Tex-Mex Bell Pepper Salad

Diet
[x] Flexitarian + Omnivore
[O] Vegan: use cooked diced mushrooms or Quorns
[O] Vegetarian: use cooked diced mushrooms or Quorns
[O] Pescatarian: use cooked diced mushrooms or Quorns
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: cheese, peppers, tomato
[x] Oxalate Avoidance
[O] Purine Avoidance: tomato

Tex-Mex Bell Pepper Salad

A Tex/Mex inspired stuffed bell pepper salad dish with a Sriracha based dressing.

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Course: Dinner, Lunch

Cuisine: Tex/Mex

Keyword: stuffed peppers, tex/mex, tex/mex salad

Servings:

Calories: 193kcal

Author: Patty

Ingredients

Stuffed Peppers

3 Bell Peppers (orange, red, yellow) Cut in half widthwise
2T Olive oil
1 # Ground Chuck
1/2 Yellow onion diced
2 Poblano fired, deseeded, and chopped
1 Garlic doced
1 T Olive oil
2 T Tex-Mex seasoning Recipe for making your own
2 t Red pepper flakes
2 t Oregano (fresh) Diced
2 T Parsley (fresh) Diced
1/3 C Cheddar Cheese grated
1/3 C Pepper Jack grated

Salad

1 Romaine lettuce Sliced
3 Carrots (multiple colors) Diced

Dressing

3 T Olive oil
4 T Red Wine Vinegar more or less to taste
1 T Sriracha more or less to taste
1 T Brown sugar
Salt and pepper to taste

Instructions

Mise en Place

Wash all the veggies. Oven to 350F. Gather all the spices and herbs.
Mix the salad dressing ahead of time (click for the Sriracha Salad Dressing recipe) .
Prep the poblanos. by grilling, cleaning, deseeding.

Stuffed Bell Peppers

Slice washed bell peppers in the middle (widthwise). Deseed and cut out the cap. Place in a baking dish
Poblano peppers whould be sliced first and used to plug the wholes in the bell peppers where you cut out the cap. Then diced to add to the cooking meat.
Add oil to cast iron skillet and heat. Add diced onions, poblano, and garlic until aromatic, then cook the ground chuck. Make sure that the meat winds up in very small granules rather than large chunks.
Add taco seasoning, and red pepper flakes. Once cooked, turn off the heat, but keep skillet on the burner. Mix in the fresh herbs. reserving some for the top.
Place the peppers in a parchment lined baking dish and stuff them with the meat, topping with any extra herbs that you have.
Sprinkle cheese over the tops of the peppers.
Place in the oven for ~15 minutes (if you cook too long the peppers will not be crunchy, but rather kind of mushy).

Salad

Wash and slice lettuce, chop carrots.

Serving

Place the stuffed pepper in the center of a bowl.
Circle the pepper with lettuce and carrots.
Sprinkle with extra cheese and spoon the salad dressing over the lettuce.

Notes

How to reheat: Remove the peppers but do not reheat in the microwave, use the oven. The microwave can overcook and make these peppers mushy real quick.

I only use a bit of the salad dressing, ~1.5T per dish, because of all the other flavors. You can double the amount if you want.

I used ground chuck, but you could use ground pork, turkey or chicken as well. Just taste and adjust the seasoning so it tastes like a taco mix.

Nutrition