I know I’ve said it before, but I could seriously eat Mexican food every single day without getting sick of it. Hands down, my “last meal” would inevitably be something Mexican related – maybe like the biggest plate of nachos supreme they could find. Even when I say I’m not in the mood for Mexican, if something catches my eye that’s spicy and enchilada-like, I’m going to order it.
Some might say I have a problem.
I like to think of it as built in inspiration.
You see, when I have days where I get home from the gym and haven’t a clue what I’m going to make for dinner, I almost always turn to something Mexican (ask my poor husband, who probably rolls his eyes every time I pull out a can of black beans now). It’s just so perfect for a weeknight meal – it’s usually super quick, super flavorful, and super easy to throw together.
What’s not to love, right?
Well that’s exactly what happened to me last week. I got home with no idea what I wanted to make, and stuck my head in the fridge. I immediately noticed that I had some red peppers that were on their last legs (<—where did that phrase even come from anyway?) and figured red peppers + mexican influence = deliciousness. Obviously!
Thus the Health Mexican Stuffed Peppers were born! Super quick, super easy, and super delicious. That’s like a triple win!
Healthy Mexican Stuffed Peppers
- 1 cup uncooked brown rice (or 2 cups cooked)
- 1 lb ground turkey
- 1 yellow onion, chopped
- 1 can diced tomatoes with green chilies (you could also use regular diced tomatoes and just increase the spices)
- 4 bell peppers (I only had 2, which is why that's all I used)
- 1 tsp cumin (adjust to taste)
- 1 tsp chili powder (adjust to taste)
- 1 tsp garlic salt (adjust to taste)
- 1 tsp chipotle powder (adjust to taste)
- 1 tsp red pepper flakes (adjust to taste)
- 1/2 cup shredded mexican cheese
- 1 tsp olive oil
- Cook brown rice according to directions.
- Heat oven to 325 degrees.
- Heat olive oil over medium-high heat. Cook turkey until brown (approximately 3-5 minutes). Add in onions and continue to cook until translucent.
- Reduce heat to medium-low. Add in diced tomatoes, cooked brown rice and spices. Mix and cook until thoroughly warm. Remove from heat.
- Cut peppers in half lengthwise, and place into a large pan or baking dish. Fill with mixture. Add any leftover rice mixture around peppers.
- Place in oven and cook for approximately 15-20 minutes, or until peppers are soft. Sprinkle cheese over top, and cook for an additional 3-5 minutes until cheese it melted.
- Let cool for a few minutes before serving.
The best part? This seriously made SO MUCH FOOD! I’ve been eating leftovers for days! In fact, the filling makes a great salad topper, with a bit of salsa for some extra punch! I mean, you’ve got your protein, your carbs, and all your awesome mexican flavors. Who needs Chipotle anyway?
(Ok, that’s a totally false statement. We all need Chipotle in our lives. But this is a good substitute when your wallet starts crying from too many chips and guac splurges!)
So tell me: What kinds of meals do you turn to when you need a quick meal? What would your “last meal” be?