Good day, good day!
So recently I decided I was going to try being vegetarian. GASP, I know, how could I just give up eating chickens, cows and Mary the little lamb?! It’s very easy actually, for me, my husband is still eating meat which I would never force him to give it up. So far I am on day 6 of this adventure and it is going great. I made a new recipe that turned out super yummy ! STUFFED YELLOW SQUASH AND BELL PEPPERS.
This dish had more of a Mexican appeal and I kinda made it up as I went along. I got both bell pepper and squash because why not! I would defiantly recommend getting more than just two of each because you will have a lot of filling left. If you make it for a family of 4 it will be the perfect amount! I also wanted to get zucchini, but the store had the smallest ones I have ever seen so that’s why I just went with the squash.
What you will need:
- I would say 4 squash zucchini and 2 bell peppers (mix and match how you like to what you like)
- 3/4 Onion
- 1 Tomato
- 1 Bag Frozen Corn
- 1-2 Avocado
- 1/2 Bunch Cilantro
- 1 Can Black Beans ( I like the spicy black beans)
- Salsa (your favorite kind)
- Sour Cream
- 1 Jalapeno
- 1/2 Block Cream Cheese
- Brown Rice
- Chili Powder
I first started off by cooking the rice because that seems to take the longest. I only cooked 1 cup of rice. Then I began to de-gut the squash and bell peppers. After, I pulled out a Pyrex dish and lightly spread the oil around the pan and I also took my cooking brush and lightly spread it on the inside of the vegetables. Then, placed them in the pan and start chopping all the other veggies! I used about 3/4 of a red onion, 1 whole tomato, 1 jalapeno, and about 1/2 bunch of cilantro but don’t add it til the end. I even cut up some extra bell peppers I had in the fridge.
I just cooked the veggies first and added all the seasoning. Season as you go to, I used a lot. AND DON’T FORGET THE GARLIC!
Then, the rice should be done so throw that in the pan with the beans and corn (after they are rinsed and microwave the corn half the amount of time). Give a good stir and add the cream cheese! I think I added about 4 oz, but add what you like!Once the mix is heated then add the cilantro, and start stuffing your peppers and squash! Once they are full I threw it in the oven for about 7 minutes at 400 degrees and then added the cheese on top! Then I threw them back in the oven for another 15 minutes and let the cheese get crispy! ooooo man these were so good!! Then, I topped them with sour cream, salsa, and you won’t believe me, but I was so hungry I forgot my avocado! But next time I won’t forget!
There you go a delicious meatless dinner! I was thinking next time I would use a spanish rice, my problem with box rice the high sodium content it has, but it sure would make this meal that much better. AND DON’T FORGET THE AVOCADO!
Well I hope you all have a great day!
Spread LOVE AND PEACE!
Peace out Girl Scouts.