Searching for Wow is back! We took a long break because Wing and I just bought a house! So we’ve been incredibly busy moving and working on it to make it ours. We’ve finally come to a point where we can relax some, so that means better meals and blogging about them again.

During our move, Wing and I made the decision to start eating healthier. That means I’m planning to incorporate one vegetarian meal a week and reducing the amount of red meat. I had started putting this plan into action, but I hadn’t really thought about the blogging side of it until recently when I went onto Paul McCartney’s official site to check out concert information. I was clicking around and discovered Meatless Mondays

(Side note: Paul McCartney’s coming to San Diego for the first time in over 30 years! Woot! Too bad I won’t be going since I just bought a house and am now too poor. Oh well. Mars and I saw him live in Vegas so I’ll survive.)

Granted, I’m not becoming vegetarian. I’m simply too picky of an eater. Those so-called “replacements” for meat – eggplant parmesan, tofu “chicken,” Portobello mushroom burgers – all disgusting to me. Give me the meat over the vegetables. I may die earlier from the fat content, but I’m pretty sure the horrible taste factor would shave days off my life too, so I think I’m about even there. Anyway, in an attempt to be healthier, I’ve decided to jump on the band wagon with this “Meatless Monday” thing. And I’ll post my attempts on the blog as a recurring Monday theme.

This week’s “Meatless Monday” recipe is vegetarian stuffed bell peppers. These stuffed bells are reminiscent of Southern California’s love for Mexican cuisine. They’re delicious as the recipe is written, but they’re also incredibly versatile. Next time, I plan to try different cheeses such as cotija, maybe add some Mexican spices such as cumin, chipotle chile powder, or as a garnish cilantro. Mix and match according to your own taste!

Vegetarian Stuffed Bells

Vegetarian Stuffed Bell Peppers

  • 2 Large bell peppers (we used orange, but you can use your favorite)
  • 1 cup Mexican rice (we purchased ours pre-made, but watch out if you’re a true vegetarian. You might want to make your own to ensure that it’s not made with chicken broth)
  • 1/2 cup shredded Cheddar jack cheese
  • 1/2 cup chunky salsa
  • 1 (15-oz) can black beans, drained and rinsed (I only used about half the can and saved the rest)
  • 1 (15-oz) can green enchilada sauce, divided
  • 1/2 cup water

Cut off the tops of the bell peppers. Remove the seeds and membranes. In a bowl, stir together the rice, cheese, salsa, and beans. Stuff each pepper with the mixture. Place in a slow cooker. Add 1/2 the can of enchilada sauce and the water to the slow cooker, so the bells are sitting in about an inch of liquid (depending on the size of your slow cooker, you may need to adjust the amount of sauce and water you use). Cover and cook on high for 2 hours.

After the bell peppers are tender, cover the peppers with the remaining enchilada sauce. Cover and cook for another 10-20 minutes.