My husband and I like to eat healthy several times a week, and that doesn’t always mean eating salads. I think people run out of inspiration when trying to eat healthily, and I totally understand that frustration. Even we get into ruts sometimes with figuring out what we should eat on a daily basis.
I am a big fan of looking at other food bloggers sites and getting ideas from them. There are so many amazing and creative food bloggers out there, its impossible not to be inspired by others. What is amazing about food is that everyone has unique tastes. Each blogger has a unique voice because they all come from different places.
Cookbooks are also great inspiration. I have so many from different types of restaurants. One of my favorites is from our favorite Mexican restaurant back home in Texas. I even have a cookbook from French Laundry in Napa, and those recipes are really special. Anyway, the point is, influence can come from anywhere, and if we keep our eyes and ears open to it, you won’t find yourself stuck in a cooking rut for long!
These stuffed peppers, were so tasty, with a Mexican spice flare, and were really satisfying. You are welcome to add cheese on at the end for some extra flavor, but we loved them without it!
What you need:
- 1lb ground turkey
- 1 cup cooked quinoa
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 yellow and red bell peppers, cut in half and seeds removed
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 2-3 garlic cloves, minced
- 1 tbsp cumin
- 1 tsp paprika
- 1 tbsp ancho chili powder
- 1/2-1 tsp cayenne pepper
- salt and pepper to taste
Preheat your oven to 400F.
In a large pan heat about a tbsp of oil on medium high heat.
Add in your diced onion and green bell pepper and season with salt and pepper.
Cook for about 7 minutes until translucent, and add in your minced garlic and 1 min later the ground turkey.
Season your turkey with all of your spices, and add more salt and pepper if necessary.
Once your turkey meat is cooked through, add in your quinoa, beans, and corn.
Mix together, and cook for a further 5min or so until the whole mixture is warm.
Stuff your peppers with the mixture, and any excess meat can be served on the side.
Cover your peppers with foil and cook for about 30min.
If you are adding cheese, remove 5 minutes before, add cheese on top, and return to oven for 5 minutes for cheese to melt.
These are great to make ahead and re-heat throughout the week 1 at a time for lunch or dinner.