Healthy Eating: Food is Fuel
I finally made the Mexican Stuffed Peppers that I pinned forever ago and they were soooo good, even my husband liked them!
I bought the ingredients two or three times over the last month or so and was talked out of it for one reason or another, but this time I was determined. Even after going to a local favorite spot in Seal Beach for a quick drink and smelling Fish & Chips (a favorite) that the guy next to me at the bar was eating, I stuck to my plan and we went home and ate a healthy dinner. Yay for willpower!
I have to admit I was a little less than enthused to be passing up (what smelled like) delicious fish and chips for low carb, low fat stuffed peppers, especially since I hadn’t ever tried the recipe and was worried it just might be awful. 🙁
Luckily they turned out to be quite tasty. Next time (and there will be a next time) I would add a little more spice…although perhaps substituting the 1/2 teaspoon of chili powder (couldn’t find it, and now I have 2) for 1/8 teaspoon of cayenne pepper changed the spice factor. Maybe adding both would spice it up. Either way, I recommend trying this recipe for a quick, healthy meal.
Mexican Stuffed Peppers
Healthy, easy weekday meal.
Amount Per Serving
Calories from Fat 75
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrates 19g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 T extra virgin olive oil
- 8 oz, ground turkey
- 1/4 c onion chopped
- 2 garlic cloves minced
- 3/4 c crushed tomatoes
- 1/2 c chicken stock
- 1/4 c frozen corn
- 1/4 c black beans
- 1/2 t cumin
- 1/2 t chili powder
- 1/2 t paprika
- 1/8 t pepper
- 1/2 t salt
- 1/2 c cooked quinoa
- 1/2 T lime juice
- 2 T cilantro chopped
- 3 bell peppers cut in half and seeded
- 1. Preheat oven to 350 degrees.
- 2. Add oil to large skillet.
- 3. Add ground turkey and saute until fully cooked, 4 - 5 mins.
- 4. Add onion and cook for 2 - 3 mins.
- 5. Toss in garlic and cookd for an additional minute.
- 6. Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook 2 - 3 mins until slightly thickened.
- 7. Take off heat and stir in cooked quinoa, lime juice and cilantro.
- 8. Stuff peppers with filling and place in 9 x 13 pan. Cover with aluminum foil. Bake for 20 - 25 mins. or until the peppers are tender and the filling is hot.
- 9. Serve immediately.
- I added shredded Colby jack cheese and baked for a few more minutes until cheese melted.
Adapted from chefsavy.com
Adapted from chefsavy.com
You can find this recipe and other recipes that I have tried or plan to try soon, on my Pinterest board.
Do you have a healthy recipe that turned out tastier than you expected?
What’s your go to fast and easy recipe? Leave me a comment below!
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And as always…