This post is brought to you by Old El Paso.
Over the last few months I’ve been working with Old El Paso to create simple and creative Mexican meals for my family using some of their products. If there’s one cuisine I’ll never get sick of, it’s Mexican. I’ll take authentic (duh, it’s the best), I’ll take fresh-Mex (love me some Cafe Rio), and I’ll take the quickly thrown together taco salad we eat weekly for dinner, or even just a plate of cheesy chips and salsa. Seriously, love it all.
The Old El Paso team challenged to create a Mexican meal using local, fresh ingredients from a Farmer’s Market or local farm. This Mexican food lover also loves fresh produce, so of course I was on board! I took a visit to La Nay Ferme in Provo, Utah, which sources naturally grown fruits and vegetables to many grocery stores and restaurants in Utah, but also provides weekly bundles of produce you can purchase weekly. Their aim is to create “farm to table” experiences for individuals and families.
The farm is seriously beautiful. It’s located just below the mountains, with stunning views and scenery of the valley around it. The owner aims to create true “farm to table” experiences for individuals and families using their produce. Little chubster came with along (had a blast playing in the dirt!) and we came home plenty of produce to cook up a tasty dish for the fam.
I used simple, basic fresh produce to make these Veggie Stuffed Taco Peppers. Green peppers stuffed with a taco seasoned rice and black bean blend full of sautéed carrots, mushrooms and onions. Of course topped with some cheese. Tasty and super easy! If you’ve gotta have some meat with your meal you can definitely add some shredded chicken or ground beef into the mix with the fresh veggies!
- 3 green peppers, seeded and tops cut off
- 3 whole carrots
- 1 cup sliced mushrooms
- ½ of a large onion
- 1 clove garlic, minced
- 1 cup rice, cooked
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes, juices drained and reserved
- ½ cup shredded cheddar cheese
- 1 package Old El Paso Taco Seasoning
- 3 tablespoons extra virgin olive oil
- Preheat oven to 375
- Cut off the tops of the bell peppers and clean out the seeds and membranes. Place in a large pot of water (enough to cover peppers) and bring to a boil. Boil bell peppers for 10 minutes. Drain and set peppers aside. Once cooled, cut peppers in half length-wise.
- Pour juices from can of diced tomatoes in the bottom of a lightly greased 9 X 13 inch baking pan.
- Place peppers in baking dish, open sides up.
- Chop carrots, mushrooms, and onions separately in a food processor.
- Heat a large skillet with extra virgin olive oil and sauté finely chopped vegetables and minced garlic over medium heat until tender. Stir in rice, black beans and diced tomatoes.
- Add taco seasoning and stir until evenly incorporated. Remove from heat. Spoon 1/2 cup to 3/4 cup of the veggie -rice mixture into the peppers. Top with a tablespoon of shredded cheese.
- Cover with foil and bake for 10-15 minutes. Remove foil and bake for another 2-3 minutes.
- Drizzle some of the sauce from the pan over the peppers and serve.
- Feel free to use a variety of bell peppers to give the dish more color
- You can use any variety of vegetables to fill with peppers with. Replace the carrots, mushroom and onion with other seasonal vegetables if desired.