All Posts tagged peppers

Chicken Stuffed Peppers

I absolutely LOVE stuffed peppers and there is already an amazing stuffed pepper recipe available on this blog, but a great friend of mine created their own recipe the other day and treated us all to a super tasty dinner and it was so yummy, I had to share! A little back story, this great friend of mine is my non-biological little brother, Jim! Jim has lost 30 lbs since December and is getting incredibly creative in the kitchen! I love it when people own this!! He is making this a part of his lifestyle and sharing his culinary creativity with my family nearly every week. My mom has also accepted this lifestyle and has found it much easier to maintain when incorporating varied, tasty, and super simple recipes into her day! We never want this to get boring!!! We hope that providing you with new recipes each week it is making your journey for healthy living easier and more enjoyable! This stuffed pepper recipe has been a hit for everyone that has tried it thus far! Hope you enjoy as much as I did!!! Oh and the best part, its quick, which is a necessity in my home with a one year old standing at my feet following me around the kitchen as I prepare dinner. See even he is excited about this recipe! :)

 Ingredients:

4 oz. cream cheese, softened

½ cup cheddar cheese

1 tbsp. mayonnaise

1 tbsp. salsa ( I did a little more just bc I like salsa! :))

1 tsp. Mrs. Dash Fiesta Lime seasoning

1 tsp. each of salt, pepper, garlic powder

2 green or sweet peppers (I did one green and one red)

shredded chicken (I did rotisserie chicken and whatever you don’t use, use for leftovers for the week!)

Directions:

1)   Mix together first six ingredients until blended

2)   Stuff above mixture into equal parts into the 4 halves of peppers

3)  Bake for 15 minutes at 375 degrees

4)  Take out of oven and place desired amount of shredded chicken on top

5)  Sprinkle shredded cheese on top of chicken

6)  Place back in the oven and broil for 2-2.5 minutes (until cheese is melted)

Enjoy!!! I served mine a top a bed of lettuce and added a little extra salsa to it after it was cooked. You could also add queso, guacamole, or pico de gallo, or enjoy as is! It is FULL of flavor! The Mrs. Dash seasoning was a new find that I loved because it is significantly lower in carbs than your traditional taco seasoning and tastes just like it!

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Recipe Review- Stuffed Zucchini Boats

 

Stuffed Zucchini Boats
 
Author:
Ingredients
  • You Need per person/serving:
  • 1 medium zucchini
  • ¼ pound ground beef, bison, turkey, sausage, etc (1 lb/family of 4)
  • 2 oz of roasted red peppers (usually in a jar or can- 1 can per family of 4)
  • ¼ of a green pepper, chopped
  • ¼ of an onion, chopped
  • ½ egg (can use the whole egg for 1 person, or up to 3 eggs for family of 4)
  • Spices: oregano, salt, pepper, basil, garlic, chili powder, etc
  • tallow, lard, butter or coconut oil for cooking
  • optional: Cheese to top
Instructions
  1. Wash zucchini and put it whole and unpeeled into a large pot of water
  2. Bring to a boil and boil for about 10 minutes until somewhat tender.
  3. While that is boiling, heat the oil in a large skillet and cook peppers and onion.
  4. After veggies have cooked for 5 minutes, add meat. Cook until browned.
  5. Once zucchini are cooked, cut in half lengthwise and scoop out the seeds.
  6. Preheat the oven to 375 degrees.
  7. Place zucchini on large baking sheet. Add the scooped out seeds to the meat and veggies mixture.
  8. Add the roasted red peppers & the egg(s) to the (somewhat cooled) meat mixture and stir well.
  9. Evenly divide the meat and veggie mixture and “stuff” it into the zucchini boats.
  10. Top each with cheese (optional)
  11. Bake for 25-30 minutes or until well heated and cheese starts to bubble.
Notes
Loved these!! I used butter, ground beef, and shredded cheese. I didn't have roasted red peppers so I used a red bell pepper and added it to the veggie skillet. The roasted red peppers may give it a little more zing! I add leftover filling after "stuffing" my zucchini boats so I put the rest in a muffin tin and baked them as well to make crustless meat muffins. These reheated well so you could make ahead of time and refridgerate!
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