven to 350 F. I would recommend to first prep all of your ingredients so you don't have too many things to do at once.
Dice up your onions and mince your garlic; open up your can of beans and give it a good rinse before setting them aside until their turn comes.I used frozen corn kernels,
so at this time I just took them out of the freezer and give them some time to defrost.
In a medium frying pan, throw in your olive oil and once its heating up, the onions. Once the onions have started to lose their color, then the garlic. This is a little trick I have learned because the first thing to usually overcook/burn is the garlic,and lets be real - who likes burnt garlic? So this way, the onions have cooked a little bit (probably halfway) and then the garlic get its turn to
join the party. You're aiming to keep your heat on the pan on the lower end of medium.
While those are sweating it out in your pan, prep your pepper. Cut the top part off by laying your pepper on a side, just trim off the lid of the pepper - giving you enough room to reach in and pull out the core and seeds. Tap the pepper against the side of your sink and justlet the seeds that are having trouble saying goodbye to the pepper fall out as well. Set them aside until you're ready to fill them up!
Back to your onions. They should be translucent by now and your garlic just reaching golden. Throw in that half can of beans you that you rinsed and kept aside. They are patiently waiting their time to shine, and it is now. After the beans, throw in the corn. They should be defrosted by now, and if they aren't the heat of the pan should make them move a little quicker.
I used a quinoa and rice packet because that is what I had handy. I popped it into the microwave for 90 seconds (as per the instructions)
and then just added about half the packet to the mixture of what was partying in our frying pan.
If you are making your own rice then boil your water (2:1 ratio always), and once the water is boiling add in your rice. In about 6 minutes, you'll see it start to fluff up... keep an eye on it!
Rice can easily stick to the bottom of a pot if forgotten (quite needy aren't they?)
Give everything a chance to meet each other! Give all your ingredients a good toss, and throw in your seasoning including your sauce. I made a note about extra sauce because its what helps the pepper soften from inside out; that juice that the pepper lets out, mixed with the flavors you created.
You're making magic.
Your oven is preheated. Your stuffing is ready. Your peppers are almost ready. Are you ready? Lay down a piece of foil on your baking sheet, grab one of the peppers that you cored earlier and start stuffing. Be generous! You'll be surprised how much you fit in there.
Top it off with that delicious pepper jack cheese and throw those bad boys on top of the foil and into the oven.
Keep an eye out! You don't want to burn your cheese. In about 10 minutes, give it a quick look. It should take between 15-25 minutes to get the cheese
melted and browned and the peppers softened.
and now... enjoy that stuffed pepper party.
I know I haven't been the best blogger but.. I hope those that do read my blog get to learn a few tips here and there, and get as excited about food (and eating) as I do.
Never give up a second chance, especially if its for a second bite.
Super Stuffed Peppers:
2 peppers (any color)
1 tablespoon olive oil
2 cups (frozen) corn kernels
1/2 can of black beans
1/3 white onion (diced)
1 clove garlic (minced)
1 cup rice (or 1/2 rice packet)
1/4 cup grated or shredded pepper jack cheese (you can use more don't worry!)
1/2 tablespoon cayenne pepper
2 tablespoons taco seasoning
4 tablespoons taco sauce (extra won't hurt)
salt to taste (I rarely add salt to my food)
1 baking sheet
I think the best part about this dish is that its a simple, filling and mostly a one pot wonder.
Preheat your oven to 350 F. I would recommend to first prep all of your ingredients so you don't have too many things to do at once.
Dice up your onions and mince your garlic; open up your can of beans and give it a good rinse before setting them aside until their turn comes.I used frozen corn kernels,
so at this time I just took them out of the freezer and give them some time to defrost.
In a medium frying pan, throw in your olive oil and once its heating up, the onions. Once the onions have started to lose their color, then the garlic. This is a little trick I have learned because the first thing to usually overcook/burn is the garlic,and lets be real - who likes burnt garlic? So this way, the onions have cooked a little bit (probably halfway) and then the garlic get its turn to
join the party. You're aiming to keep your heat on the pan on the lower end of medium.
While those are sweating it out in your pan, prep your pepper. Cut the top part off by laying your pepper on a side, just trim off the lid of the pepper - giving you enough room to reach in and pull out the core and seeds. Tap the pepper against the side of your sink and justlet the seeds that are having trouble saying goodbye to the pepper fall out as well. Set them aside until you're ready to fill them up!
I used a quinoa and rice packet because that is what I had handy. I popped it into the microwave for 90 seconds (as per the instructions)
and then just added about half the packet to the mixture of what was partying in our frying pan.
If you are making your own rice then boil your water (2:1 ratio always), and once the water is boiling add in your rice. In about 6 minutes, you'll see it start to fluff up... keep an eye on it!
Rice can easily stick to the bottom of a pot if forgotten (quite needy aren't they?)
Give everything a chance to meet each other! Give all your ingredients a good toss, and throw in your seasoning including your sauce. I made a note about extra sauce because its what helps the pepper soften from inside out; that juice that the pepper lets out, mixed with the flavors you created.
You're making magic.
Your oven is preheated. Your stuffing is ready. Your peppers are almost ready. Are you ready? Lay down a piece of foil on your baking sheet, grab one of the peppers that you cored earlier and start stuffing. Be generous! You'll be surprised how much you fit in there.
Top it off with that delicious pepper jack cheese and throw those bad boys on top of the foil and into the oven.
| as stuffed as can be! |
melted and browned and the peppers softened.
and now... enjoy that stuffed pepper party.
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