Kyle made a fire in our backyard last weekend to make s’mores. I can’t say it was romantic or anything, but fun nonetheless! Until Penny started throwing up from Kyle giving her too many s’mores. (They were chocolate-less s’mores. Were they really worth it, Penny? CHOCOLATE-LESS? Not likely.)
Anywho, listen up if you like mexican food.
Or avocados. Because I’ll use any excuse to eat an avocado. (How about avocado cream cheese puffy goodness?)
These peppers were an absolutely delish and HEALTHY meal. It was very welcome after a weekend of junk food and sweets. Is that pretty much every weekend for everyone? It seems that way for us…
The filling for these stuffed peppers is VERY versatile. Who wants to eat leftovers in the same form as their original meal? Not my husband, that’s for sure. I see a flash of disappointment in his eyes when I mention leftovers. So I try to disguise them. Usually into something that resembles a taco. Because Kyle will eat anything in the form of a taco.
Have you ever tried queso fresco? It a crumbly, mild flavored Mexican cheese. The texture is something I need to get used to but Kyle likes it a lot. We buy it at our Mexican grocery store.
As you can see, I’m sticking with the colby-jack cheese.
See that neck roll? It’s because Kyle lets her lick his plate after every meal. Do you notice she left all the vegetables?
With the last of the leftovers, I made a frittata. It was NOT worthy of a photo, but it still deserves mentioning because it was surprisingly very good. Guidance on making frittatas follows the stuffed peppers recipe.
Southwestern Stuffed Peppers
Many thanks to simplylovefood
- 2 tbs olive oil
- 1/2 lb ground turkey breast
- 1 onion, chopped
- 1 heaping tbsp taco seasoning
- 2 cups of cooked rice (any type works, I used white)
- 3-4 bell peppers, halved and seeds removed
- 1 can of black beans, drained & rinsed
- ½ cup corn (canned, frozen, fresh..whatever)
- 1 (15 -16 ounce) jar of salsa (we used mango habanero)
- shredded Colby-Jack cheese
- fresh cilantro
- sour cream
- sliced avocado
*I only made two stuffed peppers, allowing for all the leftover meals for future nights. I’m sure you could also just prepare the peppers up until the baking stage and throw extras in the freezer if you want!
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them. (I completely missed this step and just baked my completed peppers an extra 10 or 15 minutes.)
Saute onions in the olive oil until clear and soft, about 10 minutes. Remove them from pan and set aside. Cook the turkey in the same pan until no longer pink. Add the onions back in, along with the rest of the ingredients except cheese.
Spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
With help from Shape Magazine
I used one egg for every cup of rice mixture (very approximate). Add a splash of milk for every egg used.
In a large bowl, whisk together eggs and milk. Mix with rice leftovers. Let mixture stand for 5 minutes. Preheat broiler. Heat oil in a large oven-safe skillet over medium heat. Add egg mixture and cook for 3-5 minutes, until almost cooked through to the surface, frequently smoothing the top with the back of a large spoon.
Place skillet under the broiler; cook for 1-2 minutes, until the top is done. Sprinkle with shredded cheese and return skillet to the broiler. Broil for 1-2 minutes, until the cheese is golden. Slice into 4 equal wedges. Serve warm or at room temperature with sour cream, salsa, and/or cilantro.