February 3, 2019

November 28, 2018

March 28, 2018

January 10, 2018

September 19, 2017

April 4, 2017

December 4, 2016

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

Healthy Stuffed Peppers

January 10, 2018

Want a meal that EVERYONE, even your pickiest eaters, will love? Well, this is definitely on your list!

 

First, let me start by saying that I will give you the ingredients list but know that when it comes to spices I just tend to "sprinkle" them on there, I don't measure them.

 

 

Ingredients:

4 medium bell peppers (although only 3 are going to be pictured)

Olive Oil

Yellow Onion (I used about a quarter of it)

2 Garlic Cloves

3 Chicken Breast (You will have left overs)

1 Can of Hunt's Tomato Sauce

1 Cup of cooked Quinoa (I prefer Trader Joe's TriColor)

1 Can of Black Beans

1 Bag of Frozen Corn Kernels

Shredded Mexican Cheese

Lime Juice

 

Spices:

Chili Powder (optional)

Garlic Powder

Onion Powder

Paprika

Cumin

 

 

1. Preheat oven to 375 degrees

 

1A. Get a medium pot on boil for your quinoa (2 cups of water).

 

 

**These two steps take the longest in this whole process. Add a dash of salt to the pot of water to help it get to boiling faster.**

 

2. Cut bell peppers in half, deseed and then place skin down in a large baking dish

 

 

 

3. Heat olive oil (2 tsp.) in a large nonstick skillet over medium heat.

 

**I love my copper frying pan that I got at Bed Bath & Beyond. Plus, they always have those 20% off deals, AMIRIGHT!? **

 

4. Add onion; cook, stirring frequently, for 4-5 minutes or until it becomes translucent. 

 

 

5. Add garlic; cook and stir frequently. You might even want to turn down the temperature a bit because the garlic will burn quickly if you're not watching it.

 

5A. By this point, your pot of water should be boiling so you are going to throw in the quinoa (1 cup) in the pot. Turn it down to low heat and cover.

 

 

 

 

6. Add diced chicken to pan and cook until it is pink; stir frequently. At this time you'll want to add in your spices. Like I mentioned above I just sprinkle mine on and don't necessarily measure them out. I like to pretend I know what I am doing.. HAHAHA just kidding, I do.. Sort of!

 

 

 7. Once you can see that the chicken is mostly cooked you're going to add your can of Hunt's tomato sauce (lower in sugar than most others) and throw in your corn (doesn't matter that it isn't defrosted) and drained can of black beans. Squeeze a little bit of lime juice into the mixture.

Reduce heat to medium.

 

 

 8. Your oven should have beeped by now that it's ready at 375 degrees. Check that your quinoa is done (it should be soft) and now, it's time to fill up your peppers. Fill each pepper with a chicken mixture and with some quinoa. They might fall over but hey, that's okay.. We aren't looking for presentation here we are going for taste!

 

9. Put in oven and cook for 35 minutes or until the peppers are tender. You can even throw a little cheese on there when you have 3 minutes left of cooking.

 

 ** You will have extra chicken mixture and quinoa. Put it in a bowl and save it for leftovers! **

 

 

Bon Appétit!

 

 

XO,

 

Maren

 

Please reload

Follow Us