mexican stuffed bell peppers with chipotle roasted carrots

This is such a cook and crowd pleaser meal.  It’s easy to make, beautifully colorful, and delicious.  The carrots accompany this meal perfectly too.  Gotta give credit to my little one for the carrot seasonings.  Her inspiration source: many o’ episodes of America’s Worst Cook during a recent snowpocalypse in our area 🙂

hope this makes your belly smile…

Adapted from Broke and Bougie

Timing tip: Prepare the carrots first.  While they are roasting, prepare the stuffed peppers. Since the oven is at a slightly lower temperature than typical for roasting veggies, the carrots require more oven time.

Chipotle Roasted Carrots
Ingredients
1 bag organic carrots, washed and peeled
½ T. olive oil
Sea salt/pepper, freshly cracked
¼ t. paprika
1/8 t. chipotle powder

Directions: Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil or parchment paper.  Slice the carrots lengthwise.  Then, slice each half lengthwise again to create four quarters.  If too long, cut them in half to create “french fry size” guys.

In a mixing bowl, toss the carrots in the olive oil, salt/pepper, and dry seasonings. Arrange in a single layer on the baking sheet, making sure they are not touching each other.  Roast

Mexican Stuffed Bell Peppers

Ingredients
4 organic bell peppers
1 lb. organic ground turkey
1 T. cumin
1 T. chili powder
1 t. sea salt
1 t. black pepper
1 onion, finely chopped
½ c. feta cheese, crumbled
1-14 oz can organic fire roasted tomatoes
4 cloves garlic, minced
1/2 c. cooked quinoa, optional
Guacamole, optional topping (see recipe below)

Directions: If making the roasted carrots, the oven is already hot.  If not, preheat oven to 400 degrees. Cut the bell peppers in half from top to bottom (cutting down through the stems).  Remove the seeds and inner ‘guts.’

In a large, deep skillet, add 1 T. olive oil. Add the turkey, onion, and dry seasonings (cumin, chili powder, salt/pepper). Break the turkey into little bits with a wooden spoon and cook until no longer pink. Stir in the garlic and cook until fragrant (about a minute). Add the diced tomatoes and cook another minute. Remove from the heat, and stir in the feta cheese. If using cooked quinoa, stir it in now.

Lay the bell peppers open faced on a baking sheet. If the peppers don’t lay evenly, slice a thin strip from the bottom to create a level surface. Pack the turkey mixture into the peppers. Bake for 25-30 minutes. When they’re done, top with guacamole!

Guacamole
1 avocado
1/4 t. sea salt
1/4 t. black pepper, freshly ground
Squeeze of fresh lemon juice

Directions: Mash and stir together all ingredients.  Season with sea salt/pepper to taste.

Let’s Talk Tahini

What is tahini? It’s ground sesame seeds. It has a smooth, nut butter consistency and a nutty flavor that is slightly bitter. It makes for deliciously creamy sauces, dips, & dressings. If you’re like me, you had limited tahini recipes in your repertoire – until now.

When researching recipes for weekly meal plans, I came across one with tahini that looked fantastic. Knowing that tahini isn’t a common or necessarily cheap ingredient, I wanted to include it in several recipes if I was going to spend the money on it.

So, If you are cooking with me this week, add tahini to your grocery list 🙂

Let’s start with the The Roasted Beet (and their greens) Quinoa Salad. This is a great way to ease yourself into tahini because it’s in the dressing. This salad packs a powerful punch of flavor of which I could not get enough.   If you consider its incredible nutritional value from beets, beet greens, quinoa, tahini, etc., I’d say it’s the best salad I’ve eaten in quite a while!

Now on to the Tahini Collard Greens Cakes. Truth be told…this was not my favorite recipe. I’m not giving up on it though. The potential for something great is definitely in the mix. As it currently stands, though, it is simply “ok.” I have several ideas to improve it as you’ll read about later.  If you have an idea or two, I’d love to hear them too.

Another quick and flavorful dinner is the Kale Salad With Pears, Apples, and Pumpkin Seeds. The key to taking this from good to great is to massage the kale by hand with some lemon juice.  From there, things are easy peasy, lemon squeezy [Ha 🙂 That’s kinda funny, right ?!? I should probably be embarrassed that I’ve humored myself, but…I’m not.]

The Quick Zoodle (Zucchini) Pesto is incredibly fast, fresh, and flavorful.  Drizzle it with some good quality olive oil and top it off with some Parmesan cheese and…there you have it.

The Mexican Stuffed Bell Peppers are a great new take on an old classic. You could certainly substitute grass fed, organic beef for the ground turkey. However, I don’t think you’ll miss the beef. Add on the guacamole and your taste buds will be singing your praises.

Easy Apple Muffins are standard snack fare in my house. I make double batches often. We eat one batch over the course of a week and freeze the other.  These babies are an easy, anytime snack.  Pop a frozen one in the microwave for a few seconds, and they are ready to go!

Hope something makes your belly smile.

(Smartphone users – scroll to the bottom of the screen to sign up for We Eat For Real weekly meal plan emails) Continue reading “Let’s Talk Tahini”

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