Tex-Mex Stuffed Pepper [Video Recipe]
The Healthiest Way To Eat Mexican Tonight
Tex-Mex recipes aren’t known to be the healthiest, but with a few easy tweaks you can happily eat them as part of your weight loss diet. In tonight’s recipe I’ll show you how to get the nutrition on point with ingredients that cost less than $3 per portion. It’ll take you under 20 minutes to make, and will be gluten, wheat, dairy, soy and meat free. And keto (ish) – if you leave out the rice and corn!
Why It’s Awesome
Traditional Tex-Mex is all about refried beans and beef. This dish spins it with healthy black beans and super foods such as lima beans, peppers and tomatoes. Bright colors burst from your plate and non-dairy cheese feels like an indulgence. Very instagrammable! tag me @icatsmiley or #catsmiley to show me how it went!
Ingredients (1 Portion Meal)
1 Clove Garlic
1 Cob of Corn
1 Red Bell Pepper
1 cup Lima Beans
1 cup Cooked Black Beans
1 cup Cooked Brown Rice
30 g Non-Dairy Cheese
2 leaves Iceberg Lettuce
2 tablespoons of home made Salsa! Get recipe here https://youtu.be/HmulEn664pc
Spices to taste: paprika, chili powder
How We Make It At WFV
Preheat oven to 350°F. Cook lima beans and corn for 6 minutes in a pot of boiling water until bright and tender. Rinse under cold water, break corn in half and remove kernels in downwards slicing motion. Peel and chop garlic. Chop onion finely.
Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Add spices, onion, garlic and zucchini. Stir with wooden spoon, until tender. Add lima beans, black beans, cooked rice and corn to pan. Cook for 3 minutes.
Cut top off pepper, remove seeds and stuff with the mixture. Grate the cheese onto the top and bake until it’s melted. Serve with lettuce and salsa.
Calories 418 | Carbohydrates 42g | Protein 22g | Fat 9g
Now It’s Your Turn!
Emotionally, this dish is one that’s so good you’ll feel like sharing. I mean think about it, how often do you “go for Mexican” alone? Exactly. Call a friend and cook up a storm!