Recipe of the Month: Mexican Bell Peppers

I saw a picture of what looked like a DELICIOUS stuffed pepper, and decided I would try to make my own.

I used:

  • 3 big red peppers (or 6 small)
  • 2 cups brown rice
  • 2 cans corn
  • 1 can black beans
  • 2 cans diced tomatoes with juice – I like Rotel … it’s a bit spicy!
  • 1 clove garlic
  • 1/2 red onion
  • Mexican cheese, shredded
  • 1-1.5 lbs lean ground turkey
  • Spices – chili powder, oregano, salt, pepper

First I cooked the turkey in a big pan. At the same time I boiled my rice. When the turkey was done I added the corn (drained), onion, garlic, and beans (drained and rinsed). I let those stew for about 5 minutes before adding the rice, tomatoes, and spices. I just eyeballed my spices, so if you like your food bland, don’t add as much spice… Or if you like spicy, put more chili powder. It’s your food 🙂

I let the mixture cook for 10 minutes. In the meantime, I cut my peppers in half and gutted them. I microwaved them in a dish with water for a few minutes to soften them up.

Once done, I set the peppers in a glass baking dish and generously spooned the finished mixture from the pan into the shells. I topped them off with the Mexican cheese and put them in the oven for 20 minutes at 350 degrees. 

They were perfect!! It was delicious. I ate the leftover mixture on bean chips with guacamole and salsa and it was also super good. This is a meal you definitely should try, as it’s pretty darn healthy!

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What’s IN & What’s OUT (of season)

So, clearly it’s full on summer at this point. Everybody (hopefully) has been having bbq’s, enjoying the beach, and picking farm fresh berries…. or have you not been taking advantage of all the delicious, fresh foods that are currently ripening up perfectly this “in” season? 

Do you even know which fruits and vegetables are in season right now?

Do you know even what it means for a product to be “in season” or not?

For you to take full advantage of this delicious, ripe season, you need to know what I’m talking about here!

A food that is “in season” means that product is being harvested naturally and can be bought fresh in markets. A product can be bought out of season, but that would mean it’s not being bought within its natural harvest season.

Does that matter? Yes, on several levels!

First and foremost, eating what’s in season is more cost effective for you. Naturally harvested products tend to cost less than products harvested out of their natural seasons due to artificial growing methods or shipping costs.

Additionally, taste matters! A product bought in season tastes fresher than one bought out of season. An out of season product is either grown at a hothouse, which is a mostly glass building specifically used for growing out of season foods, or shipped from somewhere around the world. Both of these methods can affect the taste since Mother Nature didn’t get a chance to properly nurture the food, and the food must be frozen ASAP to prevent rotting.

Finally, by eating what foods are in season, you are provided with tastier variety all year long! Most people don’t even realize that the fall and winter seasons yield natural crops, just as the spring and summer yield a nice variety. 

Some examples of foods that are IN season at different times throughout the year include:

Fall – cranberries, squash, apples, garlic, grapes, figs, mushrooms, celery, cauliflower.
Winter – citrus, kale, radishes, turnips, leeks, celery, cauliflower, kiwis.
Spring – grapefruit, green onions, kiwis, lemons, onions, scallions, strawberries.
Summer – chickpeas, corn, gooseberries, green beans, pea greens, peppers, tomatoes, zucchini, most berries.

So go ahead! Eat some berries this week! Blackberries, blueberries, strawberries, and raspberries are bound to be bright, juicy, ripe, and delicious because they’re all IN season right now!

I’ll be sure to post some DELICIOUS berry recipes for you to enjoy, so check back later this month 🙂