In October I was lucky enough to join the Recipe Redux group and I posted my first recipe with them: Black Pepper Shrimp. I skipped out on November since my hematology rotation was pretty busy and I was studying for Step 3, but now I’m back with December’s recipe!
First, a little about Recipe Redux.
As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
And the theme for this month:
We were supposed to pick a recipe from a certain page of one of our cookbooks, and recreate that recipe.
Well, I just got this fun crockpot cookbook recipe tin from my in-laws, and thought I would give one of those recipes a try!
This little tin is so cute, and has tons of great crockpot recipes- which I think will come in handy this winter!
The recipe I chose was Black Bean Stuffed Peppers.
This recipe is actually fairly healthy already, but I wanted to do my own thing. Many stuffed pepper recipes call for rice, and although I love rice, it’s not always the highest in nutritional value. This recipe used black beans for the main stuffing ingredient which I love- they are packed full of fiber and other great nutrients. I wanted to add some protein, so I took out some organic ground beef I had in my freezer. I also wanted to add a few more veggies, so I used a frozen organic veggie mix of carrots, peas, edamame, corn, and green beans.
They turned out great!
Surprisingly, I’ve never made stuffed peppers. I know they are such a staple meal, and most people have made them many times, but I’ve just never thought to make them! Now that I know how simple and yummy they are, I’m sure I will make them again and again.
Black Bean, Beef, and Mixed Veggie Stuffed Peppers
- 1 Onion, finely chopped
- 1 TBS cumin
- 1 TBS chili powder
- 1/2 TBS oregano
- I can black beans, rinsed.
- 2 cups frozen veggies of your choice (I used a mix of carrots, peas, edamame, corn, and green beans).
- 1 lb ground beef (or ground turkey, or tofu)
- Salt and pepper to taste
- 6 large peppers
- 1 jar of salsa
- Shredded cheese- your choice
**Optional toppings include greek yogurt in place of sour cream, avocado, chives.
Pour about a tablespoon olive oil into a large pan over medium heat. When oil is heated, add chopped onions. Salt your onions and sauté until they begin to soften, about 5 minutes. Next, add in frozen veggies and can of black beans. You can either put them in frozen or run them under water to soften them, or you can use fresh veggies.
Next, add in your ground beef and cook until it is just barely pink and is broken up evenly. Add your cumin, chili powder, oregano, and salt and pepper. Mix thoroughly with meat, vegetables and onions. Set mixture aside to cool.
Cut the tops off of your peppers and scoop out the inside seeds as well. If your peppers are having trouble standing up on their own, you can cut off the bottom to make it a flat surface. Scoop your mixture into each pepper until it is well filled. Set your peppers in your crockpot, or in a large baking dish.
***You can do this in the oven or in your crockpot. Cook them in the crockpot on high for 3-4 hours, or in the oven at 350F for 1h 30 min.
Cover your peppers with salsa- you will use just about the whole jar. Finally, sprinkle cheese on top of each pepper. Place in the oven or in your crockpot.
I actually froze 2 of these, since we made 6. I think they will be great reheated!!
Do you make stuffed peppers?
What do you stuff them with?
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