bell peppers
Showing posts with label bell peppers. Show all posts
Showing posts with label bell peppers. Show all posts

Crockpot Stuffed Peppers



These stuffed peppers are a go-to for a practically no prep meal option for those busy weeks!  Just mix up the ingredients, stuff into the peppers and turn on the crockpot!  The flavors are delicious and comforting, and the presentation is so impressive even guests will never know you barely put any effort into it! Recipe cred totally goes to my longtime friend, Katie Beisel.

Crockpot Stuffed Peppers

21 Day Fix container fulfillment: 
1 RED
1 GREEN
1 BLUE

Prep time – 10 minutes
Cook time – 3 hours

Ingredients:
  • 6 large bell peppers (I used a variety of colors)
  • 1 lb. lean ground beef (go for leanest possible; it will be less greasy)
  • ½ cup onion, chopped (you can buy prepackaged in the veggie section…this saved me a lot of tears)
  • 14 oz. can Italian style diced tomatoes, drained
  • 1 cup uncooked brown rice 
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 ½ cup shredded cheese, divided 
  • ¼ cup water (for bottom of slow cooker)

Instructions:

1. Cut off top of the peppers and scrape out the seeds and membranes – set inside crockpot
2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper and 1 cup of cheese (optional). Stuff each pepper with mixture.
3. Cook on HIGH for 2-1/2 - 3 hours until peppers are tender and ground beef is cooked throughout.
4. About 15 minutes before serving, sprinkle cheese on top and let it melt.
5. Top with Greek yogurt and Enjoy!

 

TIP: Let excess water drain out of the pepper before plating them when you remove them from the crockpot.
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Oven Baked Chicken Fajitas


This is one of those recipes I always have time for because the prep is so minimal due to the large size of the chopped veggies and meat!  The larger pieces also ensure that the veggies stay crisp instead of turning to mush!  And my husband likes that he can pick out the onions easily once it's served up on his plate!

The flavoring comes from my Clean Mexican Seasoning recipe and is out of this world!  Of course you can tailor this to your taste specifications, substituting different meats and veggies.  Bottom line, it's gonna be fast and easy to make, have a great Mexican flavor and be super healthy for you!  The hardest part will be keeping it to one serving! 

Oven Baked Chicken Fajitas
makes 4 servings

21 Day Fix container fulfillment for a 1 cup serving:
1 RED (protein)
1 GREEN (veggies)
1 YELLOW (carbs)
1 tsp (oil)
1 BLUE (healthy fat)

Ingredients:
  • 8 chicken tenderloins, fresh or defrosted
  • 3 bell peppers, (1 green & choice of 2 red/orange/yellow)
  • 1 small white onion
  • 2 tomatoes
  • mild olive oil
  • corn tortillas
  • shredded cheddar cheese
  • guacamole or Greek yogurt

  • Clean Mexican Seasoning
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground black pepper
  • 1 Tablespoon cornmeal

Instructions:

Preheat oven to 350 degrees.
Using large kitchen scissors, cut up the chicken into about 1-1/2" cubes and add to 9x13 Pyrex baking dish.  
Slice up your bell peppers into 1-1/2" ribbons, or cut them again into 1-1/2" cubes.  Add them to the 9x13 dish.
Quarter the onion and separate layers, sprinkling over the chicken and peppers.





















In a small bowl, stir together the seasonings with a fork or small whisk.




















Drizzle contents of Pyrex dish with mild olive oil.  Sprinkle evenly with Mexican seasoning.  Toss to coat.  
Add tomatoes and gently toss again to coat evenly.  



Place Pyrex in oven and bake uncovered for 20-30 min on 350 degrees.  

Serve on corn tortillas and sprinkle with cheese and guacamole! 


ENJOY!
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Creamy Stuffed Peppers


These creamy stuffed peppers are so sneaky!  Why??  Because the source of the creaminess comes from protein-packed ricotta cheese!  If you're following the 21 Day Fix nutritional plan, this is music to your ears!  You get rich flavor without sacrificing!  

Creamy Stuffed Peppers

21 Day Fix container fulfillment for 1 pepper:
1 RED
1 GREEN
1/2 BLUE

Ingredients:
  • 6 large bell peppers of varying colors
  • 1 lb turkey sausage
  • 15 oz container ricotta cheese (about 1-1/2 c)
  • 1 c spinach, chopped
  • ½ c shredded Parmesan cheese
  • ½ t garlic powder
  • ¼ t crushed red pepper
  • Himalayan salt & fresh ground pepper 
  • Shredded mozzarella to top 

    Instructions: 

     Brown turkey sausage over medium-high heat until cooked through.  Drain the excess fat and transfer meat to a medium mixing bowl. Add the ricotta and mix thoroughly to coat.  Add the raw spinach to the mixture along with the Parmesan and seasonings.    







Cut the tops off of the bell peppers, dump out the seeds, then reach inside and carefully tear out the ribs.  I love using this tool to get a nice, even cut.  It makes the job faster and easier!




Spray the inside of your crock-pot insert with Pam with Olive Oil and place the peppers inside.  It will be a tight squeeze!  

Spoon the mixture into the peppers, splitting it evenly between the six of them.  Add 1/4 cup of water to the bottom of the crock-pot and set on HIGH for 2-1/2 - 3 hours.  





Top with mozzarella cheese and replace the lid for 5-10 min just to melt the cheese. 





ENJOY!




  
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