Archives

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie

Julia Ann
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Vegetarian
Cuisine Southwest
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1-15 ounce pinto beans drained and rinsed
  • 2 cups corn frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes diced and with juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cumin
  • 1/4 to 1/2 cup water if needed for more liquid
  • CORN BREAD TOPPING
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 cup 2% milk
  • 1 egg beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 400 F.
  • Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  • Heat olive oil in skillet.
  • Add onion, celery, red bell pepper, and garlic to softened.
  • Add remaining vegetables.
  • Heat to simmering.
  • MIX CORNBREAD TOPPING
  • Whisk dry ingredients together.
  • Add milk, egg and oil.
  • Stir until just mixed, do not beat until smooth.
  • Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  • Bake 25 minutes.
  • Sprinkle shredded cheese on top, set in oven to melt cheese.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Red Bell Peppers Stuffed w/ Beans & Rice

RED BELL PEPPERS STUFFED W/ BEANS AND RICE

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Peppers Stuffed w/ Beans and Rice

Red bell peppers have become a favorite at our house.  I have oven roasted peppers available in the freezer most of the time.  They are available to add to sauces, soups, meatloaf or stews.  Roasted red bell peppers are good with oregano, olive oil, garlic, and balsamic vinegar.  Now that is a completely different recipe.

For a festive and nutritional entree for a family night dinner, serve Red Bell Peppers Stuffed w/ Beans and Rice.  This is one of those dishes that came about when I had lots of peppers and left over rice.  Just the beginning fixings for stuffed peppers with addition of refried beans.

Red Bell Peppers Stuffed w/ Beans & Rice

Julia Ann
Red bell peppers are stuffed with seasoned rice and refried beans, topped with cheese and baked. A good way to use left over rice.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Side Dish or Entree
Cuisine Southwest
Servings 4

Ingredients
  

  • 2 large red bell peppers

Instructions
 

  • Preheat oven to 350 F. Lightly oil baking dish that will peppers upright.
  • Cut bell peppers in half lengthwise, remove seeds, wash inside and out.
  • Parboil peppers in boiling water for 3 minutes, drain and set aside.
  • In saucepan, combine rice in the cup of broth and cup of water.
  • Bring to boil and simmer until tender and water absorbed, 15-20 minutes.
  • Keep rice warm.
  • In a microwave dish, blend the fat-free refried beans, tomato paste, onion and hot sauce to taste. Add more broth to make beans a thinner mixture.
  • Heat 3 minutes to heat through.
  • Mix 1 1/2 cup of rice and 1 1/2 cup of bean mixture.
  • Stuff parboiled bell pepper cups the rice/bean mixture.
  • Set stuffed peppers in the prepared baking dish, top with shredded cheese until heated through and cheese is melted.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Ready To Stuff

I use 2 large red bell peppers, cut lengthwise, wash inside and out, remove the seeds and white membrane from inside the peppers.

Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

The first time I made this I had left over white long-grain rice, otherwise, I prepare the rice. Brown rice would be an excellent  rice to choose for the healthy benefits.

Serve with steamed kale or lettuce salad.

A taste of Stuffed Red Bell Pepper.

Health Benefits:

A very brief summary.
Bell peppers are an excellent source of beta-carotene, vitamin C, A and E.  The nutrients  give antioxidant and anti-inflammatory benefits, to help prevent disease and infections.

Beans are known for non-animal protein, vitamin B 6, fiber and complex carbohydrate which is slower to digest and gives energy. Refried beans may contain bacon fat or lard, onion or garlic. There are canned fat-free refried beans available.

Rice is an important source of complex carbohydrates.  White rice grain had the germ and bran polished away which does decrease the nutrient value.  Enriched white rice has folate, vitamin B, added.  Brown and wild rice have more nutrients and fiber, therefore considered healthier.   There are many types of rice different nutritional values.

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S.  Pat & Trdmk. Off.  Reg. “Trade-marks Canadian Intellectual Property Office.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.