Mexican-style Stuffed Bell Peppers

For a Mexican-themed hallway dinner, I was at lost as to what to make. Of course, I considered burrito... but I had a few bell peppers that needed finishing in my fridge.

A quick Google search led me to this recipe for stuffed bell peppers. I filled mine with half white and half brown rice, black beans, corn, and tomato sauce, all mixed and topped with cheese. Instead of boiling the peppers, I pan-fried them a bit before sticking them in the oven to cook some more while the filling cooked. I also halved each bell pepper (I had 3 red, one green, and one yellow pepper) since a whole pepper per person would have been too filling for a bring-and-share dinner.

It was delicious coupled with some quark~

Vegetarian Burritos

While doing groceries the other day (fridge was empty from Spring Break, so had to fill it a bit before market day came), I randomly decided we would have burritos for dinner yesterday. Probably was influenced by the two tortillas my friend gave me. Or maybe I just hadn't had any for too long. Whichever the reason, I was clear I was getting burritos done.

I made new white rice, in which I mixed some chopped cilantro (frozen from a few weeks back), and added some lemon juice in an attempt to replicate the Chipotle rice.

For the black beans, I just took a can of beans, stir-fried them a little with some salt, and then they were ready.

Chopped some lettuce and diced some tomatoes. Yesterday's version did not have guacamole, but I got some ripe avocados at the market today, so I made guacamole by mashing the avocado, adding some lemon juice and salt, and mixing it all together.

The grated cheese tastes like aged Gouda, which has a sharper flavor than the younger ones. I prefer the taste of aged cheese, and it was the cheapest grated cheese, in any case. I couldn't find sour cream, so I grabbed a tub of quark -- a good decision. It has a very nice flavor, and apparently, it has less fat than sour cream.

Pile the ingredients in whichever order, and wrap it up!