Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
A more accurate title would have been “Stuffed Poblano Chiles with Mushroom Rice, Mozzarella, and Homemade Tomato Sauce” but that’s getting a little wordy… This is an awesome weeknight dinner. You just have to plan the time to make rice, or have it ahead of time. Actually, this would be a great use for leftover rice.
You can also ad-lib a lot with this recipe. You can stuff tomatoes or regular bell peppers. When it comes to the stuffing, you can substitute orzo or couscous or even quinoa for the rice. You can put whatever you want in the rice, too.
Here’s what we did for two people:
You’ll want to chop everything into pretty small pieces since you’re stuffing them. Start by prepping the ingredients to go in the rice and sauteeing them. Start with the onions and progress to the less dense things.
Add your rice to the skillet of veggies and fillings. You aren’t really cooking it here, you’re just warming it up and coating it with the flavorful oils your diced veggies have been cooking in.
Fill the peppers with the rice and veggie mixture and place them in a baking dish covered in foil (there will be melted cheese). Try to place them so the rice doesn’t fall out very much, then top with a sprinkle of mozzarella.
Place in a 350 degree oven for 10-15 minutes. In the meantime, make this simple but delicious tomato sauce: Chop up 3-4 tomatoes into pretty small pieces and put it all into a skillet along with salt, pepper and garlic.
Heat and stir so the tomatoes break down and start to boil. The water will evaporate, leaving you with a thick sauce.
When the cheese on the peppers is melted, take them out and give each a healthy spoonful of tomato sauce.
So delicious. And really, a super-healthy, frugal, and low calorie dinner.