This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Monday, August 10, 2009

Mexi-Stuffed Peppers

Makes 6 peppers

1 diced onion
1 can black beans
2-3 cloves minced garlic
1 cup corn
1 cup rice (cooked)
1 tablespoon taco seasoning

On hand for cooking entree:
6 peppers

1. Cook onion and garlic in skillet along with taco seasoning. Stir in rice, corn and beans. Divide among freezer bags as needed (ie, If you want to feed 2 people then divide among 3 bags, etc.)
2. Freeze bags until further use. (If not freezing, skip to step 2 below.)

To cook entree

1. Completely thaw in fridge.
2. Oven at 350.
3. Wash peppers, cut off tops, scoop out insides. Fill each pepper with mixture. Cook on a greased baking sheet 35 minutes or until filling
4. After 35 minutes, top with cheese and put back in oven until cheese is melted-3-5 minutes

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