Southwestern Stuffed Bell Peppers

If you’ve read any of my recipe posts before, you’ll know how much I like a quick and easy recipe. Like most families, our weeknights tend to get a bit chaotic, so anything that doesn’t take too much time but is still super tasty and can be considered healthy will always be a winner in my book.

When I was meal planning and grocery list writing for this week I was very unmotivated. Normally I have some ideas of things I want to make during the week, but not this time. This time, I was drawing a blank. I was looking at food images to try to get my creative juices flowing when I came across stuffed peppers. Perfect. Done. Put them on the list. I moved on through the rest of the week’s meals and hit up Trader Joe’s.

Often after grocery shopping and putting away the food, I don’t want to cook dinner. It is just a testament to how simple these are to make that I didn’t mind making dinner after I put the groceries away!

Stuffed peppers are pretty easy and can be totally customizable to whatever flavors you want. I went with a southwestern flavor profile for these and they were very good.

When buying your bell peppers, try to get the ones with four nodes on the bottom. The ones with three are fine, but four makes them a bit easier to stand up in the baking dish. Also, try to get round, fat ones. The longer skinny ones won’t work quite as well.

Southwestern Stuffed Bell Peppers

serves 6-8, depending on the size of your peppers


6-8 bell peppers, any color (*see above for tips on buying)

1 pound ground turkey

½ yellow onion, diced

3 cloves garlic, minced

½ package taco seasoning (or the equivalent of homemade)

1 4oz can diced green chiles

2 tablespoons tomato paste

1 cup frozen corn, thawed

2 tablespoons lowfat cream cheese *optional

1 cup cooked brown rice

1 cup or so shredded cheese (I used cheddar)

olive oil

Salt and pepper

Preheat your oven to 375.

In a skillet over medium heat, add a couple tablespoons of olive oil. Brown the turkey with the onions and garlic until the meat is cooked through and the onions and garlic are softened. Next, add the taco seasoning, green chiles, tomato paste, and corn. Stir.

If adding the cream cheese, do it now.  It is optional, but it does take the filling up a notch. It also makes it a bit creamy and less likely to dry out in the oven. It won’t seem like enough at first, but trust me. Keep stirring it in and it will cover the whole pan.

Meanwhile, cut the tops off the peppers and take out the seeds and core. Drizzle with a little olive oil and sprinkle in some salt and pepper.  Stand up in a shallow baking dish.

Time to assemble: In the bottom quarter of each pepper, spoon in some rice. Sprinkle with a little cheese, then top with the meat filling. Pack it in and let it go over the top. Don’t be shy with the filling!  Sprinkle more cheese on top.

Cover with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, or until the cheese is all melty.


Basic Frittata

I go to work really early during the week, so family breakfasts aren’t really a thing most of the time. I get up, get dressed, make whatever lunches need to be made, have some coffee, and head to the office. Everyone else is still asleep.

Weekday breakfasts tend to be oatmeal or cereal or toast. Something along those lines. That’s why I try to up my game on the weekends. I like breakfast burritos or French toast. Waffles and pancakes. Even just good ol’ bacon and eggs is nice for my family to sit down and have breakfast together. One breakfast I really like to make is a frittata.  I know, it sounds so fancy, but it is actually really quick and easy to make. You can pretty much put whatever you want in it: veggies, meat, potatoes, herbs & spices. I’ve even seen pasta in a frittata.

Frittatas are an Italian dish and the word means “fried.” It was just a meant as a general term for cooking eggs in a skillet, but has since come to be known for this dish in particular, which is sort of a cross between a crustless quiche and an open-faced omelette.

I made mine with some leftover cooked sweet potatoes, some veggie odds and ends, and goat cheese. Next time, I’ll use a whole new rotation of meat, veggies, and cheese.  That’s what’s so great about a frittata; it is so customizable. It’s also a great way to use up veggies so they don’t go to waste.

Here’s the basic “recipe” for a frittata, you just substitute whatever you want and use however much you want:

In a cast iron skillet (or any skillet that is oven-proof), add a tablespoon or two of olive oil over medium high heat. Add your veggies. I used about a cup of chopped broccoli florets, a whole chopped zucchini, and a tablespoon or two of minced garlic. Once those were softened, I added my potatoes.** If you were adding herbs, you would do so at this stage as well.

**My potatoes were already cooked since they were leftovers. They also already had onions and peppers in them. If your veggies aren’t cooked yet, make sure to add them sooner.**

***Also, if you are adding meat that needs to be cooked, like bacon or sausage, make sure you do that first***

OK, back to the frittata: Once the veggies were ready, I sprinkled them with salt and pepper to taste and I topped them with goat cheese.

In a bowl, I whisked together 8 eggs and a large splash of milk.  Pour the eggs over the veggies and cheese.

