This is a 3-in-1 recipe blog centering on the delights of spicy Mexican food. All recipes are easy to remember and fairly easy to prepare – only a lot of dicing with the salsa, but that isn’t a problem if you’ve got a Pampered Chef chopper (or the knock-off Bed Bath & Beyond version) like I have. And all recipes are Candida Diet friendly, as long as you can handle spicy foods (which I hear is off limits to some people). So here goes:
This recipe is from Allrecipes.com. I use it exactly as written, but I’ve copied it here to make it easier. One recipe equals 3 Tablespoons. I make a double batch or bigger and store it in an extra container so I don’t have to mix it up very often.
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt (I use a little less – perhaps ½ teaspoon)
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
Add to 1 lb cooked ground beef with a little water over medium heat until evenly coated and water has absorbed.
I found a tomato-free salsa recipe on the website Gluten Free / Dairy Free NJ. I modified it significantly so I am putting my version here.
- 2 green peppers
- 3 jalapeno peppers
- 1 small onion
- Half of one bunch of Cilantro
Mix all this together and add:
- 1 Tablespoon lime juice
You can make this spicier by choosing very wrinkled jalapenos or by adding jalapeno seeds. And it is absolutely delicious! I brought it to a party so that I could have some salsa, and everybody ate it before I even got seconds. Seriously. Go make this. The nice thing with the recipe below is that it only calls for half a batch of salsa, meaning you have about two cups of salsa leftover to eat with chips, serve with burritos or otherwise use and enjoy. It lasts a long time in the fridge, too.
And now for the grand prize recipe….
Mexican Stuffed Peppers
This is a very easy recipe to modify for your tastes. Want it less spicy? Add less taco seasoning. Need it to stretch? Cook an extra half cup of rice.
-1 cup uncooked rice or ½ cup quinoa
-1 lb ground beef
-1 batch (3 Tablespoons) taco seasoning
-½ batch (about 2 cups) green salsa
-3-4 green peppers
-1 Tablespoon butter
-Shredded cheese (optional)
-Sour cream or plain yogurt (optional)
Cook the rice or quinoa as directed. I use brown rice. You can make more or less stuffed peppers by adjusting how much rice or quinoa you use. Cook the ground beef and add the taco seasoning. Make the green salsa. Meanwhile, preheat the oven to 350 degrees. Put a skillet over medium-high heat, add the butter. Slice the peppers in half top to bottom, cleaning out the seeds. Rub the cut sides in the butter in the pan and let sear, about 3 minutes. Once brown to black, flip over and sear the opposite side. You may need to do two batches of this to sear all the peppers
Mix the ground beef, rice, and salsa together. Fill peppers with mixture, and top with cheese. If you have extra mixture, just place it around the peppers. Bake at 350 degrees for 15 minutes, or until cheese melts. Serve alone, or with sour cream and guacamole. Makes 6-8 peppers, or feeds 3-4 people.
You can see how easy it is to double this recipe. Use 1 lb of meat and a whole batch of the seasoning and salsa, and you have 12 stuffed peppers, perhaps more. Once you make this recipe, you can modify it to your taste, adding more meat, rice or seasoning.