Food Love

Delicious Spanish Stuffed Peppers

Here is a quick and simple recipe that was a HUGE hit with my family tonight!  Do you want to know the compliment I got from my husband last week?  “Your cooking is not as burnt as it used to be.”  Yup  🙂

I just smiled and agreed with him!  But the truth is, when you have little kids and you want to be reading them books or chasing them around the house playing tickle monster or helping with homework, or biking down the street on a gorgeous warm summer day…of course the dinner is going to sit neglected on the stove top and get burnt!! Geesh!

But, our kids are now growing up and more and more, I find I do have the time to make some pretty delicious meals.  (It also helps that they aren’t picky eaters anymore!) Still, I don’t like to spend a lot of time in the kitchen so I usually opt for quick and simple and wholesome. Yes, my kids used to tease me because when they told me they loved the food I made I would happily exclaim, “And it’s so wholesome!” For some reason, they found that hilarious.  But I truly enjoy the fact that our meals contain so many healthy foods.  And if you do to, this recipe is one to try!


2 packages of Seeds of Change Spanish Style Rice

1 can of black beans

1/2 bunch of fresh cilantro

1 box of white mushrooms

5 red peppers

1/3 bag of shredded cheese

sliced cheese (optional)

1 avocado

spray oil and salt


I know some of you might enjoy making the Spanish rice from scratch, and I’d like to try it one day too.  But this box mix is great for a day when you just need to get dinner ready quick, and it’s quite tasty!

Just empty both packages into a skillet and add about 1/3 cup of water to it. Turn the heat on low, cover. Next, drain and add the black beans. Chop the mushrooms and fresh cilantro and add them both to the pan. Add salt to taste and then cover and let it simmer for about 5 minutes.

(It’s not technically a part of this recipe….but….I’m a huge fan of the medicinal properties of turmeric, so you’ll find that I tend to add a dash of turmeric along with black pepper to everything I cook! )  Finally, turn off the stove top, and fold in the shredded cheese.

Next, preheat the oven to 375° F.  Wash and cut the red peppers in half and remove the seeds.  I sprinkled the inside with a little salt and then sprayed them lightly with olive oil.  Then just fill the peppers!


To help them cook, add a little bit of water to the bottom of the pan. Cover them, so the peppers don’t dry out and bake for 40 minutes.

Here is a useful tip: I didn’t have aluminum foil, so I just used a pyrex dish and covered it with an identical dish!  Voila! It worked perfectly and there was no waste involved.

When it was done, I added a small piece of sliced Chao cheese on each stuffed pepper and put it on broil for just a couple of minutes until the cheese melts.  DO NOT WALK AWAY FROM THE OVEN!  That’s in all caps for me, mainly.  I’m so good at burning things, that using the broil feature on the oven is dangerous for me.  🙂

Ran out of sliced cheese, but it still tasted great!

As soon as the cheese melts, it’s done!  Take it out and let it cool just a little bit before topping it with sliced avocado.  That’s it!  Super easy and SO delicious.





If you have any leftover filling, it’s highly likely that your child will come home and eat it straight out of the pan, like mine did!  It’s that good.


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