Let it sit on the stove top for a minute or two then transfer to a 400 degree oven for about 15 minutes or until the eggs are set.  Serve in wedges like a pie.

This is a great option for breakfast, lunch, brunch, or dinner and a great way to use up just about anything you have in the fridge.

Minestrone Soup

I’ve been a bit in a slump lately. At least when it comes to blogging recipes. I’ve been making food I’ve already done on here or making other people’s recipe or even just making stuff that I ultimately deem “not blog-worthy.” (That parmesan French toast was pretty delish, though!)

I blame it on end-of-the-year laziness. I seriously get so lazy after Thanksgiving. I think I only worked out 2 times in the entire month of December. I barely do any housecleaning and the laundry starts when we are all on our last pairs of underwear. Well, it’s January now and a new year has started. I have a list of things I want to start doing. Work has been absolutely CRAZYPANTS but it should calm down in the next few days and my head will stop spinning and perhaps I can actually start accomplishing things.

First up, this soup. It’s been raining like crazy here in SoCal the past couple days. Now, I happen to enjoy the rain. I don’t like going out in it, but I do love being warm and cozy and listening to it pitter patter outside my window. I always like to think Fall weather is soup weather, but in SoCal that is not at all the case. It’s usually pretty warm until mid-December to January when it starts to get a little chilly.

Minestrone soup is a thick Italian soup made of a flavored broth and veggies with optional beans and pasta added in. There is no set recipe for minestrone since you can use whatever veggies are in season. This soup dates back to the Roman Empire, but the basic premise remains today.

This soup really hit the spot and was so easy to make. It hit my trifecta of easy, healthy, and delicious!  If I weren’t in the beginning of a Biggest Loser Challenge, I would have served this with a side of bread as well.

30-Minute Minestrone Soup

2 tablespoons olive oil

½ yellow onion, diced

4 cloves garlic

1 tablespoon dried basil

1 tablespoon dried oregano

Salt and pepper

1 16 oz bag frozen veggie medley (green beans, corn, peas, carrots. You can really use whatever veggies you want.)

Parmesan rind (optional)

1 28-oz can low-sodium crushed tomatoes

6 cups low-sodium chicken broth

1 15oz can kidney beans, rinsed and drained

12 oz box of shell pasta (or other small pasta of your choice) *I used Banza chickpea pasta and it was DELISH! You can’t even tell the difference and it punches up the protein of an otherwise-vegetarian dish.

Add olive oil in a soup pot over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add garlic and saute for another minute or so.

Add the frozen veggies, basil, oregano, some salt and some pepper. I had a leftover rind from some parmesan, so I added this as well. You don’t have to.  Stir and cook for a few minutes until veggies start to soften.

Add the crushed tomatoes and chicken stock and bring to a boil for about 10 minutes.

Add the beans and pasta and cook about 10 minutes (or per package directions for the pasta). Remove the parm rind if you used one and taste the soup for seasoning. I ended up adding more salt, pepper, and basil, but make it how you like it.

Pecan Cranberry Green Beans

I think one of my last posts was about how I don’t do too many side dish recipes on here. Well, here’s another one. I make these green beans for Thanksgiving every year. Sometimes for Christmas as well. They are always a hit and are so easy, you can make them any night of the year.

If you want to call it a recipe, you can, but the amounts are entirely up to you. I eyeball everything.

Fresh green beans (not canned!), trimmed and snapped in half

Bacon, cut into small pieces

Pecans, roughly chopped

Leeks, sliced in half moons

Dried cranberries (big handful)

Cook the green beans until crisp-tender. You can boil them for a few minutes or you can microwave them with a little water. My microwave has a fresh veggie setting that cooked them perfectly. You want them soft, but al dente.

In a skillet, crisp up your bacon. I used about 8 slices of bacon for a pound of green beans. Remove the bacon from the skillet, but keep the rendered fat. You really only need a couple tablespoons, so if there’s a lot, you can discard some, but keep at minimum 2-3 tablespoons.

To the rendered bacon grease, add your sliced leeks and cook until soft and starting to caramelize. Add the green beans, pecans, cranberries and bacon back to the skillet and toss altogether. Taste to see if you need salt and pepper, but you probably won’t.

This comes together within minutes, so save until the last minute and serve it warm.

Cranberry Brie Appetizer Bites  

Full Disclosure here: This is not my recipe. I got from one of those recipe videos that are all over everyone’s Facebook/Instagram feeds. I don’t remember which one, but it was definitely either Tasty or Delish.

Either way, these are so yummy! I made them as a Thanksgiving appetizer, but you could use them for Christmas. Or New Years. Or any random Tuesday for that matter. They are super easy and really tasty.

You just need a wheel of brie cheese, a tube (or two; I’ll explain in a minute) of crescent roll dough, chopped pecans, and prepared cranberry sauce. Rosemary is optional.

