Stuffed Peppers – Chile Rellenos

I hope everyone enjoyed their Easter! (It still isn’t over, so finish !) We had another productive day.  You rarely see a lazy day in the Wordehoff house on a weekend.  Saturday and Sunday are typically days when we don’t even watch a minute of TV, no seriously.   We grocery shop, prep ALL the food for the week, clean, do laundry, run, and take care of yard work.  Who has time to do any of these things on weekdays?!?!?

Here is one tasty and healthy recipe you should try.  Also, it serves 4…. So if you are like us (kid-less), you get two good meals. Yea for leftovers! Like I said, ain’t nobody got time for this 😉 lol

Start by browning 1lb of hamburger.  We used organic, grass-fed beef. 

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Next, add 2 cups of cooked quinoa and 1 can of diced tomatoes.  I had already had the quinoa pre-cooked, so it made this recipe even faster and we love the flavored diced tomatoes.  Use what you have and you can add your own spices if you want.

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After you have mixed all the hamburger, tomatoes, and quinoa together, boil the peppers.  Once the water comes to a boil, drop them in the water for 8 minutes.  Pull them out with tongs and set them upside down on a paper towel to drain/cool.

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Fill the peppers with the hamburger mixture and sprinkle shredded cheese on the pepper.  We call these our cheese caps and we actually like to save them for the very end. They are sooooooo good when the cheese gets brownish.

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Bake at 350 degrees for 15 minutes or until the cheese gets to your desired color.  We added a side of sautéed beet greens.  YUM! And that is what I call a chile relleno! Enjoy 🙂

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We have made these once a week for the last few weeks because they are easy and dee-licious.

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Question: Do you have any variations to stuffed peppers that you would like to share?

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