Tag Archives: tacos

Recipe: Mel’s Stuffed Peppers with Avocado Sauce

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Stuffed Pepper Ingredients:

  • 2 Tbsp. olive oil
  • 1 pound ground chicken (or turkey)
  • 1 tsp. sriracha sauce
  • 1 tsp. Worcestershire sauce
  • 2 tsp. ground cumin
  • 1 tsp. ground sage
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1/2 c. chopped onion
  • 1/2 c. chopped red and green bell pepper
  • 2 c. stemmed and chopped kale leaves
  • 1 c. vegetable broth
  • 1/2 c. uncooked red quinoa
  • 6 whole bell peppers
  • parmesan rind and freshly grated cheese (optional)
  • fresh cilantro leaves (optional topping)

Stuffed Peppers Instructions:

Heat olive oil in large skillet over medium high heat. Sauté onions and peppers with salt and pepper until almost translucent. Add garlic and cook for one more minute. Add ground chicken and cook for another 5 minutes, stirring constantly. Don’t worry about getting it fully cooked yet–it will keep cooking through to the end. Stir in sriracha, Worcestershire, and spices.

Add water, quinoa, and kale, and bring to a boil. Reduce to simmer, cover, and cook for 10-15 minutes (see quinoa package cooking instructions for time length; if you have parmesan rinds available, add them during this step).

Meanwhile, preheat oven to 425ºF and prep whole bell peppers by carefully cutting off (and reserving) pepper tops. Remove seeds and pith. You may need to remove a small portion of the bottom of the pepper so it stands upright, being careful not to cut through into the shell of the pepper.

Stir stuffing till mixed evenly. Oil a medium size casserole dish and line with about 1-2 cups of the stuffing. Stuff peppers and place in stuffing bed in the casserole dish.  Place pepper tops back in casserole dish as well. If there’s any remaining stuffing, add it to the casserole dish around the peppers to help them stand up. Drizzle with olive oil. Bake uncovered 15-20 minutes, until golden brown on top. Meanwhile, prepare Avocado Sauce (below).

For serving, remove parmesan rinds, drizzle with Avocado Sauce, and top with freshly chopped cilantro leaves and freshly grated parmesan, if desired.

Avocado Sauce Ingredients:

  • 4 cloves fresh garlic, roughly chopped
  • 1 ripe avocado, pitted, peeled and roughly chopped
  • 2 Tbsp. tomato paste
  • pinch of sugar
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • juice of 1 lime
  • 1/4 c. olive oil
  • 1/4 c. water (or more to desired consistency)

Avocado Sauce Instructions:

Add all ingredients except olive oil and water into food processor (or high power blender) and blend till smooth. Slowly drizzle olive oil in till emulsified, then slowly pour water in until sauce reaches desired viscocity.

Note: This dish is great to make the night before and reheats very well. On the second day (if there is any leftover stuffing), use as taco filling and top with chopped fresh tomatoes, sour cream, avocado sauce and fresh chopped cilantro.

Journey Journal: Days 96-97

Day 96: Saturday, April 6, 2013

Slept in. Breakfast of Ezekiel 4:9 Golden Flax cereal with raspberries, banana slices, and almond milk, and a French Press of coffee. Went to Goga for 20 minutes of workout and 15 minutes of sauna time. Brought a book to read in the sauna (Reckless Abandon by David Sitton, an autobiography of a missionary to PNG). After that, I came home, filled my water bottle, grabbed a granola bar, and went on a 5 mile walk in the neighborhoods surrounding ours. I am so thankful for this sunshine and the new blooms of springtime! After a hot shower, I met Bryan downtown, since he was there studying for his Microbiology test all day. I grabbed some red pepper strips and a mandarin orange on my way out the door and enjoyed them with a Grilled Chicken Caesar Salad from Port City Java. He studied for a bit more, then we checked out the new Anthropology store downtown (very cool, by the way!) before heading to dinner at 21 East. Bryan got a burger with root beer caramelized onions and a side of fries; I wasn’t super hungry (since the salad wasn’t that long ago), so I just got a single cajun crawfish taco (which was delicious! I might just have to get the 3 for $10 next time). It was a relaxing evening! I love date night!

Day 97: Sunday, April 7, 2013

Church this morning. Then 2nd grade Journey Group, where we talked about God being “Unchanging.” Had my cousin, his girlfriend, and another friend over for a lunch of tacos and taco salad (beef with cumin and garlic; and shrimp with curry powder, red pepper flakes, and garlic; plus loads of fresh veggies). Shared a French Press of Columbian coffee with our guests. While Bryan and the gang continued to study, I went for another 5 mile walk…this time with book in hand. I read and walked and enjoyed the fresh air! Bryan grilled burgers for dinner, and I had a side of carrot sticks. Made some lemon corn muffins with a lemon glaze for dessert, which got gobbled up very quickly! (Recipe here; I used about a cup of powdered sugar instead of 1/3 c. white sugar in the glaze, and I used Jiffy cornbread mix instead of the suggested brand.) Will have to remember that! Watched some clips on Food Network, while sipping a vanilla almond iced coffee (leftovers from this afternoon’s brew). Time for a hot, Epsom salt bath before getting ready for bed and grabbing my book one more time for the weekend.