Cheesy Stuffed Peppers with Zucchini and Corn

August 29th, 2014

#recipes #dips

Cheesy Stuffed Peppers with Zucchini and Corn Marisa Westbrook

This month’s guest blog post is written by Marisa Westbrook, a cook, nutrition enthusiast and blogger who grew up in the Pacific Northwest. Her blog Uproot From Oregon focuses on using wholesome ingredients, cooking from scratch and sharing her love of eating simpler, healthier foods. Marisa made this incredible stuffed pepper recipe for us using our new Salsa con Queso. Enjoy the cheesy goodness.

 

Guest Blogger: Marisa Westbrook – Uproot from Oregon

 

I have never been a big fan of queso (stay with me, I realize this post is about queso). The cheesy, salty dip that appears at every football watching party in a slow cooker, or slathered over nachos at any sports stadium, just didn't have much appeal. The reason? That block of Velveeta cheese.

 

When Pacific Foods offered to let me try out their new Salsa con Queso, I was still hesitant- until checking out the ingredient list. Real sharp cheddar & Monterey Jack cheese, creme fraiche, chopped tomatoes, red bell peppers, garlic and jalapeños? Definitely a convenience food I can get behind. When warmed with tortilla chips, I can now say I am a queso fan.

 

For this recipe, I took this delicious Salsa con Queso as an easy way to flavor stuffed bell peppers. When combined with a bit more spice, lots of summer veggies, and hearty grains stuffed into a bell pepper, the classic cheese flavor makes this healthy and filling vegetarian meal feel indulgent.

 

Cheesy Stuffed Peppers with Zucchini and Corn

Guest Blogger: Marisa Westbrook – Uproot from Oregon

Total time: 35 mins

Cook time: 20 mins 

 

Ingredients:

1⁄2 yellow onion
1 teaspoon olive oil
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1 ear sweet corn
1⁄2 medium zucchini
4 ounces five grain tempeh
1⁄2 cup Pacific Foods Salsa Con Queso
2 red bell peppers
Garnish ideas: avocado, pico de gallo, queso, cilantro

 

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Dice half an onion and sautee it with olive oil on medium heat. Once the onion is translucent, add in cumin and chili powder and sautee for another minute until aromatic. Remove from heat.
  3. Slice corn off the cob and thinly slice the zucchini. Crumble the tempeh with your hands.
  4. In a bowl, combine the cooked onions, raw veggies, and crumbled tempeh. Toss with Salsa Con Queso.
  5. Slice two red peppers in half lengthwise and remove the ribs and seeds. Stuff each half with the cheesy tempeh and veggie filling.
  6. Place the red pepper halves in an 8x8 pan, balancing them against one another if necessary. Bake for 20 minutes uncovered and serve with plenty of garnishes.

Notes:

Instead of tempeh, you can easily sub cooked brown rice or another cooked grain of choice. 

Cheesy Stuffed Peppers with Zucchini and Corn Cheesy Stuffed Peppers with Zucchini and Corn Cheesy Stuffed Peppers with Zucchini and Corn

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