I don’t know if anyone else has the same conversation about dinner with their kids.
:: Before leaving for the grocery store ::
Me: “Do you want anything special this week for dinner?”
:: Later in the week … eating dinner ::
H: “This definitely isn’t my favorite meal”
Me: “Well what do you want tomorrow for dinner?” H: “I don’t know”
To fix this problem, I had her go through recipes and cookbooks to find what she wants to eat. The first recipe on her list was “Loaded Bell pepper nachos” which after eating, we came to a family conclusion that they were more like taco flavored stuffed peppers.
In a meal like tacos, sloppy joes, meatloaf, sauces, stews, stuffed peppers, and casseroles – I like to “hide” veggies. They really are not hiding anymore, but it is how I got H to eat such a variety of food from a young age. She will let me know if she does not like something but will try and eat most anything.
This recipe can be done completely on the grill, but I did the prep work inside. Reason 542 why a Cast Iron Skillet is one of my favorite tools
Grilled Taco stuffed Bell Peppers
1 Tbl EVOO
1 medium Onion chopped
2 Carrots pealed and shredded ((or chopped))
4-6 cloves of Garlic chopped
1 Lb ground beef
1 pack of Taco Seasoning (( I grab the Aldi’s low sodium brand, or you can make your own mix))
¾ Cup water or beef stock
Mini bell peppers OR 2-3 bell peppers cut into 2” x 1” strips
Favorite taco cheese
Desert Pepper Black Bean and Corn Salsa
Saute the onion with EVOO in your biggest skillet ((I used a cast iron so I could easily go back and forth on the grill, but you can do this entirely inside – a heavy bottom skillet will do the trick ))
Add garlic and carrots
Cook down until the onions are translucent
Make sure you have the heat set to med/high before you add the meat
Sear, let it sit, give it a little flip, and start to crumble.
Sprinkle in the seasoning packet
Add the water and simmer
I Served these with a simple cucumber pepper salad ((Lime juice, chili pepper and local Honey)) and grilled sweet potatoes because that is what the tiny human requested. I would have preferred some rice or quinoa – which I will use in my rollover meal. Whatever you choose, start to work on your side while the meat simmers.
Line up the taco meat filled peppers on foil and transfer to the grill for about 10-15 minutes ((Again, you can pop these in the oven 400 for about 25-30 minutes))
Top with cheese, close the lid – let that get all melty
Get your toppings ready (( Avocado, Desert Pepper Salsa, sliced tomatoes and Greek yogurt))
Call your little's down to set the table
Serve and Enjoy!
Some people do not eat leftovers, me? I love them. They help make meals come together in minutes. Leftovers should not be eaten the exact same way you had them the first night. Roll it into another meal. I chopped up all the stuffed peppers, simmered down with the rest of the meat and had Quesadillas ready in no time.
Leftover taco seasoned beef
Flour tortillas ((I made full quesadillas for the loves and I had a half on a whole grain tortilla))
½ C Quinoa ((I buy from Anthony’s goods – again an absolutely amazing company – but if you do not use their pre-rinsed quinoa, Rinse and drain))
½ C White Rice ((If you try cooking brown rice with quinoa they will not cook evenly- use white or jasmine))
2 C Water or Chicken Stock ((If using water, season with seasoning salt and garlic))
Simmer down seasoned beef
Add Quinoa, Rice, Water and seasonings (or stock) to your InstaPot, hit the rice button and let that baby do its job.
Melt 1 teaspoon of butter in a cast iron skillet ((I have two going at once so I can sear both the top and bottom of the quesadilla instead of trying to flip – if you have a griddle even better))
Add cheese and beef to one side and just cheese on the other
Let the cheese get melty and the dilla should start to get golden brown
Add the top cheesy dilla to the beef
Transfer to a cutting board, let set for a minute or two before you slice
Release whatever pressure is left in you InstaPot and fluff with a fork
Serve with your favorite toppings