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Happy Monday friends! Look at me, blogging three weeks in a row! Woo-hoo! Who know’s how long this blogging spree will last, but I can tell you this, I’ve been feeling super inspired recently! I’ve already written a few more posts for you guys and I can’t wait to share them.
For Mother’s Day my husband and kids bought me this fantastic food photography light booth and it has really inspired me to create more recipes to share on my blog and in my meal plans. You can never have too many healthy recipes, am I right? Hopefully, this will be the start of something yummy.
I’m always testing recipes in the kitchen and trying to find new, healthier, ways to cook my favorite dishes. There is nothing more satisfying than giving an old recipe new life! Recently, I’ve really been loving tex-mex inspired foods.
One of my all time favorite foods is chile rellenos aka stuffed peppers. Typically, this dish is made with pablano peppers and cheese, but there are many tex-mex versions today that include beef, cheese, potatoes, and more.
Today’s recipe is my healthy take on an old time favorite with a few extra veggies mixed in because well, we all need 5 servings a day!
You could easily substitute the ground turkey meat in this recipe for black beans or tofu and 86 (remove) the cheese for a high protein vegetarian dish. That’s the great thing about stuffed peppers, you can stuff them with just about anything you want!
Let me know what your favorite tex-mex dish is down in the comments below!
For the Peppers
For the Salad
Preheat oven the 350 degrees
Rinse and chop lettuce, spinach, carrot, radishes, cucumber and combine in serving bowls.
Cut bell peppers in half and scoop out all ribs and seeds. Place peppers on a baking sheet.
Place quinoa in a medium saucepan with 1/2 cups water and bring to a fast simmer.
Cover with lid. Reduce heat to maintain a low simmer and cook for 17-20 minutes.
While Quinoa is cooking, add garlic and onion to large skillet with a splash of olive oil and brown over medium-high heat until onion is translucent.
Add ground turkey to skillet and season with southwest spice and cumin. Cook until meat is completely browned.
Simmer for 10-15 minutes.
Once quinoa is fully cooked, combine with browned turkey meat in large skillet and add crushed tomato.
Fill bell pepper halves with quinoa/turkey mixture.
Cook in oven for 10-15 minutes. Adding cheese for the last 5 minutes.
Remove bell peppers from over and let look enough to handle.
Place cooked bell pepper atop salad and drizzle with dressing of choice.
Priscilla is Dallas/Ft. Worth based nutritionist and blogger.