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?

IMG_0710

How cute are these?

IMG_0707

I never said they were pretty.

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

IMG_0709

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 🙂
  • Top with the cheese, and jalapeño 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!

Crockpot Salsa Chicken Tacos

After this post, I am FINALLY caught up on posting recipes! Yay! Took me long enough…

Anyway, last night I made some EXCELLENT chicken soft tacos. And I mean “hubs didn’t talk through the meal because his mouth was full” excellent. Probably the best part (for me at least) was that this chicken cooked all day without me having to mess with it. YAY CROCKPOT. All I had to do was shred the chicken before serving, and that was easy because this chicken was SO TENDER. It practically fell apart on its own.

A simple "sauce" made from three ingredients makes this chicken so unbelievably delicious.

A simple “sauce” made from three ingredients makes this chicken so unbelievably delicious.

Not much to look at right now, but just wait 6-8 hours...

Not much to look at right now, but just wait 6-8 hours…

How cute is this crockpot? I'm owl obsessed. And it is perfect for smaller crockpot recipes.

How cute is this crockpot? I’m owl obsessed. And it is perfect for smaller crockpot recipes.

Oh yeah. Delicious taco filling.

Oh yeah. Delicious taco filling.

Um, YUM. So good. And so easy! You PROBABLY maybe have everything you need for this recipe already! All it takes is chicken, cream of chicken soup, salsa, and taco seasoning. I make my own taco seasoning so I can adjust the flavors.

Taco Seasoning

These are all rough measurements, of course. Unless I’m baking, I rarely actually measure out the seasonings.

Mix the following up in a small tupperware container (I’m talking the tiny squares):

  • 1 rounded tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cayenne
  • dash of salt and pepper

Crockpot Salsa Chicken Tacos

Ingredients:

  • 3-4 thin and frozen chicken breasts
  • 1 c. salsa (I use Pace)
  • 1 can cream of chicken soup (I use Healthy Request)
  • 1+ tbsp taco seasoning

Method:

Mix the salsa, seasoning, and soup together in a bowl.

Place the frozen chicken breasts on the bottom of the crockpot. Spread the salsa mixture over the chicken.

Cook on low for 6-8 hours. I put this in about 11 am and got it out about 6:30 ish.

Shred the chicken with a fork and stir back into the sauce.

This chicken would be totally excellent in tortilla soup, or in a soft taco (which is what I did!)

Yum! With a little cheese, lettuce, and hot sauce!

Yum! With a little cheese, lettuce, and hot sauce!