A ‘Hump Day’ Recipe to Get You Through the Week

Middle of the week and you’ve run out of dinner ideas? Not to worry, we have a simple, but healthy, recipe that will help get you through the week.

Prepare Tonight, Eat Tomorrow

Many recipes can be prepared in advance so, when you get home from work, you simply throw the dish in the oven, cook to perfection and serve up a gourmet meal in no time.

Here’s a delicious recipe to get you started:

Southwestern Stuffed Peppers

1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
½ pound ground beef chuck (substitute ground turkey for an even healthier option)
1 cup frozen corn
1 4.5oz. can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack cheese, grated (1 cup)
Kosher salt and pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
½ cup plain low-fat greek yogurt
Salsa, for serving

Prepare Tonight

  1. Cook white rice according to package.
  2. Heat oil in a large skillet over medium-high heat. Add scallion whites and ground beef. Cook until beef is no longer pink, 3 to 5 minutes. Stir in corn, chilies, cumin, cooked rice, ½ cup Monterey Jack cheese, ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Arrange bell peppers, cut-side up, in a 9-by-13-inch baking dish. Divide beef and rice mixture among the bell peppers. Cover tightly with aluminum foil and refrigerate.
  4. In a small bowl, whisk together yogurt and ¼ cup water. Cover tightly and refrigerate.

Eat Tomorrow

  1. Heat oven to 375 F. Remove bell pepper dish from refrigerator and add ½ cup of water.
  2. Bake stuffed bell peppers, tightly covered with foil, for 30 to 40 minutes or until peppers are soft. Uncover dish, sprinkle the remaining ½ cup Monterey Jack cheese, and bake uncovered, until browned, 5 to 7 minutes or more.
  3. Remove yogurt mixture from refrigerator and drizzle over bell peppers. Top with salsa and scallion greens and serve up a delicious dinner in no time.
  4. Enjoy.

Recipe originally posted by Real Simple, Southwestern Stuffed Peppers.





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