Well it has been a while since I have posted anything on my blog. Moving, changing jobs and getting settled are not my excuses, but were pretty big factors. Anyway, the point is, I am back at it and my goal is to start posting again weekly J
One of my most favorite parts of being back home is being able to cook for Marcus and I again. I am so lucky he is not a picky eater and likes it when I experiment with recipes and ideas. Last Christmas, we were introduced to ‘stuffed peppers’ by his oldest sister Nicole. She made them for dinner one night while we were all in Wenatchee and they were AMAZING! So of course when we got back home, Marcus requested I make them for dinner. We started experimenting with different ingredients and have found our favorites are Mexican inspired ‘stuffed peppers’! Like the title of this blog says, all this recipe requires are 5 main ingredients and after having a few days of leftovers, Marcus and I have developed 3 delicious, healthy meals!
Below is the recipe for the main filling, which can be made into stuffed peppers, healthy nachos, or rolled into tortillas for tasty burritos. It makes a lot of food, but the best part is the flavors get even better when eaten as leftovers!
Ingredients
1lb lean ground turkey (or chicken)
1 can low sodium black beans *
½ large sweet onion, diced
1 cup frozen corn
2 medium tomatoes, diced
*If your beans aren’t low sodium, place them in a strainer and rinse with water for 1 -2 minutes.
Directions
Brown ground turkey (or chicken) in a pan, meanwhile, sauté onion using small amount of olive oil. Once onions are sautéed, add corn, black beans and tomato and simmer together for 5 minutes on low temperature. Add in turkey after it is fully cooked. Season with black pepper, ¼ c salsa and hot sauce if desired. Let all ingredients simmer together another 5 minutes and allow flavors to mix together.
Stuffed Peppers
Turn oven on to Broil;
Slice off top and hollow green peppers (the above recipe will make around 6)
Fill each pepper almost full and add cheese to the top (we like Sargento’s Mexican Blend)
Place peppers on baking sheet and broil 2-3 minutes or until cheese is melted
Nachos (yes they can be healthy!)
Preheat oven to 350
On a baking sheet layer tortilla chips, followed by the mix and repeat twice.
Top with cheese
Bake 7-10 minutes or until cheese is melted
Serve with a side of salsa and guacamole
Burritos
Place 3-4 spoon full’s of the mix into a whole-wheat tortilla
Top with salsa or avocado
Roll up and enjoy!
Late last week when I made the filling we enjoyed it stuffed in green peppers. Tonight, as leftovers (while watching the Stanley Cup Game 6) Marcus and I enjoyed the filling as tasty nachos with a side of salsa and guacamole, it was so delicious!
b.
