main dish

Southwestern Stuffed Peppers

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By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.

Ingredients

  • 4 medium to large green peppers

  • 2 cups frozen corn kernels

  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

  • 1 cup shredded cheddar cheese or smoked cheddar

  • 1/2 teaspoon salt

  • 1 fresh or pickled jalapeno pepper, diced

  • 1 tablespoon fresh cilantro, chopped

  • 1 cup salsa

  • 1 cup cooked rice (optional)

  • 1 tablespoon butter

  • 1 teaspoon paprika or smoked paprika

Preparation

  1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

  2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

  3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

  4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

  5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.

Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4

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Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 4 small boneless, skinless chicken breasts

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1 large jalapeño, seeded

Preparation

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

  2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

  3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein