I had planned to try this recipe for Taco Stuffed Peppers a couple of weeks ago, but life got in the way somehow. I don’t remember anymore what came up, I’m sure it was something to do with the girls. I’ll blame them! 😉 So, the ingredients have been kicking around waiting for the opportune time, which turned out to be last night.
I liked this version and I was easily able to accommodate one of the girl’s picky friends who joined us for dinner. I cooked the meat, added the corn and removed a portion for her from the pan. I added some Rao’s marinara to her portion before scooping into into a pepper. I then continued on with the rest of the recipe for the remainder meat mixture in the pan, but I excluded the chili powder, garlic powder, onion powder and cumin. I felt like the salsa and green chilies provided plenty of flavor. You can add cheese and/or sour cream if you like. I had mine without with a little extra of the meat mixture on the side.
I have only posted a meal plan twice since early June when I officially returned to the kitchen post surgery. There have been dinners out reconnecting with friends now that I can drive again and leave the house, end of school year festivities, a mini vacation over the July 4th holiday and I’m finding my 15 yo and husband are often missing come meal time. Does that mean I’m not making healthy meals when I am home? Of course not! I’ve been enjoying doing things like grabbing some fish from the Farmer’s Market on Thursdays, tossing a Applegate Organic Turkey Burger on the grill and serving it up on a salad or grilling up a bunch of chicken breasts to have on hand for a few days. While I always find summer to be the most difficult time of year to stay on track, I don’t throw my hands in the air and give up. Where there’s a will, there’s a way!
Next week we will be on vacation, but I’ll be back in the kitchen the week of July 24th. Stay tuned!