Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers
Adapted from America's Test Kitchen and Our Best Bites.  OBB Changed it but credited ATK.




And I changed it again....I pulled a food storage, I don't want to go shopping version.  It's good, but not exactly the same.  Plus I have a picky family/

4 very large or 6 medium sweet peppers (red, yellow, or orange, NOT GREEN!)
1 Tbs salt
1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced  (Borrow one from a friend since you forgot you wanted to make this and didn't go shopping)
3 garlic cloves, minced (just use a lot)
1/2 - 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies) (or skip this altogether since your kids won't eat anything even close to spicy)
1 14oz can black beans, drained and rinsed (and skip this if your husband is really picky and won't eat anything with beans in it ever....unless you puree them and he doesn't know-Don't tell him!)
1 cup frozen corn kernels (or a 16 oz can if you are pulling a food storage meal out of this)
2 green onions, sliced (oops, I knew I forgot something!)
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided (or use food storage dehydrated cheddar!  It works in a pinch!)
3-4 Tbs chopped fresh cilantro (see comment about picky husbands)
tortilla chips, just a handful and more for serving if desired. (or use French's Fried Onions, the kind you use at Thanksgiving for green bean casserole, they are less likely to disappear the day before you need them)

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.  Yup. It really works!   I wouldn't make regular rice this way, but since we are baking it again....it's okay.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.  Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Meal Plan

Monday-Stuffed Bell Peppers (OBB)
Tuesday-Stirfry with Sausage and leftover veggies
Wednesday- Grilled Cheese and Tomato soup and salad
Thursday-Big Salads, hard boiled eggs and southwest ingred.
Friday-Baked Potatoes and Salads, Sliced Apples and oranges
Saturday-Spaghetti ala Matt
Sunday Leftovers or Pizza

Monday-Hot dogs, coleslaw, corn, fruit slices
Tuesday-Pasta Salad, (OBB)
Wenesday-Big Salads, Cornbread
Thursday- Brocolli Quiche (Recipe Mission)
Friday-Lazagna
Saturday- Zuchinni Fries with Pizza sauce (OBB) and ?
Sunday-Crock Chicken and apples

To do:
Mondays-School and yoga and jujitsu
Tuesdays-Short run, clean, shop,Scouts
Wednesday-Yoga, jujitsu
Thursday-FHE
Friday-School, long run
Sat- (Scouts, Pinewood Derby), portraits
Sunday-Church....

Butternut squash with bacon, apples and onions

Butternut Squash Gratin

12 Servings

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and saute for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sauteed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Source: TJ Hill - Appetites Catered

Menu planing cut short

Okay, it is a short week because of the Phoenix Rock and Roll-I neglected to plan till today.

Tues-Stirfry
Wed-Leftover soup with brats, apples and carrots or brocolli on the side
Thurs-Butternut Squash with Apples and Onions (recipe to follow)
Friday-Fish (whatever is in the freezer) with couscous and edamame
Sat-big salads with tuna sandwiches
Sunday-crockpot chicken

And since I'm on a roll
Monday=spaghetti, salad
Tues=baked chicken and veggies/rice (use leftover chicken)
Wed=salads, garlic toast
Thurs=stir fry again
Fri=baked potatoes (maybe fries) with garlic broccoli applesauce
Sat=pizza (long run!)