Super Stuffed Tortillas

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Again, I’m drowning in bell peppers (and zucchini, still, and now corn too!), so I went after this delicious sounding dish from my Simply in Season cookbook. The original version was meatless, but I felt like having some tasty meat tonight, so cue the ground beef. I have to say, it turns out better than I even expected. And Desi, our 2 year old, ate a ton of it. Huge win-win in my book.

(Adapted from Simply in Season)
Serves 6-8

4 tsp oil, divided
1 large clove garlic, minced
1 small onion, chopped
1 green pepper, chopped
2 c corn, cut fresh from uncooked cob
1 medium zucchini, quartered, then sliced
1 Tb ground cumin
1 c canneloni beans (original recipe calls for black beans, but we had these on hand already)
1 c chicken broth
1 lb ground beef
2 tsp Southwest Seasoning (or taco seasoning)
6 Tb salsa
6-8 flour tortillas
1/2 c cheddar cheese, shredded

1. In a deep skillet, saute garlic in 2 tsp oil for about a minute. Add onion and pepper and saute until tender-crisp.

2. Add corn, zucchini, and cumin and continue to saute until all vegetables are tender.

3. Meanwhile, brown ground beef in a separate skillet. When just a little pink is still showing, sprinkle on southwest or taco seasoning. Continue cooking.

4. Add beef to skillet with veggies. Add beans, chicken broth, and salsa. Cook until there is no excess moisture. Turn off heat.

5. Wash out the skillet you used for the beef and heat a small amount of oil, then add a single tortilla. In the middle of the tortilla sprinkle cheese. Let it melt a little, then scoop about 1/2 cup of the vegetable/meat mixture and continue cooking. When the sides of the tortilla start rising a bit and the tortilla is crispy, fold it up and plate. Continue cooking individual tortillas this way.

6. Serve with sour cream.

Nutrition:
Weight Watchers Points: 9 (10 with sour cream)

Filling mixture of veggies & meat

Filling mixture of veggies & meat

Tortilla cooking in skillet

Tortilla cooking in skillet

Stuffed Bell Peppers

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Stillman’s CSA strikes again… an abundance of green peppers all in the last few weeks. I love stuffed peppers and this recipe that I found on Pinterest sounded like a winner. It ended up being pretty delicious and resulted in a nice variety of leftovers. More on that after the recipe.

(Adapted from Kalynskitchen.com)
Serves 4 + Small leftovers

2 large green bell peppers
1 c uncooked brown rice
1 c onion, diced
3 tsp olive oil
1 link bratwurst
1/2 tsp dried oregano
1/2 c grated Parmesan
1/4 c shredded mozzarella

1. Cook rice according to directions on package, or make in a rice cooker.

2. Preheat oven to 375. Prepare a square baking dish by spraying with cooking spray.

3. Slice the tops off of the peppers and remove the stems. Dice the remaining flesh from the pepper top.

4. Slice peppers longways so you have 4 halves total. Lay the peppers down, cut side up, and notice if one side seems to be higher than the other. Where you see this, slice off about a half inch thick section and dice that as you did with the pepper top. You should end up with about a half cup of diced pepper. (If not, don’t stress… you want your peppers to be like little bowls, so don’t trim too much!)

5. Place peppers in the baking dish, fitting them so they move as little as possible.

6. Heat 2 tsp of the oil in a large skillet. Add the diced onion and pepper and cook about 3 minutes until somewhat softened. Remove to a bowl.

7. In skillet, add remaining 1 tsp of oil. Squeeze bratwurst out of its casing and cook until browned, breaking it up into small pieces throughout the cooking.

8. Add onion/pepper mixture back into skillet. Add oregano. Salt and pepper to taste.

9. Add the cooked rice and Parmesan cheese and cook long enough to warm, about 2 minutes.

10. Spoon the mixture into the hollowed out peppers. Fill them as much as you can until the filling starts falling out. Sprinkle with mozzarella cheese, then bake for about 20 minutes, until peppers can be punctured with fork fairly easily, but still have a little resistance.

11. If you had any leftover filling, place in small ramekins and top with mozzarella as well. Bake alongside the stuffed peppers for variety in your leftovers.

Nutrition:
Weight Watchers Points: 6

3 of the 4 stuffed peppers nestled in the baking dish

3 of the 4 stuffed peppers nestled in the baking dish

Bonus filling in ramekins!

Bonus filling in ramekins!