The Terroir of Honey
When it comes to the flavor of your favorite honey, where a bee has travelled -- really matters.
Easy
25 MIN
Mexican flavors and a honey-garlic sauce bring a new spin to an old favorite dish.
Ingredients
SERVINGS: 2-3 Serving(s)
- 2 medium red bell peppers, cut in half with seeds and ribs removed
- 3/4 cup frozen green peas
- 3 teaspoons minced garlic
- 1 to 1-1/2 teaspoons red pepper flakes
- 2 teaspoons honey
- 1 cup seasoned and cooked ground meat with peppers and onions*
- 1 egg, lightly beaten
- 1/3 cup sliced green onions
- *If cooking the “stack” of 3 meals, you will have this leftover from Quick Mole Chili.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Quick Mole Chili. After cooking that, you will be part-way toward two other meals in the stack, Chocolate Chili Nachos and this one for Stuffed Peppers with Honey-Garlic Green Peas.
Instructions
Preheat oven to 400°.
Place pepper halves open side up in a baking dish. Pour 1/2 cup water in the bottom of the dish around the outside of the peppers. Place peppers in the oven to par cook for a few minutes while preparing the filling.
Place frozen peas in a colander and run warm water over them to thaw. Once defrosted, cover with a paper towel and gently press down to remove excess water.
In a small bowl, make sauce by combining minced garlic, red pepper flakes and honey.
In a large bowl, combine seasoned meat, peppers and onions from Quick Mole Chili, egg, green onions, peas and honey-garlic sauce. Mix well, then split this mixture between the pepper halves, stuffing them full. Loosely cover the dish with foil and place in the oven to cook until egg is set, about 15 to 20 minutes.
•••••
Amy shops for organic food locally at Native Sun Jax!
FIND A NATIVE SUN NATURAL FOOD STORE LOCATION NEAR YOU
You Might Also Enjoy
