Southwestern Stuffed Peppers

I love bell peppers.
I love them in all colors, shapes and sizes.
(I also love the shadows in this picture which is why I super sized it.)

Peppers are so versatile and can turn a boring plate into a colorful creation. They can also serve as the main dish. I am a true sucker for any kind of stuffed pepper but rarely find recipes that I enjoy. I recently tried a recipe from Real Simple magazine that after a tiny bit of tweaking (replaced rice with quinoa and added more spices) I consider it a keeper. I think this dish makes an impressive presentation but don't be afraid to cut it open and let the goodness escape. Do not try to keep it all in tact while eating.

Southwestern Stuffed Peppers from Real Simple February 2012
(tweaked by SP)
3/4 cup cooked quinoa
1 tbsp olive oil
1/2 onion, chopped
1/2 pound ground beef
1 cup frozen corn
1 4.5 can chopped green chilies
1 tsp ground cumin
1/2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp salt
1 cup cheese (your choice)
3 large bell peppers, halved lenghwise, ribs and seeds removed

Heat oven to 375 degrees. Heat oil in large skillet over medium high heat and cook ground beef for a couple minutes. Add onion and cook until beef is no longer pink. Stir in corn, chilies, and spices. Remove from heat and add quinoa and 3/4 cup cheese. Stuff the beef mixture into the peppers and lay cut side up in a baking dish. Add 1/2 cup of water to the baking dish and cover tightly with foil. Bake for 30 minutes, remove foil, top with remaining cheese and bake until browned. Top with sour cream (or greek yogurt), salsa and avocado.

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Mushroom Stuffed Poblano Peppers

I am always giddy when a stuffed/wrapped pepper makes an appearance at a cookout. They are so impressive that it has never crossed my simple plate mind to try them myself. In the spirit of stepping out of my comfort zone, I recently tried to conquer the pepper. And it was, for lack of better words... pretty simple.

Peppers of all variety, beware! I have discovered that stuffing and wrapping your pretty little self is prime simple plate material. Readers, stay tuned for more pepper action. I am hooked. 
P.S. I tried these in both the oven and on the grill and they are great.
Serve on top of red qunioa to make a meal.

2 poblano peppers

1 cup sliced whole button or crimini mushrooms

1/2 cup bread crumbs
Handful of fresh parsley or 2 tbsp dried italian seasoning
2 cloves garlic
1 tablespoon olive oil

1/2 cup Queso fresca or feta cheese, crumbled

4-6 strips of prosciutto or bacon

Cut poblanos in half and discard seeds. In a food processor, chop the mushrooms, parsley, and garlic. In a bowl combine mushrooms, breadcrumbs, cheese and 1 tablespoon olive oil. Stuff the peppers and carefully wrap with prosciutto. Cook for about 25 minutes on indirect heat on the grill. If using the oven, cook for 20-25 minutes on 400 degrees then switch to broil for the last 2 minutes.

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Dance: Two years of Simple Plates

A few years ago I decided to celebrate birthdays by stepping out of my comfort zone. Two years ago I started this blog on my birthday. One year ago I moved across country so everything was uncomfortable. And this year I chose Zumba.  Zumba is a fitness class that involves dance moves and the ability to make a normally confident person feel awkward. Zumba is also a fitness class that taught me a couple life lessons:

When you miss a step, improvise until you can catch up.
If you try something that makes you smile and laugh and sweat;  do that something again.

Here are a few favorites from SP year two with promises of more to come:
Best Holiday or Group Recipe: Cauliflower Mac & Cheese

Most searched on Google: Creative Leftovers

Family Favorite: Grilled Pork Chops

My Favorite: Stuffed Peppers

Best Picture: Mango Salsa

Thank you to everyone for all of your support and feedback. Do you have a favorite Simple Plate?

Leave us a comment, share it on Facebook or post to your Pinterest board.

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Stuffed Sweet Potato

Have you ever "waited patiently" for something in your life?

wait (verb) Stay where one is or delay action until a particular time or until something else happens.
patient (adjective) Able to wait without becoming annoyed or anxious.

In some circumstances it can be unhealthy for us to delay action until a particular thing happens. And please raise your hand if while you wait for something or someone you do not become annoyed or anxious. Oh boy! That discussion deserves its own blog post.

Perhaps, it would be healthier for us to "hope" and to "hope patiently".
hope noun-a desire or expectation for a certain thing to happen

So I admit it, I am looking forward to, waiting and hoping for the arrival of spring, warmer temperatures, my garden to produce, and my grass to turn green. However, in no way will I delay any action until then. To do that would be to miss the last little bit of winter with its colorful sunrises, crisp chill in the air, and comforting warm foods.

Stuffed Sweet Potato
(serves 2 as a meal)
2 large sweet potatoes
1 or 2 chicken breast, cooked
1/2 green bell pepper (onions or any other color bell pepper)
15 oz can black beans, rinsed and drained
olive oil
1/4 tsp cumin
sour cream

Preheat oven to 400 degrees. Rinse your sweet potatoes. Use a fork to prick a couple holes around the potato. Place them on a baking sheet and roast for about 40-50 minutes. They are done when you can put a fork in them and their is a sweet syrup dripping from them. While the potatoes are roasting, add olive oil to a small pot on medium heat. Add bell peppers (or onions) and saute for a few minutes. Add black beans and cumin and simmer on low. When potatoes are done roasting, slice them down the middle, add butter, top with black beans, chicken, and sour cream.

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Roasted Mushroom and Pepper Quesadillas

So the following story is a perfect example of how most of my meals are created:
It was late Sunday night and I had already accepted defeat and decided I had no motivation to cook dinner. In walks my cute husband returning from a weekend rafting trip looking awfully hungry and it broke my heart to have to tell him it was cereal night (although he loves cereal). I examined the contents of my fridge and saw the following: corn tortillas, bits and pieces of a yellow, red, and orange bell pepper left over from a weekend veggie tray; bits and pieces of a poblano pepper leftover from stuffed poblanos; one lonely portobello mushroom; and a partial bag of Mexican shredded cheese. And the story ends with roasted mushroom and pepper quesadillas and my cute husband and I living happily ever after. The End.

Makes 3-4 quesadillas
One portobello mushroom
¼ of a red, yellow, and orange bellpepper
¼ poblano pepper
Fajita seasoning
Olive oil
Corn tortillas
Mexican cheese blend shredded

Preheat oven to 350 degrees. Dice mushrooms and peppers, combine with 1 tablespoon olive oil and sprinkle with 1 tsp fajita seasoning. In a casserole dish, cook veggies for about 15-20 minutes until soft but not mushy. Brush olive oil on one side of corn tortillas. Using an indoor grill (sandwich press, quesadilla maker or skillet on the stove top), layer cheese and veggie mix on bottom corn tortilla and top with another corn tortilla. Grill until cheese is melted and tortilla is slightly crunchy. Cut into four and top with sour cream or greek yogurt and your favorite salsa.

 *Warning: If you overload your tortilla the cheese will seep out onto the grill and form a brown crunchy cheesy delicacy that hangs off the edges of the quesadilla that I like to call "heaven". See Exhibit A. Enjoy!

Exhibit A

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