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.

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!

Instant Pot Turkey Meatloaf 

When it’s 90 degrees outside, one of the last things you want to do is turn on your oven to make dinner. That’s when I will either fire up the grill outside or pull out my Instant Pot. 

I’m sure by now most of you have heard about this wonderful kitchen gadget, so I won’t go on and on, except to again how much I love it. 

Recently I wanted meatloaf, but turning my oven on for over an hour did not sound appealing. I did a little searching and decided to try it out in my Instant Pot.

It turned out great! It was super moist, which is hard to achieve with turkey. My husband said it was probably the best meatloaf he’s ever had. And it cooked in half the usual time, which made me a happy woman! 

Turkey Meatloaf 

1 bell pepper, chopped (or 3-4 mini peppers) 1/2 yellow onion, chopped

3 cloves garlic, minced

Olive oil 

1-1/2 pounds ground turkey 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 cup Parmesan cheese (or nutritional yeast)

1/4 cup panko breadcrumbs 

1 egg

Salt and pepper to taste

BBQ sauce if your choice 

In a skillet, sauté the onions, peppers, and garlic in some olive oil until soft. 

Add veggie mix to the ground turkey, garlic powder, onion powder, Parmesan, panko, and egg. Mix until well combined. 

If using an Instant Pot, add 1 cup of water and insert the grate. Form the mixture into a loaf on a piece of foil. Fold the edges up forming a bowl-like shape around the loaf. 

Place on the insert. Set timer to 20 minutes. Let natural release for 10 minutes, then quick release.

Move the meatloaf to an oven proof dish with the foil and pour BBQ sauce over the top. Place under the broiler for about 5 minutes. 

Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.


Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.


While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.


Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.


Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.


They may not be the prettiest looking dish, but they are super tasty! 


Chicken Fajita Bowls with Mexican Cauliflower Rice

So I’m pretty active on Instagram. I’m not the best at taking pictures of my food, so I really love scrolling through people’s Instagram feeds with beautiful food pictures. I try. I like to think I’m getting better at it, but still. Taking lovely food shots is not my forte.

One of my favorite types of pictures are when people do food bowls. I don’t know if this is a new trend or if it just photographs well, but they are so beautiful. The food is organized so cleanly and is usually very colorful. I can’t get enough of them!

All that was said to introduce this Chicken Fajita bowl I recently made. I’ve made similar things before and I swear I posted them on here, but I guess not. Which just means I need to make them again so I can post them again and practice taking better pictures of them! See, it all works out.

This is a super easy weeknight meal that is totally family friendly and can be customized to your tastes.

Chicken Fajita Bowl

Makes enough for 2-4 bowls, depending on how much you put in them


Mexican Cauliflower Rice:

– 2 tablespoons Olive oil

– ½ onion diced small

– 3 cloves garlic, minced

– 1 bag riced cauliflower (I used the 12 oz bag from Trader Joe’s)

– 1 ½ tablespoons (or so) of tomato paste

– ½ tablespoon each garlic powder, onion powder, cumin, chili powder

– Salt to taste     


Mexican cauliflower rice (you can use regular rice or Mexican rice if you want)

Shredded chicken (I used a rotisserie chicken from the grocery store)

½ purple onion, sliced

½ each red, orange, and green bell pepper, sliced

Shredded cheddar cheese for topping

Plain non-fat greek yogurt for topping

Guacamole or avocado slices for topping

Place the onion and bell pepper slices on a parchment-lined baking sheet. Toss with some olive oil and a sprinkle of salt and pepper. Roast at 375 for about 20 minutes.

Meanwhile, make the Mexican cauliflower rice:

In a skillet over medium heat, add the olive oil, onion, and garlic and saute until just starting to soften. Then add the cauliflower rice and cook for about 7 minutes until cooked through. Add the seasonings and tomato paste and stir together until well mixed.


Once the rice and veggies are ready (either the cauliflower rice or whatever rice you want to use), you can assemble your bowls.


You can be fancy and do layers and sections and organize the whole thing by color or whatever. Or, if you are not planning on taking a photo and you couldn’t care less what your bowl looks like before you eat it because you are just going to mix it all up anyway, you can just throw everything together and have at it.

As long as it tastes good, who care? You do you, love.