In the video, they used a sheet of crescent roll dough without any perforations to make the triangles into crescents. I can’t find that particular item in any stores near me, so I bought two tubes of the dough with the perforations and just sort of “mushed” everything together to create my own solid sheet of dough. Then I cut the dough into small squares to fit into a mini muffin tin. My mini muffin tin has 24 spaces so I made 24 squares and placed a square of dough into each cup.

Then, cut the brie into the same amount of cubes and placed them into the cup on top of the dough.

I topped each one with a small spoonful of prepared cranberry sauce. I made my own (recipe here), but you can use your own recipe or buy canned. Make sure it is the whole berry sauce though, not the jellied. Finally, sprinkle the chopped pecans on top of each one.  The video also topped each one with a few rosemary leaves, but honestly, I couldn’t taste any rosemary, so you could probably leave it off.

After you have assembled everything, bake at 375 for 15 minutes.

Serve warm or at minimum room temp.  We had some leftover and they are not quite as good cold from the fridge.

Butternut Squash “Noodles” with Bacon and Goat Cheese

I love all the flavors of Fall and anytime I can put them together in a new way, I’m all about it. It’s been awhile since I’ve posted a side dish on here, but this one was definitely worth it. I mean, it has bacon and goat cheese in it, so it couldn’t possibly be bad, right? We all know goat cheese is life.

If you are braver than I am, you can cut your butternut squash yourself and use a spiralizer to make your “noodles”. I, however, am terrified of cutting hard-skinned squashes for fear of stabbing myself. I either enlist the hubby to do it (although I still have a fear of watching, lest he also stab himself) or I just buy it precut, like these cute zig zag cut noodles from Trader Joe’s.


Anyway, once you get the noodles taken care of, you are on your way to a quick and easy and (most importantly) delicious side dish.

Butternut Squash “Noodles” with Bacon and Goat Cheese

1 butternut squash cut into “noodles” (or about 12 oz from a store-bought container)

4 slices of bacon, cut into small pieces

1 tablespoon fresh sage, minced

2 sprigs worth of fresh thyme, minced

Goat cheese to your heart’s content

In a skillet over medium heat, cook your bacon until crispy. Remove from skillet to a paper towel-lined plate.


In the same skillet with the bacon grease, add your butternut squash noodles. 

Cook until softened. Just before they are done, add the sage and thyme. You can add a little bit of salt and pepper if you want, but the bacon is pretty salty, so you shouldn’t have to. Stir to incorporate and when the squash is done, remove from the heat and transfer to your serving dish.

Add the bacon back in and the goat cheese. Since you cook the noodles in the bacon grease, you lose the orange of the squash a bit and it isn’t the prettiest dish, but it tastes really yummy!

Autumn Steak Salad

I know salads for dinner are usually thought of as a summer thing. They are light and refreshing and rarely involve turning on an oven in the heat of the summer.

Fall foods are usually considered more hearty and comforting. However, there is nobody saying that you can’t enjoy a good salad in the Fall and still feel warm and full. I was looking for something that would check off all the boxes: healthy, salad, filling, hearty, full of Fall goodness, so I came up with this beauty of a dish. My husband loved it. I loved it. It definitely hit the spot.

I’ve put approximate amounts in the list below. That’s one of the things that’s so great about a salad: you have so much free reign to make it how you like. Don’t want steak? Use chicken. Or no meat at all. Change the apple, add more cranberries.

You do you, boo.

Autumn Steak Salad

1 bag mixed greens (or lettuce/greens of your choice)

1 sweet potato, cubed

Olive oil

Ground cinnamon

1 apple, diced (I used a Fuji)

½ cup dried cranberries (or more if you’d like)

½ cup chopped walnuts (or more if you’d like)

Goat cheese, crumbled

Steak cut of your choice (I used a 15oz rib eye I found at Trader Joe’s)

Maple Dijon Apple vinaigrette

Salt and pepper

Fresh sage, about 1 tablespoon, minced

Place your cubed sweet potato on a baking sheet and coat with some olive oil, salt, and cinnamon, just a sprinkle or so will be fine. Roast in a 425 degree oven for 20 minutes. Remove from the pan and set aside to cool.

While the potatoes are roasting, season your steak with salt and pepper. Cook in a skillet over medium heat (I used my cast iron) until cooked to your preferred doneness. Remove and let set for about 5-10 minutes. Slice thinly.

Mix together the vinaigrette by combining equal parts olive oil and apple cider vinegar, a tablespoon of Dijon mustard, and ½ tablespoon of maple syrup and whisk together.

Assemble the salad: In a big bowl, add the greens, apple, cranberries, walnuts, sage, goat cheese, cooled sweet potatoes, and steak slices. Drizzle with dressing and toss to combine.