everyday inspiration

The Three Week Cooking Challenge // Week 2

So I think I’m getting into a cooking rhythm, which is exactly what I wanted to come out of this. Yes, I wanted to save money, but I also wanted to remind myself that cooking isn’t that hard if you plan and it can be fun sometimes. It’s still not my favorite activity, but it’s gotten more bearable. We made some great recipes this week:

Tuesday – Grilled Cheese + Tomato Soup

IMG_1581

Wednesday – Navy Bean & Ham Soup + Cornbread

Thursday – Pasta w/Steak & Roasted Red Peppers + Veggies

Friday – Southwestern Stuffed Peppers {recipe below}

Saturday -We broke our streak, but for a very worthy cause! Husband was participating in a 24 hour hackathon and won 2nd place, so we had to celebrate!!

Sunday – Chicken + Veggies + Sister Schubert’s Rolls

* * *

Southwestern Stuffed Peppers via

IMG_6384

  • Olive oil
  • 1/2 lb lean ground turkey
  • 1 heaping tbsp of taco seasoning
  • 2 cups of cooked rice (I used spanish rice, but would typically probably use brown)
  • 3-4 bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • 1 (15 -16 ounce) jar of salsa
  • Shredded Cheddar Cheese
  • Toppings:
  • fresh cilantro
  • sliced avocado

1. Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

2. While the peppers are cooking, cook the ground turkey meat.

3. In a bowl add the taco seasoning, cooked ground turkey, black beans and rice. Add in the jar of salsa and mix well.

4. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

5. Remove from the oven and top with fresh cilantro and/or avocado slices just before serving.

(My preference: Serve with ice cold Corona)

These turned out amazing! I would definitely make them again. I also had a lot of leftover turkey mixture because I made the entire package of meat (about 1.5 lbs) and mixed it with all of the rice and beans. The next day I used it to make some delicious tacos.

You might also enjoy: The Three Week Cooking Challenge, Update: Week One of The Three Week Cooking Challenge

xo xo

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5 responses

  1. Mom

    Yummy! Good job Chef

    January 21, 2013 at 1:02 pm

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