I love stuffed bell peppers and I love taco’s! So why not incorporate the two? I could seriously go for these right about now….but have to go grocery shopping so I’ll just drool and let my tummy growl as I write up this recipe for you all.
I just got back from New York with my daughter and had an amazing time! It was so fun to hang with her for the week….no other family or friends around, just the 2 of us exploring a place we’d never been. The whole trip was all about Kylie. She is a musical theatre lover and I kinda just went along for the ride. All of my questions to you all with regards to great places to eat were tossed out the window because my daughter just isn’t the foodie that I am. My hubby and I hope to go to NY together and we’ll definitely take in all the recommendations that you all suggested at that time! We did eat, just not how I envisioned I’d be searching for food — so I just made the healthiest choices that I could.
I don’t travel a lot but when I do, I tend to weigh myself before a trip ….then again when I get home (and no, I don’t weigh myself on an ongoing basis) – it just kinda helps me know and understand how my body reacts to the constant eating out. I love enjoying food out but I also love home cooked meals and with home cooking, you always know what goes into your recipes unlike when you order out. I get home and found that I lost 3 pounds. Crazy. But it just goes to show that you can enjoy a great vacation, eat out and not come home tipping the scales in the wrong direction. Again, this isn’t to get into a “weight shouldn’t matter ….scales are just numbers” etc and so on, battle — this is all to simply state that a week away from home, enjoying a great getaway doesn’t have to sabotage a healthy lifestyle that you lead on a daily basis. All that said, I truly did enjoy the meals I ate out, especially the one in Little Italy and Raclette!
So! Now that I’m home, I am heading to the grocery store after this blog post and then getting into the kitchen to do some prepping for the week. I will probably grab some more bell peppers to make this recipe because it was a huge hit in this house. It’s easy and it’s quick. You can prep this ahead and warm on a busy night or it would be a great work lunch! ENJOY!
- 4 bellpepppers/any color
- 1 lb ground turkey (any ground meat will do)
- 1 package sliced portobello mushrooms, roughly chopped
- 1 cup cauli-rice/crumbles
- 2 tbsp ghee or brown butter
- 1 cup fire roasted tomatoes/can or jarred
- 2 tbsp Nutritional yeast
- 2 tsp Cumin
- 2 tsp Chili powder
- 2 tsp Garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- In a very large pan, melt the butter or ghee. Add the chopped mushrooms and stir. Once all combined with butter, scoop all the mushrooms to one side of the pan.
- On the other 1/2 of pan, start browning the ground meat of choice. Once it's close to browned, toss in the cauliflower rice/crumbles to combine with meat and mushrooms. Add all of the seasonings at this point, including the nutritional yeast. Add tomatoes & incorporate all ingredients in pan. Turn flame to low & let it all hang out for a few.
- While meat mixture is keeping warm & flavors are melding, cut the tops off of the bell peppers and seed. In a baking dish add about an inch of water - set a plate or any object that will raise the bell peppers from sitting in water - place peppers in dish and loosely lid (or place a plate or paper towels over dish). Microwave for 3 minutes. If you prefer to steam on stove top, feel free 🙂
- Once peppers are done, drain a minute upside down on paper towel. Take the mixture and spoon into bell peppers evenly. Top with guacamole and cilantro or any of your favorite taco fixings!