Welcome to Tasty Baskets! I will be sharing some great recipes and tips as we add things to our basket. Please let me know if you have any questions or if you want to purchase any of Pampered Chef’s great products! Here is the first recipe post:
Taco Night is a big hit at our house and we have a mix of plant based eaters, carnivores and picky kiddos who don’t like their veggies. We cook regular taco meat with my favorite fajita seasoning made by Old El Paso and roast some sliced peppers and mushrooms to have on the side. I also made a 5-Minute Vegan Cashew Queso from the Minimalist Baker that is to die for and stuffed peppers for the hubby. All of this sounds like it would take forever right? Not the case! It was all done from start to finish in under an hour! See the recipe below:
Cooking Tips and Tricks
- The Mix n Chop breaks up your ground beef evenly and faster!
- The Scoop Loop easily scoops out your peppers!
- The Stone Bar Pan is a great non-stick surface for roasting those veggies and peppers!
- The Quick Slice made speedy work of slicing the peppers and mushrooms!
- The Food Chopper chopped the onions with no tears!
- The Manual Food Processor was perfect for the Vegan Queso or Guacamole!
- For my picky kiddos- I snuck in a packet of Pea Protein Enrichables to the taco meat for an extra 10 grams of protein!
- Easy clean up with dishwasher safe products!!
Recipe- Stuffed Peppers
Ingredients:
- Red, green and yellow bell peppers
- Spanish rice
- Queso fresco or shredded cheese
- 1 can- black beans
- 1 can- corn
Directions:
Use Santuko knife to cut off tops of peppers and use Scoop Loop to scoop out seeds and veins. In a separate bowl, mix together rice, black beans and corn and stuff peppers. Arrange on Stone Bar Pan. Bake at 350 for 30 minutes. Add cheese and bake until melted. Enjoy!
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