Thursday, August 23, 2012

Enchilada Style Stuffed Peppers

Since changing my way of eating I've been craving Mexican food.
Mexican and Italian.....*sigh*

Being gluten free and corn free and dairy free
has pretty much taken my favs out of the picture.
But these stuffed peppers have given me
a little bit of what I miss.

Enchilada Style Stuffed Peppers
4 bell peppers (any color - I prefer yellow or red, but he hubs likes green)
1 lb grass fed ground beef
1/2 medium onion - diced
1 roma tomato diced
1 - 15oz can organic black beans, drained & rinsed
1 - 4 oz can diced green chilies (don't drain)
1/4 cup chopped fresh cilantro
1 - 28oz can enchilada sauce

Cut peppers in half, stem to tip and remove seeds. Brown ground beef together with onions. With grass fed ground beef I never have to drain any fat. (pretty cool) Microwave the peppers for 3 minutes to soften. You can skip that part if you prefer your peppers more crisp. Mix remaining ingredients, except for the enchilada sauce in a bowl. Pour enchilada sauce into a 9" x 13" baking pan. I line mine with aluminum foil to make clean up easier. Place peppers in the pan and divide the meat filling equally into the peppers. Cover the pan with foil and bake at 375 for 30 minutes. Remove foil and bake another 5 minutes. Spoon some of the enchilada sauce over the peppers. YUM

I serve this with guacamole and I add cheese to the tops of the ones my hubby is going to eat.....lucky duck :)

Wednesday, August 22, 2012

Roasted Red Pepper Hummus

If you would have told me a year ago that my favorite snack
would be raw cauliflower and roasted red pepper hummus
I would have doubled over laughing!

Guess what?
I love this stuff!!!
Give it a whirl....
you might just love it too!
Of course you can eat it with flat bread or pita chips,
but I'm watching my carbs and the crunch of the 
raw cauliflower satisfies my need for crunchy goodness :)

Roasted Red Pepper Hummus

1 - 15oz can Organic Garbanzo beans - drained
1 tsp sea salt
1/3 cup tahini
1/4 cup fresh lemon juice
2 cloves shallots or garlic
1/3 jar roasted red bell peppers (about 1 whole roasted pepper)

Place all ingredients into your food processor and blend until smooth.

Refrigerate any leftovers.
I like to keep this in the fridge to snack on during the week.
Hope you like it as much as I do!