A little heat and color makes these southwestern stuffed peppers oh so good! I purchased these beautiful peppers from our local grocery store that is known for its awesome produce, Dierbergs. And, of course, I doubled the recipe because we like left overs in this house. However, they did not last long.
- 6 Peppers of any color (best with four lobes, check bottom)
- 1 pound of lean Ground Beef
- 1 small Onion, diced
- 2 cloves of Garlic, minced
- 2 tablespoons of Taco Seasoning
- 2/3 cup of Salsa
- 2 cups of cooked Rice
- 1 cup of Black Beans, drained and rinsed
- 1 cup of Corn (fresh, canned or frozen)
- 1-1/2 cups of shredded or grated Colby and Monterey Jack Cheese
- Rinse peppers in cold water. Cut each pepper in half lengthwise, through the stem, removing all seeds.
- Preheat oven to 350 degrees.
- Brown the ground beef in a large frying pan, breaking up the meat. Add onion and garlic, sauté for 2-3 minutes. Add taco seasoning, salsa, rice, black beans, and corn. Cook and stir all together for 5 minutes.
- Fill each pepper half with stuffing. Place in large corning ware and cover.
- Bake in the oven for 40 minutes. Sprinkle the cheese evenly over all the pepper halves. Bake 5 minutes, or until cheese is melted.
Enjoy these hardy peppers with a light salad or as a meal.
Zucchini is one of my favorite vegetables especially in the summer. I grew up eating zucchini all the time, but I have never eaten them stuffed.
On this particular night, we had one of those great meals…marinated, grilled flank steaks, pasta salami salad, and stuffed zucchini on the grill or zucchini boats. It was our first time making them. I must admit they were so easy. Plus, we love it when the majority of our meal can be grilled.
Last year I could have used this recipe, because I had an abundance of zucchini from the garden. However, this year the moles took over and decided they liked my zucchini 😦 I had to buy this batch from our local grocery store, Dierbergs, but they always have wonderful produce.
Stuffed Zucchini on the Grill
- 4 medium Zucchini
- 1/2 cup chopped Bacon (we prefer real bacon as opposed to bits)
- 1/4 cup chopped Black Olives
- 1/2 cup diced Green Chiles
- 1/2 cup minced Red Onion
- 1/2 cup chopped Tomatoes
- 1/2 cup of Shredded Cheddar Cheese
- Salt and Pepper to taste
- Tablespoon of fresh Basil from the garden
- Cut the zucchini in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop the pulp.
- In a bowl, mix the zucchini pulp, bacon, black olives, green chiles, onions, tomatoes, and cheddar cheese. Season with fresh basil and salt and pepper.
- Stuff the zucchini halves with the mixture. Seal each half with aluminum foil.
- Prepare the grill. Place packets on the grill over indirect heat. Cook approximately 15-20 minutes or until tender.
With stuffed zucchini, you can get creative with the mixture but I don’t think we will deviate from this recipe. It was so delicious – stuffed zucchini or zucchini boats whatever you prefer to call them!
This mexican casserole was a huge success! It’s hard to believe it is light and only 6 points for those watching their weight watcher points. Plus my kids absolutely loved it!
What you will need…
- 1 lb extra lean ground beef (drained)
- 1/2 cup onion (chopped)
- 1/4 cup canned jalapeno slices, chopped or green chilies
- 2 cups fresh tomatoes, chopped
- 1 (15 ounce) can kernel corn (drained)
- 1 (15 ounce) can black beans (rinsed/drained) – Ortega
- 1 (1/14 ounce) package taco seasoning mix – Old El Paso
- 8 corn tortilla’s – Mission
- 3/4 cup non fat or light sour cream
- 1/3 bunch of cilantro, chopped to taste (less or more)
Brown ground beef and chopped onions in large skillet; brown 10-12 minutes or until cooked, stirring constantly. Drain well to remove fat.
Add corn, black beans, tomatoes, chilie’s or jalapeno’s and taco seasoning; mix well. Reduce heat; simmer 5 minutes.
Meanwhile spray a 12 x 8 inch (2 quart) baking dish with non stick cooking spray. Cut each tortilla in half, place 8 halves in bottom of sprayed baking dish, overlapping slightly.
Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil and freeze for later or cook as directed below).
Heat oven to 350 degrees F. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro. Serve with fresh lettuce, tomatoes, salsa, black olives, etc…
This recipe is super easy, but it does take a little time in the kitchen. I made this casserole on my own with out my little helpers. It was a “solo cooking day” where I put on my tunes, enjoy a nice glass of wine, and cook dinner for the family.
Do you have any great Weight Watcher recipes like this one? This one is delicious!