Mini Stuffed Peppers

I have a serious love for stuffed peppers. And I have a serious soft spot for all things mini. Just so cute! Kroger’s mini peppers were on sale for $1.99 (whaaaat?), so I grabbed a bag and decided to make baby stuffed peppers.

Great idea in theory. Those suckers are way difficult to stuff. Nonetheless, they were delicious, cute, and quick, and I WILL be making them again. Maybe with an Italian twist?

Anyway, I paired these Mini Mexi Peppers with refried beans (I LOVE them!). How hilarious is this can?

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How cute are these?

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I never said they were pretty.

I never said they were pretty. I got a little excited with the cheese and missed some peppers….

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Mini Stuffed Peppers

Ingredients:

  • 8 mini sweet peppers
  • 1/2 pound ground turkey
  • 1/2 c. shredded cheese (I used fiesta blend for some added spice!)
  • 2+ tbsp taco seasoning (amount totally depends on your preference)
  • 1-2 garlic cloves, minced
  • “splash” of olive oil
  • 1 can Rotel (or other tomato and green chile brand)
  • 8 jalapeno slices (I used pickled because that’s what was on hand)

Method:

  • Preheat oven to 350.
  • Seed and half the peppers, long-ways. Put pepper halves in a bowl of hot water to soften and become more pliable.
  • Cook garlic cloves with oil and turkey and seasonings until brown and no longer pink.
  • Add drained Rotel, and mix well. I kind of break up the tomatoes a little bit to make them mix better with the meat.
  • Drain peppers and set them on a cookie sheet.
  • Stuff each pepper as best as you can ūüôā
  • Top with the cheese, and jalape√Īo slice on each pepper.
  • Bake until the cheese is bubblin! I chose to broil mine a bit, because I LOVE that browned cheese taste! YUM.

If you try this recipe, let me know! Instagram me @lovethekate using #feistyfrench. 

I look forward to hearing from you!

Let me know what other posts you’d like to see on the blog below!

Thoughts on Snacking + Broiled Mango

If you know me well, you know that I love to eat.

 

Obviously. Who doesn’t?

 

Needless to say, I am a snacker. I eat all the time. Smoothies, greek yogurt, cheese. Piece of turkey. Whatever. I’m eating every 3 hours. And you know what?

 

That’s my number one weight loss secret.

Eat. All the time.

By eating just about every 3 hours (I get a little hungry about every 3 hours), I keep my metabolism working, and I am rarely starving (which means I don’t go nuts at the next meal or snack). Now “snacks” don’t typically include candy, bread, or an entire meal’s worth of calories. If you snack that way, you will get no where, my friend. That’s not to say you can’t have a piece of whole wheat bread with a snack. Just make smart choices about what goes¬†on¬†it.

Some of my favorite snacks include a serving of cheese (weigh or measure it out!) with a piece of fruit, greek yogurt, avocado toast, or pretzel chips with edamame hummus (yum!). Mix it up! Try broiling a some cheese on wheat, cutting up some fruit, or mixing tuna with an oil based dressing (I love tuna + homemade Italian). Whenever you feel the urge to snack, ask yourself these questions:

  1. Am I¬†actually hungry?¬†I always drink some water before I snack, just to make sure I am actually hungry. Sometimes you’re just thirsty or bored.
  2. What does my snack include? I typically do some combo of good carbs, healthy fats, and lean protein.
  3. How is my snack¬†going to make me feel?¬†I used to be a run to the pantry and grab PB and saltines. That snack¬†never¬†made me feel good. I love PB as much as the next guy (probably more…) but there are healthier options. You don’t want a snack that is going to make you feel bloated, stuffed, and tired. Pick options that make you feel physically at your best!
  4. Is this a proper portion?¬†For snack time if I have to measure something out, as a general rule I will half it. For example, a typical serving of cheese is about an ounce. For a snack, I would have half an ounce. This tactic won’t necessarily work with everyone, because we all have different bodies and different nutritional needs. While half an ounce of cheese will hold me over to my next meal, it would send hubs running for the fridge in an hour. Just listen to your body, and be mindful of portion sizes.

Speaking of snacks… I got the new Food Network in the mail today! I was way too pumped and immediately started reading. I came across an idea for broiling mango, and decided I needed to immediately do it!

Basically, I cut a mango in half, scored it, sprinkled it with sweetener (sugar, honey, agave, what ev) and broiled it until it began to char. YUM!

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Seriously so good. It satisfied my sweet tooth while remaining healthy! It’s amazing what broiling fruit will do ūüôā Have you ever tried broiling a grapefruit? That’s pretty stellar, too!

What are your favorite healthy snacks? 

Let me know in the comments below! And don’t forget to follow me on here,¬†Instagram, and¬†Twitter!

Mini Cheese-Stuffed Meatloaves

Miniature. Cheese. Stuffed. Meat. Loaves.

Yep, you read that right. My momma used to make these for me all the time. I am  a huge meat loaf fan. I am a huge cheese fan. I am a huge cheese in meat loaf fan.

And mini? Well. That just makes it that much better.

AND. Built in portion control. So that’s always awesome.

Mini Cheese-Stuffed Meatloaves

Ingredients:

  • 1 lb ground turkey (You can use beef here if you’d like)
  • 1 egg, beaten
  • 3/4 c. milk (I use fat free)
  • 1/2 c. quick-cook oats (don’t knock it til you try it)
  • 1 tsp salt
  • 12 cubes of cheddar cheese (I used medium cheddar, but sharp or mild would be good, too!)
  • 2/3 c. ketchup
  • 1/4 c. brown sugar

Method:

Preheat the oven to 350 and spray a 12 muffin tin with cooking spray.

Combine the beaten egg, milk, oats, and salt in a large bowl.

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Yeah. Super appetizing.

Add in the ground turkey; mix well. And let’s be honest here. You really kinda just need to use your hands.

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YUCK. This is worth it, I promise.

Evenly distribute the meat mixture among the 12 cups. Add a cheese cube to each cup, and cover with the meat.

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In a separate, small bowl, combine the ketchup and brown sugar. I definitely ran out of ketchup so I had to use a mixture of bbq sauce and Worcestershire. It was different, but still yummy!

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Top the loaves with the ketchup mixture. Bake for 30 minutes.

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Ta-Da! Delicious, and definitely not bad for you. This is great with mashed cauliflower for a Sunday dinner! My super simple mashed cauliflower recipe is up next!

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