I like to think of any stuffed bell pepper dish as being very American Classic. Before I made these, I don’t think I have ever eaten this dish before. It was one of those days where I was sitting at my desk at 5pm day dreaming about what I wanted to make for dinner. (This happens every day) I remembered that I had a lot of left over rice just sitting in the fridge and knew that I wanted to do something with it before it went bad. And then I remembered The Crepes of Wrath’s Mexican Stuffed Bel Peppers that I had been eyeballing since she posted the recipe. I ran with her recipe, and adapted it to what I had in my kitchen and the amount of time that I had to cook. And this is what came of it! I thought it was delicious, and so did Elliot. The only thing that I would have changed was adding more seasonings. I really slacked off on them on this recipe and I have no idea why! Next time they will be more delicious, and more spicy!
Stuffed Bell Peppers
Prep time: 25 minutes
Cook time: 30 minutes
1 pound of ground chicken
2 bell peppers (halved)
2 cups of cooked brown rice
1 can of diced tomatoes (with juice)
3 cloves of garlic
Salt and pepper to taste
Ground pepper corns
Red pepper flakes
Pepper jack cheese
Preheat your oven to 350º
Cut your bell peppers in halves and clean out the insides. Place on a baking sheet with insides up and bake for 15 minutes.
While your peppers are in the oven, start on your filling.
In a large skillet, heat EVOO. When heated through, toss in your garlic. Cook garlic until it is browned and then put your uncooked ground chicken in the skillet. Cook until browned. When the chicken is done, drain the fatty juice and return to the skillet. Put your can of diced tomatoes, cooked brown rice, and all of your spices in to the skillet. Heat until the juices are almost all soaked up and your rice is heated through.
Take your peppers out of the oven, and fill with the ground chicken and rice mixture. Top with shredded pepper jack cheese and return to the oven for another 15 minutes or until your cheese is melted all the way through.
I am currently on a huge seafood kick. Shrimp, tuna, crab, give me it all! I went out and bought a large bag of frozen shrimp and have been trying to find different ways to use it. I already used it in a stir fry, nice and easy. The next time I used the shrimp, I boiled up a batch and threw it in to salads for lunch during the week. This time I wanted to try a nice spicy soup.
My soup creations are always very quick, easy, and usually only use one pot. Since for this recipe I used shrimp that I had previously cooked, this soup was ready in less then 20 minutes.
Spicy Shrimp Soup
1/2 pound of cooked shrimp
2 oz of rice noodles
20 oz of chicken stock
2 cups of water
1 tbsp sriracha (You can limit this to your preference, I like a good kick to my soups)
2 tbsp soy sauce
2 tbsp fish sauce
3 green onions
3 large carrots
1 bunch of broccoli
In a large pot, put in chicken stock, water, salt, pepper, cayenne pepper, soy sauce, fish sauce, green onions, carrots, and broccoli. Bring to a boil. When boiling, throw in your rice noodles and your shrimp. Since the shrimp is pre cooked and the rice noodles are quick to cook, this will only need to sit for about 10 minutes.
I have been a very busy girl lately! While I don’t mind being busy, I do mind not having time to cook. When I have no time to cook (or write down recipes) I always throw together a stir fry. I think that I really knocked this stir fry out of the park. It’s spicy, it’s healthy, it’s gluten free, and it’s quick. Everything that I need and love in a simple meal.
I worked from home today because of the impending doom of snow that Connecticut was told about. It was nice to have a cooked meal for once during the week. This was so quick, and easy, and tasty! I just scrambled up some eggs with salsa and put it on a corn tortilla with cheese under it. And voila! I ate it over my computer checking my emails and I was golden and stuffed for a few hours.
When lunchtime hit I was starving! I think that the cold weather will do that to someone, ya know? Or at least I can just use it as an excuse for a while! I made this chicken at the beginning of the week in my crockpot of awesomeness and it took a few simple ingredients, and 4 hours. I’ve been living off of it this week, and even though it’s Friday, I still have so much left! Even Elliot loved it. For lunch I heated it up and cut up some carrots and made one of my favorite alternative to french fries, carrot fries! The recipes follow below.
Pineapple Salsa Chicken
1 pound of chicken
1 can of black beans
1 jar of salsa
1 can of crushed pineapple in pineapple juice
1 tbp of cayenne pepper
1 tbsp of salt
Throw all of you ingredients in your crock pot. Turn on high for 4 hours or on low for 6 hours. DONE! Look at that!
4 large carrots
Preheat your oven to 425°. Cut up your carrots and toss them together with the oil, your salt, and your rosemary. Line your carrots out on a baking pan lined with aluminum and put them in the oven for 20-25 minutes.