Thursday, June 13, 2013

Mini Taco Pockets & Southwest Stuffed Peppers


So tonight I tried 3 new recipes to make dinner. Yes 3. Not something I'd do on a normal night, but thankfully they all turned out great and will definitely be a repeat in our house. The taco pockets called for canned crescent rolls. Did you know Pillsbury crescent rolls have 20 ingredients? Yellow 5, Red 40, Ferrous Sulfate, Hydrogenated Oil & Potassium Chloride just to name a few. I don't know about you, but I don't have any of those in my cabinet, nor do I want to.

So instead I made these super easy, homemade crescent rolls. And you know what? They tasted even better than the canned rolls with only 7 ingredients. When it comes to bread, we usually stick to whole wheat, but I haven't found a whole wheat crescent roll recipe I like yet.

Because I was working on so many different recipes tonight, I didn't take pictures of every step. Otherwise this post would be really long. Instead you'll see more of how I put everything together with links to the original recipes I worked from.


After you've gotten started on your crescent rolls, and your dough is rising, chop up half of a white onion.


I love using this organic, grass fed beef from Kroger.


Heat a non-stick skillet over medium-high heat and add the chopped onion & ground beef.


Stir in 1 tablespoon of taco seasoning & 1/4 cup of water. Continue to cook over medium-high heat until meat is no longer pink.


When meat is done cooking, drain the liquid & set aside.


Preheat the oven to 400 degrees. Slice the bell pepper in half and remove the seeds.


In a bowl combine spanish rice, black beans, corn & chopped cilantro.


Spoon the rice mixture into the peppers.


Add 1 tablespoon of salsa over the top of the rice. Bake for 20-30 minutes, or until the peppers are tender.


Chop 1 plum tomato and a handful of cilantro. Get all your ingredients ready to assemble the taco pockets.


On each triangle of dough add: 1 spoonful of meat, chopped tomatoes & some cilantro.


Fold all of the corners up to make your "pocket."


Place on a greased baking sheet and place in the oven with your stuffed peppers. Bake for 10-12 minutes or until tops & bottoms start to brown.


Remove from oven and leave on cookie sheet until peppers are done baking. At this point, your peppers will probably only need about another 5 minutes.


Remove peppers & serve immediately.


Mini Taco Pockets
Yield: 4 servings
Preheat oven to 400 degrees. Heat a non-stick skillet over medium-high heat. Add ground beef, chopped onion, water & taco seasoning to the pan. Cook until meat is no longer pink. When meat is done cooking, drain the liquid & set aside. Assemble your ingredients & grease 1 baking sheet. On each triangle of dough add: 1 spoonful of meat, chopped tomatoes & some cilantro. Fold up the corners of the dough to make your "pocket." Bake for 10-12 minutes or until tops & bottoms start to brown.

Southwest Stuffed Peppers
Yield: 2 servings
  • 1 cup of cooked rice
  • 1/4 cup tomato sauce
  • 1/4 t homemade taco seasoning
  • 1/2 cup of sweet corn
  • 1/2 cup of black beans
  • 1 red bell pepper
  • Fresh cilantro, chopped
  • 2 T salsa
Preheat oven to 400 degrees. Cut bell pepper in half and remove seeds. Place in a baking dish. In a small bowl combine cooked rice, tomato sauce & taco seasoning. Stir in black beans, corn & chopped cilantro. Spoon mixture into peppers. Spread 1 tablespoon of salsa over the top of each pepper. Bake for 20-30 minutes or until peppers are tender.

Recipes adapted from Recipe Sweet & Le Moine Family Kitchen.

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