Pescetarian-friendly Mexican stuffed tilapia peppers are a great “back to the dinner table” meal as the summer begins to wind down and we gear up for getting back to our fall routines.Is it really already the end of August?! This month’s Recipe Redux theme is “back to the dinner table” – recipes that will inspire the whole family to get back to the dinner table and back to a routine after the hustle and bustle of summer vacations, camps, etc.
I definitely fell out of a routine of eating home cooked meals for the month of June while I made my way around Europe and then to the Finger Lakes and then to Buffalo, NY. I fell out of my exercise routine too. Needless to say I didn’t feel so healthy once I returned from my travels. Luckily though, I had a CSA waiting for me which encouraged me to quickly get back to the dinner table and kicked my butt back into menu planning gear.
So, I’ve been back to the dinner table for the last month or so now which will make the transition into a fall routine a little smoother.
For those of you who are just returning from your summer vacations or getting ready to send the kids back to school, this family-friendly recipe is for you.Stuffed peppers are the best. They utilize end of the summer bell peppers and you can pretty much make them your own based on what flavors you like. Feeling spicy? Go for Mexican themed. Feeling Mediterranean? Try a Greek-inspired pepper with feta, olives, cucumbers, rice, and tzatziki. Feeling saucy? Go Italian style with tomato sauce, mozzarella, and basil. The options are endless.
I was feeling a little fiery and decided to go for Mexican style. Many people will stuff peppers with ground turkey or beef but this pescetarian decided to try fish! And it turned out awesome. They were super flavorful and bright in color, making it a dish any family would run back to the dinner table for. And in case you were wondering, these were given two thumbs up from the resident food critic, Steve.Print
- 1 lb tilapia filets (can substitute any white fish such as haddock or cod)
- 2 tsp chili powder
- 2 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- 2-3 tbsp olive oil
- 1 cup black beans, rinsed
- 1 cup cooked brown rice
- 2 tomatoes, diced
- ¾ cup sour cream
- ¾ cup Pepper Jack cheese
- 6 red or green bell peppers, stem ends, ribs, and seeds removed
- 3/4 cup Cojita cheese, a mild Mexican cheese (can substitute Mozzarella or Cheddar cheese)
- Preheat oven to 350 degrees F. Fill a baking dish with 1 cup water.
- Combine chili powder, paprika, cayenne pepper, and salt in a small bowl. Sprinkle ½ of the spice rub over both sides of the tilapia and rub it into the fish. Let sit for at least 10 minutes.
- In a large saucepan, heat olive oil over medium heat. Cook tilapia for 3-5 minutes on each side, until fish is tender and flaky. Remove fish from heat and cut into 1-inch pieces.
- Over low heat, add beans, tomatoes, rice, Pepper Jack cheese, and sour cream to the saucepan. Sprinkle with remaining spice mix and toss to coat. Add fish back to the pan and toss to combine. Remove from heat.
- Place bell peppers tightly into baking dish. Spoon tilapia mixture into the peppers right up to the top. Place baking dish in oven at 350 degrees F and bake for 30-45 minutes, or until peppers are tender. Remove from oven and sprinkle Cojita cheese on top of peppers.
Tell me, have you ever made stuffed peppers? What do you typically stuff them with?
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Check out how the other Reduxers are getting families back to the dinner table this month:[inlinkz_linkup id=548735 mode=1]
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.