Monday, October 6, 2014

Couscous Stuffed Mexican Peppers

My final vegetarian recipe from my three day modified juice cleanse, is the Couscous Stuffed Mexican Peppers. This was probably my favorite recipe of the week. First, we love stuffed peppers (only red, yellow or orange ones) they are so tasty and second they are so easy to make.
Ingredients:
1 1/2 cups of cooked Couscous
8 ounces black beans ( rinsed and drained )
1 carrot ( diced )
1 garlic ( clove, minced )
4 tablespoons onion ( chopped )
3 tablespoons taco seasoning
1 tablespoon ground cumin 
3 red sweet peppers ( cut in half )                                    9 tablespoons cheddar cheese, shredded
Pre-heat oven to 400 degrees and prep a 9x13 pan by spraying it with pam. Place the cut in half peppers in the pan. 
In a large skillet add a bit of olive oil, then add the diced carrot and onion. Once they are soft added the garlic, taco seasoning, cumin mix together then added the couscous and black beans. Divide the couscous mixture into the peppers.
 
Then top with cheese and cook for 30-45 minutes depending on how soft you want the pepper. If you want it really soft, I would pre-cook the pepper for a bit before adding the couscous mixture.

And for those of you following along will realize that it doesn't equal out to the right amount of vegetarian meals for a three day juice cleanse. Because on the third night we had dinner at my Grandmothers. While eating dinner there after the guys all roofed her house a vegetarian meal was not an option. So my final day I ruined all three days of the juice cleanse by having a German Feast.
But I would still do it again and we have added more vegetarian meals to our dinners.
~ Cassi


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