First, I want to say Happy Birthday to my grandmother! She hasn’t been doing well there for a little while after having started Chemotherapy, but I’m happy to report she is starting to do better over these past few weeks. Happy Birthday Grandma. I love you!!
So, our friend Paul’s last night in Dublin is tomorrow night. 😦 We had his going away party stuff over the weekend. One of the girls made some cupcakes.
And I ate one! 🙂
His apartment ended up getting a bit messy, so after the party… Me, Toby, Jenny, and Killian went over to help him clean up. On our way back home, Jenny and I stopped for some ice cream because it was… drum roll… ACTUALLY 70 DEGREES AND SUNNY!!!
We’ll Definitely miss you Paul!!!
We’ve invited Paul over for dinner each night this week, since he won’t be buying groceries (as he’s leaving on Thursday for Switzerland). So we invited him over for dinner each night this week. So – tonight, I made a little bit of Mexican food!! I made some Stuffed Peppers… yum! So that means photo/recipe time for you! 🙂
Originally from Lauren’s Kitchen
- 6 medium bell peppers
- 1 Tbs salt
- 1/2 C cooked Quinoa (or you can use Cous Cous)
- 2 Tbs olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 14oz can black beans, drained and rinsed (I left this out because I don’t like beans. You could also add chicken or ground beef instead)
- 1 cup frozen corn kernels
- 2 green onions, sliced
- 1-2 tablespoons taco/fajita seasoning
- 1 tsp kosher salt, plus more to taste
- 1/4 black pepper, plus more to taste
- 1 14.5 ounce can diced tomatoes
- 3/4 C Mexican blend cheese
- tortilla chips, just a handful and more for serving if desired.
Nutrition (per pepper): 196.5 Calories; 9.2g of Fat; 11.6mg of Cholesterol; 349.3mg Salt; 24.5g of Carbohydrates; 4.6g Fiber, 6.1g protein.
Preheat the oven to 350 F/175 C. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
Heat oil in a 12-inch skillet over medium-high heat. Add onions and garlic, and cook until softened, about 5 minutes. Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
Place peppers in a baking dish. Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. Stir to combine well and give it a taste. Add additional salt, pepper, and taco seasoning to your liking.
Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese.
Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc…)