Mexican Stuffed Peppers to get back into the swing of things

What a whirlwind the end of summer and beginning of this fall has been- I can’t believe it’s almost November already!

When seasons change and we are busy meal-planning tends to go to the wayside for many, and I’ve been guilty of this the past two months or so. Let me tell you people, the easiest way to eat healthfully (not to mention save money) is to meal plan- personally it does wonders for my physical and mental health, as well as my wallet; meal planning AKA having great food on-hand is not something you’ll tend to regret. Anyways, my attempts to try balancing between keeping it healthy & completely winging it has really just left me feeling like this….

honey boo boo…I seriously haven’t had a salad in a while; but unlike Honey Boo Boo I’m not feeling so great about it. With the cooler temps moving in I’ve been craving warm comfort foods so I decided to finally get back in the groove of prepping some delicious and healthy meals to get me back on track. I knew I wanted to make something 1.) that I can eat for a few days (because I’m busy, but also lazy and don’t like cooking every night if I don’t have to) and 2.) that’s going to satisfy me & not make be feel like crap… enter Mexican Stuffed Peppers with extra veggies.

Stuffed peppers are one of my favorites because they’re easy to make, store well in the ‘fridge, they’re versatile, delicious and filling! Boom- I just talked a big game. If you don’t like any of the ingredients listed, just leave it out, if I didn’t add something you like, add it in; the beauty of cooking versus baking is that is doesn’t have to be perfect or exact to come out great.

Now that the crazy seasonal-transition is coming to an end, I’m hoping to be back with more posts in the upcoming weeks; but for now l’ll leave you with this easy recipe & these dark crappy photos of these delicious peppers! If you give them a try, I’d love to know what you think in the comments section!


peppers all cleaned out


ready to go in the oven



I used this recipe as my inspiration but below is exactly what I did…

Shopping/ingredient list:
-6 pack of Bell Peppers (red, green and yellow)
-Ground turkey
-Button Mushrooms, minced (about 6? I used a small pack)
-1 small red onion, minced
-1 fresh jalapeno, minced (wear gloves when chopping & de-seeding if you can!)
-1 can Low-sodium Black Beans (drained and rinsed)
-1 can Diced Tomatoes with Green Chilies (drained)
-1 packet Taco seasoning
-Fresh Cilantro (optional)
-Sharp Cheddar Cheese (optional)
-Monterey Jack Cheese (optional)

I’m not a huge fan of mushrooms, but when you chop them up and mix them with all these other veggies you can hardly taste them and, most importantly, they serve as a great filler for more bulk with added nutrients and less calories!

-Preheat oven to 375
-In a deep skillet saute the mushrooms, red onion & jalapeno together- let cook down.
-Add in diced tomatoes, allow to simmer
-Add ground turkey & taco seasoning, allow to come to a simmer- when the turkey is almost cooked through, add in the black beans and simmer all together for a bit (5-10ish minutes?) to get rid of excess liquid and blend/intensify the flavors
-Stir in Cilantro

While the magic is happening on the stove…
-Rinse and dry your peppers
-Cut the tops out and clean out the guts and seeds
-In the bottom of the baking pan put a bit of water (to prevent sticking and also for added moisture to “steam” the peppers while cooking)
-Take the filling from the stove-top and carefully spoon the mixture into the peppers- packed tight I perfectly filled 6 peppers
-Cover with aluminum foil and bake in the oven for about 25 minutes
-At this point, if you choose to top with cheese, now is the time! Remove from oven, and press a few tablespoons of cheese into the top of each pepper; put oven on low-broil and put peppers back in for a few minutes.
-You’re done! Enjoy with additional chopped cilantro on top and/or Greek yogurt on the side in lieu of sour cream… Enjoy!

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