Taco Stuffed Peppers

This taco stuffed pepper recipe is delicious and comes together quickly! Depending on your preference and tolerance to spice, dial up or down the cayenne pepper!

Recipe notes: Time saving tip: opt for steamable bags of brown rice, which cook in 90 seconds in the microwave. The filling of this recipe will likely make more than just for 6 pepper halves (variable depending on the size of your peppers!), bake up the extra filling on the size and serve it along side the peppers.

If you make this recipe, report back!

Taco Stuffed Peppers (Image Source: Molly Morgan)

Taco Stuffed Peppers
Serves 6+

Ingredients:
3 large peppers*, sliced in half lengthwise, seeds and stems removed
1 sweet onion, chopped
1 bag (12 oz) frozen corn
1 tablespoon olive oil
4 cups brown rice, cooked
1 can (14.5 oz) diced red tomatoes
1 can (14.5 oz) black beans, drained and rinsed
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon (or more) cayenne pepper
1 cup shredded part-skim mozzarella cheese

*If peppers are smaller in size, opt for 4 peppers!

Directions:
1. Preheat oven to 350 degrees F. Place prepared pepper halves in baking dish.
2. In a skillet over medium heat, add olive oil and sauté onions for 7 to 10 minutes, until tender and lightly brown. Add frozen corn and sauté for 7 minutes more.
3. In a large mixing bowl combine cooked rice, tomatoes, black beans, and sautéed vegetables. Add in spices and 3/4 cup shredded cheese and stir to combine.
4. Transfer mixture to peppers and stuff the mixture into the peppers. Top each pepper with remaining shredded cheese. Place extra rice filling in 9 x 9-inch baking dish.
5. Bake for 35 to 40 minutes, until the cheese is melted and the mixture is warmed through.

Serving suggestions: Serve topped with taco sauce, plain Greek yogurt or sour cream, and diced avocado.

Nutrition Facts (per serving): 365 calories, 8 grams fat, 3 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 475 milligrams sodium, 60 grams carbohydrates, 10 grams fiber, 6 grams sugar, 15 grams protein

Veggie Chili

This veggie chili is full of flavor and loaded with vegetables - along with of course, beans! Making this a perfect chili to warm up in the winter. This recipe is from my cookbook, Skinny-Size It (Harlequin Non Fiction 2014) which is all about making great tasting recipes in a lighter way yet with great portion sizes!

The key to skinny-size it recipes is loading up recipes with veggies because most vegetables per cup have fewer calories than many other foods which results in a great portion size while keeping calories in check. Pick up a copy of Skinny-Size It where books are sold online or click here.

And lastly I definitely suggest to pair this up with some delicious Whole Grain Corn Bread. Click here for the recipe.

Veggie Chili (Image Source: iStock)

Veggie Chili
Serves 12

Ingredients:
2 cans (15.5 oz) kidney beans, drained and rinsed
1 can (15.5 oz) cannellini or pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups low sodium vegetable broth
2 cups fresh or frozen corn
1 1/2 cups diced sweet onion
1 cup mild salsa (or salsa of your choice)
1/2 large red bell pepper, seeded, deribbed, and chopped (about 1 cup)
Chili powder, to taste
Sea salt, to taste

Directions:

1. Combine all the ingredients, except the chili powder and sea salt in a slow cooker (*See below for quick cooking Instant Pot instructions). Cook on low for 6 to 8 hours.

   Or to prepare on the stove top, combine all the ingredients in a large soup pot, bring to a boil over medium-high heat, and then lower the heat and simmer for 1 hour.

2. Season with chili powder and sea salt to taste, and serve at once.

   Serving suggestions: Serve topped with fresh jalapenos, shredded cheddar cheese, and plain Greek yogurt.

   *INSTANT POT INSTRUCTIONS: Combine all ingredients in Instant Pot. Lock lid. Adjust settings to cook on high for 14 - 16 minutes. Release pressure, stir, and serve!

   Nutrition facts (per serving): 180 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 250 milligrams sodium, 34 grams carbohydrates, 8 grams fiber, 4 gram sugar, 10 grams protein