2 Mother's Day Lunch Ideas She'll Love

Stuffed Peppers

Ingredients

6 bell peppers

1 tbsp. extra-virgin olive oil

1 lb. chicken breast

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 1/2 c. low-sodium chicken broth (or water), divided

1 c. couscous

1 small red onion, chopped

1 clove garlic, minced

1 c. crumbled feta, divided, plus more for sprinkling

1 zucchini, chopped

1 c. quartered cherry tomatoes

1/2 c. kalamata olives, chopped

2 tbsp. chopped dill

Lemon wedges, for serving

Directions

Step 1

Preheat oven to 350º. Slice off the top of each bell pepper. Discard stems and remove ribs and seeds from peppers. Place peppers upright in a large casserole dish.

Step 2

In a large skillet over medium heat, heat oil. Add chicken and season with oregano, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.

Step 3

In a medium saucepan over medium-high heat, add 1 cup chicken stock. Bring to a boil then remove pan from heat. Stir in couscous then cover the pan with a tight-forming lid until the couscous is tender and all of the liquid has been absorbed, about 5 minutes.

Step 4

In a large bowl, combine cooked couscous, red onion, garlic, 1/2 cup feta, zucchini, tomatoes and olives. Season mixture with salt and pepper.

Step 5

Stuff couscous mixture into peppers and sprinkle tops with remaining 1/2 cup feta. Pour remaining 1/2 cup chicken broth into baking dish (to help the peppers steam) and cover with foil. Bake until peppers are tender and the cheese is melty, 42 to 45 minutes. Squeeze lemon juice over cooked peppers and serve immediately.

Mexican Torta

Mexican tortas are one of the most delicious types of sandwiches. No surprise, since Mexican food tends to be crazy delicious across the board. Though tortas can be a pretty hearty meal on their own, a bowl of salsa or guacamole with tortilla chips would be welcome alongside. Serve with a refreshing drink like Tepache, a Michelada, or a watermelon agua fresca.

Ingredients

1 1/4 c. panko bread crumbs

2 large eggs

1/4 c. unbleached all-purpose flour

4 (1/4"-thick) chicken cutlets (about 1 lb. total)

Kosher salt

Freshly ground black pepper

Vegetable oil, for frying

4 telera, bolillo, or other soft, 5" rolls

1 (16-oz.) can refried pinto or black beans, warmed

1/4 white onion, finely chopped

8 oz. queso fresco, thinly sliced

2 ripe small tomatoes, thinly sliced

1 large avocado, thinly sliced

1/2 c. fresh cilantro leaves

1/4 c. mayonnaise

1/2 c. sliced pickled jalapeños

Directions

Step 1

In a shallow bowl, crush panko a few times with your hands to break into smaller pieces. In another shallow bowl, beat eggs to combine. Place flour in a third shallow bowl.

Step 2

Season chicken with 1/2 tsp. salt and 1/4 tsp. black pepper. Working one at a time, coat chicken in flour, shaking off excess. Dip chicken into egg, then into panko, pressing to adhere. Transfer to a plate.

Step 3

Into a large heavy pot, pour oil to a depth of 1/4"; heat over medium-high heat until shimmering. Fry 2 cutlets, turning halfway through, until chicken is cooked through and panko is golden brown, 2 to 3 minutes per side. Transfer chicken to a wire rack set over a rimmed baking sheet or paper-towel lined plate; season with salt. Repeat with remaining cutlets.

Step 4

Slice rolls open. Spread cut side of bottom buns with beans. Sprinkle with onion and cheese, then top with cutlets, tomato, avocado, and cilantro. Spread cut side of top bun with mayonnaise and top with jalapeños. Close sandwiches and serve.