….so tonight you have leftovers, right?
Let me help you make another meal out of the Taco Tuesday bits!
Taco Tuesday Stuffed Peppers & Enchiladas
(I realize the purists will take offense at my calling these “enchiladas” – but they’re yummy and gooey with cheese, so just go with it, ok?)
2 large bell peppers, cleaned with the very tops sliced off
2 c. prepared white sauce (or enchilada sauce, mole sauce or salsa)
1 tbs vegetable oil
~1c. leftover Cucumber Salsa
~ 1.5c. leftover cabbage/pepper/green onion veggie mix
1/3lb. ground beef, turkey, shredded rotisserie chicken, chick peas etc. (I used 1/2 tube Gimme Lean; but whatever leftover proteins you have work!)
1 tbs Taco or Blackened seasoning
~1.5c. leftover brown rice
~1/2c. leftover shredded cheese (plus another 2 tbs for sprinkling on top)
~ 4 leftover small tortillas
For serving: Avocado, Salsa, Sour Cream (optional)
Preheat oven to 350. Place peppers on a baking sheet and roast for 5 minutes. Spray a separate 9×11 baking dish (or um, a wok) lightly with cooking spray. Add 1 c. of sauce to bottom of dish, place the roasted peppers in there.
Meanwhile in a heavy saute pan; heat oil. Add in leftover cucumber salsa, veggies, and the meat of your choosing, sprinkle with taco or blackening seasoning and stir to saute.
Since the meat is cooked, we’re just cooking the vegetables until soft and browned, about 10 minutes.
Once everything is browned and delicious-looking, add rice, cheese and another 1/2 cup of sauce.
You’re ready to stuff. Pack each pepper with stuffing . Use remaining stuffing to fill a tortilla, roll and place seam-side down in the pan. Repeat until all stuffing is rolled or stuffed (you could do all enchiladas or all peppers, you get my drift).
Need more inspiration? Southwestern Stuffed Peppers