"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Stuffed peppers have become one of our go-to meals when I’m feeling busy/stressed/tired/drained. They’re so easy, scrumptious, and can be Mexican-inspired – which for me equals comfort food just like mi abuelita (in English: grandma) makes. Dress them up or down, meat or veggy, make mini ones for appetizers, and fix extras for an easy lunch at work the next day.
What you need:
Set your quinoa to cook according to the packaging instructions. A bit of coconut oil and a dash of sea salt in the water adds great flavor.
Start boiling a pot of water for the peppers – I do this instead of baking. Once the water reaches a rolling boil add the peppers and let them boil for about 10 minutes. Remove with a fork and place on a plate to let cool.
Meanwhile, in a skillet on medium heat add the coconut oil, ground beef, jalapeño, serano, onions, and garlic. When the meat has mostly browned add the tomato and spices. When the quinoa is done cooking, add it to the skillet and mix well with the meat and veggies.
Fill the half peppers with the quinoa and beef mixture. Garnish with cilantro and slices of avocado. Add salsa or a favorite hot sauce as needed and enjoy!