WHAT'S FOR DINNER: 21 Day Fix Stuffed Peppers

I'm not a great cook by any stretch of the mind. My sister somehow got all of those skills. But every now and again I make a recipe that just hits it out of the park. The qualifications for a recipe to fall into this category: I like it, my husband likes it, it makes great leftovers, and it is healthy. We tend to eat a lot of Italian at my house, so I have gotten pretty good at making sauce but have a little trouble stretching myself much past that. So, when I first started the 21 Day Fix and I really had to get outside of my comfort zone and try out some new recipes. I got lucky the first week and tried a version of stuffed peppers that met all of the qualifications. I'm not kidding you when I say I was scared to try this recipe. Not because it was difficult or something I couldn't do, but because I thought I didn't like cooked peppers. I gave it ago anyway an found a recipe that is now in our weekly rotation.

This recipe is 21 Day Fix Approved (so its healthy), is great for leftovers (so I suggest doubling), and is HUSBAND APPROVED!




This is a double recipe and we had a little extra. I now do it in 5 peppers.

21 Day Fix Stuffed Peppers

Ingredients:

2 Bell peppers of your color choice

1 Yellow container of brown rice or quinoa, cooked just shy of done (I cook it in homemade vegetable broth  in the rice cooker and make a large batch for leftover rice)

1/2 Yellow container of black beans, (canned) rinsed and drained

1/2 Yellow container of frozen corn

2 Red containers of browned low fat ground turkey or beef, seasoned with 21 Day Fix Southwestern Seasoning  (Or left over taco meat)

1 Green container of petite diced tomatoes (no sugar added, read the ingredients.  Should only contain tomatoes and ascorbic acid)

1 Green container of tomato sauce (same as diced tomatoes.  Read the label.)

1 Blue container of your favorite cheese

 

Directions



1. Cook brown rice, or quinoa according to directions in your eating plan.

2.  While rice/quinoa is simmering, brown ground meat and season with Southwest seasoning.  Set aside to cool.

3. Drain and rinse black beans.  

4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.

5.  Combine in large bowl meat, tomatoes, corn, rice/quinoa, beans, and sauce. (Sometimes I will do this early in the day, cover, and keep in the fridge until I am ready to cook it that evening.)

6.  Cut caps off of peppers and pull out ribs and core.  Rinse excess seeds out.

 

Don't they look pretty!

Save those tops for a snack or to toss in a salad!

 

7. Stuff peppers with filling.

8. Sprinkle with cheese.

9.  Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven.  Cheese should be melted and filling should be heated all the way through.



 

YUM!

Eat and Enjoy!  

 

Counts per stuffed pepper:  1 Red, 1 Yellow, 2 Green, 1/2 Blue.