4 large capsicum, halved and seeded (green, red or yellow - doesn't matter)
2 cups cooked rice
1 cup grated cheese
1/2 cup sour cream
410 g can kidney beans, undrained
300g can whole kernel corn
1 pkt Taco seasoning
Heat oven to 175°. Mix filling ingredients and place 1/2 cup of the filling mixture into each capsicum half. Place capsicum into an ungreased Pyrex baking dish. Cover with foil and bake for 50-60 minutes or until tender. Garnish with salsa and serve with corn chips and more salsa and rice.
This week we are eating:
Sunday: Roast Beef
Monday: Stuffed capsicum
Tuesday: Salmon & potato rissoles, tossed salad
Wednesday: Yorkshire meat pancakes, salad
Thursday: MOO Pizza
Friday: Tomato & onion quiche, salads
Saturday: Baked bean tacos
We had a win this week and have been able to buy a small upright freezer. It's just the right size for storing fruit and vegetable packets, which is what I'll be stocking it with. That will free up room in the big freezer for meat and chicken, which will hopefully come on sale soon. I'm almost due for a quarterly meat shop and my list is growing by the day. It also means I'll be able to get my big freezer organised and tidied up - again!
How does another freezer affect my meal plan? Well for starters it means I have more choice because I'm able to freeze more food. I freeze just about anything (and I'm preparing a post on what and how I freeze for next week) because it is an efficient and safe way of long-term food storage.
And that of course means I have lots of great ingredients to use in cooking and baking, giving us a much bigger variety in our meals.
I love my freezer(s) and couldn't live without them. I know because when our first freezer stopped working I tried to survive with just the small freezer on top of our fridge. It was a dismal failure and within a fortnight I had another freezer.