Recipes, I mean.
It’s been quite a while since I posted a recipe on here. But I’ve been cooking. OH, I’ve been cooking. And I have a lot to share with you.
In our house, we go for simple, healthy, and delicious. I love my crock pot. I love freezer meals. I love easy.
I figure for the most part, you do too. Which is why we all get stuck in our ruts, right? We know what’s easy, we know what we like, and that’s that.
Until easy gets boring and we cave and go out to eat.
So, in hopes of sharing recipes, inspiring new dinners, and mixing up our ruts, I’m bringing recipes back. On a somewhat regular basis.
Mixing It Up will be a series of posts that include simple, yummy, new-to-you recipes. You’ll find these posts once every couple of weeks or so. Just me, sharing my stash of go-to recipes, gathered from the interwebz and my professional chef of an aunt.
You’re gonna love it.
Along those lines, I also want to share with you my new favorite meal planner, Plan To Eat. It’s an online meal planning system that allows you to pull in recipes from other blogs and websites, and helps you create a meal plan, reusable schedule, and weekly shopping list. It’s seriously amazing. And right now, you can sign up for the whole year for just under $28 with the code PTEBootCamp. It’s worth it, I’m totally obsessed. That code is from Kat over at Inspired to Action, and she is actually hosting a Plan To Eat Boot Camp starting TODAY!! She’s going to walk us through how she has set everything up, and how she uses the program so that meal planning only takes her five minutes a week. I’ll be walking through that with her, and I hope you’ll join us too! Just click on the link below to sign up for your own account:
Southwestern Stuffed Peppers
I’ve been wanting to make stuffed peppers for a while. I never had before! I had taco meat all cooked up and ready to go, so this was the perfect recipe! I found the original recipe on Real Simple, but tweaked it according to what I wanted to add. Here’s my tweaked version:
- 1 tablespoon olive oil
- 6 scallions, thinly sliced, white and green parts separated
- 1/2 pound ground beef, with taco seasoning
- 1 cup frozen corn
- 1 4.5-ounce can chopped green chilies
- 4 ounces Colby Jack, grated (1 cup)
- kosher salt and black pepper
- 4 large bell peppers, halved lengthwise, ribs and seeds removed
- 1/2 cup plain low-fat Greek yogurt
- salsa, for serving
- Heat oven to 375° F.
- Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, ½ cup of the Colby Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes.
- Uncover, sprinkle with the remaining ½ cup of Colby Jack, and bake until browned, 5 to 7 minutes more.
- In a small bowl, whisk together the yogurt and ¼ cup water. (<– This tastes EXACTLY like sour cream!!!! I was seriously over the moon about this. So much healthier, same taste!!!) Drizzle over the bell peppers and top with the salsa and scallion greens.
These were so amazing, totally filling, and wonderfully healthy!! Definitely going on the repeat list!!!
Have you ever made stuffed peppers? What are your favorite recipes? I feel like I want to stuff peppers with something every week! I love them!
Looking for a bunch of wonderfully easy recipes that you could cook up tonight? Check out LeighAnn’s awesome cookbook, 20 Minute Meals. Easy, healthy recipes for families on the go!
*Note: Affiliate links used.