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 🙂
  • 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!

Creamy Tomato and Spinach Tortellini

I have another delish recipe for ya’ll! This super decadent pasta dish packs lots of flavor, creaminess, and veggies, and is definitely under 500 calories. A pasta dish under 500 calories? WITH cheese? Sign me up.

I adapted this recipe from several creamy pasta dishes I found online. Again, please excuse the terrible picture quality. We are working on getting a decent camera.

Creamy Tomato and Spinach Tortellini

Ingredients:

  • 1 bag of Kroger frozen cheese tortellini
  • 3 cloves garlic
  • 2 c. fresh spinach
  • 1 can petite diced tomatoes, with juice
  • 1 tbsp + 2 tsp flour
  • 1 c. fat free half and half (I used Kroger brand)
  • 1 tbsp olive oil
  • Shredded parmesan cheese for topping
  • Salt, pepper, basil, red pepper flakes to taste

Method:

Cook tortellini according package directions. I added a tiny bit of olive oil to keep the tort from sticking, as well as some salt for flavor. Once cooked, drain and set aside.

Meanwhile, heat the olive oil over medium heat in a large skillet. Add in minced garlic and sautee until fragrant.

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Meanwhile, roll and chop the spinach. I chopped mine pretty small because, you know….braces. Spinach was the last thing I wanted stuck in my brackets lol. Add the chopped spinach to the garlic and olive oil.

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Once the spinach has wilted, add in the can of tomatoes. Do not drain! You need that juice to help make the saucy goodness.

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Allow this yumminess to bubble.

Meanwhile, whisk the half and half into the flour, very gradually. This is going to give the sauce a creamy, thick quality.

IMAG1006 IMAG1007 It should be nice and creamy, well mixed. No chunks of flour here.

Once the tomato mixture is bubbling, carefully stir in the creamy mixture. Add in salt, pepper, basil, and red pepper flakes, all according to your preference.

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Doesn’t that look awesome?

Allow this mixture to come to a bubbling awesomeness. Make sure to stir occasionally, or the sauce will stick to the bottom of the pan, and that is gross.

Very carefully add in the drained tortellini. Stir very gently and very slowly, so you don’t tear the tort.

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Yummmm.

I shredded some parm with a potato peeler (because that’s how I roll) to top the pasta.

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It was so good. So creamy, and so decadent.

Now to totally blow you away. This recipe makes 4 hearty servings. And each serving only has…

439 calories and 13 grams of fat

(as determined by MyFitnessPal)

What are some of your favorite pasta dishes? If you try this out, be sure to post a pic so I can see!

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