Cook Once Eat Twice 2 Easy Recipes

Cook Once Eat Twice Recipes 2 easy recipes to simplify life!

Tacos and Rice Dinner
Mexi-Stuffed Peppers

Cook This Once:

3 lbs. lean ground beef or vegie meat crumbles

1 onion, chopped

1 bell pepper, chopped

1 ½ cups water 

2 (1 1/4 ounce) packages taco seasoning mix*

1¾ cup long grained white rice

mix up an economical batch of your own taco seasoning: 2 tablespoons chili powder, 1 teaspoon each: cumin, paprika, garlic powder, ½ teaspoon cornstarch, onion powder, dried oregano seasoning salt.

1. Brown ground beef or vega-crumbles with onion and pepper. Drain fat, stir in water and taco seasoning, cook for an additional 5 minutes.

2. Separate half of the mixture, cool and refrigerate in a tightly sealed container.

3. Cook rice according to package directions or Make "Pink Rice."  Separate half. cool and refrigerate in a tightly sealed container.

Tacos & Rice Dinner you'll need:

crunchy or soft taco shells, warmed 

Your choice of : 

onion, chopped 

bell pepper,  chopped 

tomato, diced

avocado, diced

jalapeno pepper, chopped

lettuce or cabbage, shredded 

pareve or dairy sour cream

pareve or dairy cheese, shredded

Serve tortillas or taco shells, and let your family build their own creation.

Mexi-Stuffed Peppers

I never really liked stuffed peppers until I tried them with this Mexican twist. They are a real crowd pleaser! Some have told me they add beans in place of half the rice and my kids loved it when I once threw a cup of corn in the mix. This dish freezes well. In fact the peppers will be softer if you do. Thaw in the refrigerator overnight before baking. 

You’ll need:

1 egg, beaten

2 cups cooked rice

1 (8 ounce) can corn niblets, drained

4-6 bell peppers, halved lengthwise, stemmed and seeded 

1 (19 ounce) can diced tomatoes

1 (15-16 ounce) jar salsa

pareve or dairy cheese, shredded

Serve with a  shredded cabbage salad and bottled or simple homemade vinaigrette.

1. Preheat oven to 350 degrees. In a large bowl, crumble meat mixture, mix in the beaten egg. Gently stir in the rice and beans or corn if using.

2. Spread tomatoes and one cup water on the bottom of an ovenproof 9x13 inch inch baking dish.

3. Spoon beef mixture into peppers. 
Place peppers, cut side up, on top of the tomatoes. Top each pepper with salsa. Cover pan tightly with foil. (at this point you may freeze or continue with the recipe)

4. Bake in preheated oven for 30 minutes until peppers are soft.

5. Remove cover, top each pepper with cheese Broil about 1 minute until the cheese is melted.

Be sure to read these cook once, eat twice tips. Want to see more? Here are more Cook Once, Eat Twice recipes from thekosherchannel.com.

Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.



Kosher Mexican  Menu!



As featured in Mishpacha, the Jewish Press, Hamodia,  Yated & 5Towns Jewish Home