Zesty Mexican stuffed peppers by the Fit Fork Feed


1 jalapeno

2 green onions

1 handful of cilantro (1/4 cup)

1/2 cup salsa or 1 cup chopped fresh tomatoes (I had some roasted tomatoes left over so I used those)

2 cups cooked Farro (sub quinoa, couscous or your favorite grain) 1 cup uncooked = 2 cups cooked

3/4 cup corn (fresh or frozen)

1 can black beans

3/4 cup grated cheddar cheese (sub vegan cheese if you like) I used Organic Valley Raw Sharp Cheddar

6 bell peppers (I used a variety of red, orange and yellow)

Cook the farro according to package directions. While the farro is cooking, pulse the first 3 ingredients in a food processor or chop them if you don’t feel like getting the food processor out. Then halve the peppers and remove the seeds.

Preheat oven to 375. When the farro is done cooking toss the remaining ingredients in with the it. (green onion/cilantro mixture, salsa, corn, black beans, and cheese). If the mixture seems too dry, add in another few tablespoons of salsa.

Place the peppers on a baking sheet. Carefully spoon 2 tablespoons of the farro mixture inside the peppers. I had a little of the mixture leftover, which I reused in scrambled eggs the next day.

Bake covered with foil for 30 minutes. Sprinkle with some extra cheese if you like. Then uncover and bake for an additional for 10-15. Serve with the toppings I mention above if you wish.


Zesty Mexican Stuffed Peppers (Vegetarian, Vegan Options)

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