Oh the joys of little differences living abroad. In Dubai, most produce is called by its British name. Therefore, bell pepper is capsicum, zucchini is courgette, and eggplant is aubergine. I can never remember to call cilantro coriander. My spellcheck doesn’t even understand courgette or aubergine.
So I suppose I’ve made Santa Fe Stuffed Capsicums, recipe from Skinnytaste. Skinnytaste is a fantastic source of inspiring recipes! This is a good one when you’re craving Mexican flavors but want to keep it lighter. It also yields a lot, and makes great leftovers.
I used to complain about how hard it is to cook for one, because I always had so much left over and felt like I was often wasting ingredients when they went bad before I could consume them all. I was missing the upside, which was that after I invested all the time in making a big meal, I was set with leftovers for a bit. Not so much now that I live with a hungry man. Now I hardly ever have leftovers and I feel like the food just goes so quickly!
So I appreciate that this large batch recipe holds up well for leftovers and it’s super satisfying and healthy. I’ve already whined about the lack of black beans here, so I subbed another type of bean and added more corn. The other modification I made this round was that I used chicken instead of turkey. I haven’t found ground turkey here yet, but I did find “minced chicken”. Worked just as well!
This recipe is easy to modify, so try it with different proteins or go all-veg! It will always look cute when served in the pepper. Er, capsicum.