Creamy Stuffed Shells with Kale, Olives & Homemade Tomato Sauce (Vegetarian, Vegan/GF Friendly)

April 26, 2017

Pizza Stuffed Zucchini Boats (Vegetarian, Paleo & Vegan Options)

April 26, 2017

Zesty Mexican Stuffed Peppers (Vegetarian, Vegan Options)

April 26, 2017

Good day friends!  I’m back with another easy dinner recipe, because that’s how I’m rolling these days.  From eggs to salads, to pasta and tacos, they all make my weekly list of meals I can get on the table fast. My son, who is about to turn 7 just made band (playing drums) at his local music school and it’s taking over our lives with practices 2 days a week.  Oh and let’s not forget the agony of homework Monday’s that lasts until 5pm.  That pretty much leaves me with one day, (Wednesday- because Friday’s we usually go out) to get a fancy meal on the table.  And by fancy, I mean something other than pasta, tacos, or pizza. Don’t get me wrong, I’m so proud of my little dude for even being asked to be in a band at age 6.  They are going to be performing at one of our local bars and are doing a Prince vs. Michael Jackson theme. It is so cute to watch him play with other kids, some his age and some are older. We don’t get home until 5.30 and by then I have no energy to think about food, since I’ve usually been cooking or writing for other projects I’m working on earlier in the day.  So winner, winner, easy dinner! Enough of my rambling/complaining/excuses.  Nobody wants to hear that ish. Let’s talk about stuffing some peppers y’all!

Zesty, cheesy, and nutritious!

These Mexican stuffed peppers are so flavorful, filling, delicious and most importantly healthy!  I love anything Mexican, as most of you know and these combine all my favorite Mexican flavors in one perfectly portioned and edible bowl! I’ve started using Farro, an ancient wheat grain that is slightly nutty and chewy in taste and texture.  It makes a great meat substitute for those of you trying to reduce your meat intake. It’s hight in fiber, iron and other nutrients as well!  You can read more about it here, if you’d like!  It works well in this recipe because of its thick and chewy texture and doesn’t get mushy while it bakes.  You can precook the farro in advance or soak it over night which will speed up the recipe time.  You can also sub couscous, orzo, or quinoa or your favorite grain. I toss the farro with a flavorful mixture of jalapeno, green onions, and cilantro to give it a nice zing and green color. Then the farro gets tossed with all the yummy Mexican ingredients such as corn, black beans, tomatoes (or salsa), and cheese.  To serve, we top ours with avocado, cilantro, red onion, a sprinkle of cheese and a little greek yogurt.

A fiesta for your tastebuds!

These would be a great addition to your Cinco De Mayo fiestas you have coming up #justsayin!  They are also great for meal prep since you can make them days in advance simply reheat and serve.  Tonight I reheated them in my slow cooker on high for 2 hours while we were out and when we got home they were perfect. Voila! This recipe serves 6 but is also great reheated for leftovers and would be awesome with an egg on it!

Serves 6


1 jalapeno

2 green onions

1 handful of cilantro (1/4 cup)

1/2 cup salsa or 1 cup chopped fresh tomatoes (I had some roasted tomatoes left over so I used those)

2 cups cooked Farro (sub quinoa, couscous or your favorite grain) 1 cup uncooked = 2 cups cooked

3/4 cup corn (fresh or frozen)

1 can black beans

3/4 cup grated cheddar cheese (sub vegan cheese if you like) I used Organic Valley Raw Sharp Cheddar

6 bell peppers (I used a variety of red, orange and yellow)

Cook the farro according to package directions.  While the farro is cooking, pulse the first 3 ingredients in a food processor or chop them if you don’t feel like getting the food processor out. Then halve the peppers and remove the seeds.

Preheat oven to 375. When the farro is done cooking toss the remaining ingredients in with the it. (green onion/cilantro mixture, salsa, corn, black beans, and cheese).  If the mixture seems too dry, add in another few tablespoons of salsa.

Place the peppers on a baking sheet. Carefully spoon 2 tablespoons of the farro mixture inside the peppers.  I had a little of the mixture leftover, which I reused in scrambled eggs the next day.

Bake covered with foil for 30 minutes.  Sprinkle with some extra cheese if you like. Then uncover and bake for an additional for 10-15. Serve with the toppings I mention above if you wish.