I LOVE stuffed bell peppers because they are super easy to make, taste amazing and are just about the cutest thing ever (besides macaroons)! Recently, I have been offering my meal prepping services (if you are interested please send me an email on my contact me page) to my sister, her husband and their growing family! I go to their house once a week armed and loaded with some amazing blonde pantry recipes and I grocery shop/ meal prep for them based off a menu that my sister and I pick out. Each week is different but carries the same format, she tells me what they need, I add it to my grocery list and we plan how many meals are needed for the week ahead based on their schedule. I cannot sing the praises of this service enough! My sister just gave birth to her second child 2 months ago and she also has a two year old running around- so cooking, meal prepping and home duties in general are not her main focus at this point and guess what?! That’s perfectly okay! I feel extremely lucky that I get to do this for her family- as a dietitian there is no greater compliment than when a family member or close friend asks for your help because they see you day in and day out so I must be doing something right! The even better news is my brother-in-law is loving the recipes and isn’t that everyones worst fear?! You spend all this time in the kitchen to cook a healthy meal and your husband/family member doesn’t like it?! (amen). But my B.I.L. is enjoying it so much that he gives me great feedback and even recipe ideas- this recipe today was actually his mastermind! He said, ‘Why don’t you put that Mexican casserole stuff into one of those bell peppers?' #GENIUS So I can’t take credit for this amazing recipe today, we have my awesome B.I.L. to thank for that and I know you will be glad he did!!
First step: preheat oven and chop up veggies! The easy way to cut a bell pepper is to wash and then cut off the top part in a circle. This will keep the seeds from getting everywhere and creating a mess, you can make a little cut on each of the little legs of the bell peppers and then twist out the inside seed part. Sometimes I have to run the peppers under water to get out all the little extra seeds. Arrange the bell peppers on a baking dish covered with foil (for easy clean up)! First I start by sautéing the ground beef and when it is almost finished a drain it a little in the sink and add 1/2 can of the enchilada sauce. Put the beef back on the stove and let the sauce cook down a little bit. When the meat is about 5 minutes away from being done I start sautéing the veggies. I start with the onions and bell peppers with a heavy hand of chili powder and once they start to soften I add in the frozen corn, more chili powder and a little cumin. Let the veggies cook until will sautéed!
Then I add in the ground beef. You don't have to do this step on the stove, you could just as easily mix everything in a bowl but that would require cleaning another bowl so I just mix everything into one pan. Then you take your pan with the pre-cut bell peppers and just spoon in the meat. Place in the oven and bake! I could just dive in!! I topped mine with avocado slices but you could also do salsa or a little bit of sour cream and cheese. These were a huge hit!!
If you are interested more in meal prepping services please feel free to contact me and I hope you love these stuffed bell peppers as much as I do!!
What is your favorite stuffed bell pepper flavors? Italian or Mexican? What other flavors should I try?
Comments will be approved before showing up.