Our weekly produce box has been so good for rounding out our meals – veggies galore! I decided to make stuffed peppers last week, something I have not made in ages. As almost always, I winged it.
I’m an absolute sucker for any sort of Tex-Mex flavoring, so I went with a pre-mixed Mexican spice for flavoring this time.
I arranged my 2 halved peppers in a casserole dish and began filling, hoping I had just the right amount of rice mixture. Somehow, my eyeballing skills haven’t failed me yet!
Just before I took them out of the oven, each pepper received a delicate sprinkling of cheese. Delicious reheated as a weekday work lunch, too, I might add.
1. Combine: ½ cup cooked white rice, ½ cup cooked mixed rice, 1 cup chopped kale, ½ chopped tomato, 1-2 tablespoons lime juice, salt & pepper, Mexican seasoning.