Saturday, August 14, 2010

Tex-Mex Stuffed Bell Peppers and Fruit Salad

A few days ago I made Taco Mini Muffins. When I made the meal, I doubled the taco meat & veggie mixture for a meal later in the week. That was tonight. I turned the taco meat into Tex-Mex Stuffed Bell Peppers, and they were very delicious! I served them alongside a simple fruit salad with a yogurt dressing.

Tex-Mex Stuffed Bell Peppers

1 recipe of the taco meat & veggie mixture from my Taco Mini Muffins.
2/3 cup wheat couscous
3/4 cup of chicken or beef stock (or water.)
4 small bell peppers
2 oz of your favorite Mexican cheese, grated

In a small pot, bring stock to a boil. Add couscous and stir. Turn off heat, cover and let sit for 5 minutes. Add couscous to taco meat mixture and stir. Cut the tops off your bell peppers. If the bottoms are very crooked, you may want to cut of a very small amount to make them level so they will stand up. Stuff each bell pepper with 1/4 of the taco/couscous mixture. Place them on a cookie sheet and bake at 425 for 30 minutes. Top each bell pepper with some of the grated cheese and broil until cheese is melted. Serves 4.

Fruit Salad with Yogurt Dressing

1 banana
1 orange
8-10 strawberries
1 cup of grapes (I did green and red
1/4 cup plain yogurt
1 tsp vanilla
1 tbsp honey
1/2 tsp cinnamon
1/2 tsp fresh grated giner

Peel and chop banana. Peel and segment one orange and cut each slice in half. Cut strawberries into fourths. Cut grapes in half. Place all fruit into a mixing bowl. In another small bowl, mix the yogurt, vanilla, honey, cinnamon and ginger. Pour over fruit. Serve chilled.

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