So, I don’t know about you, but I’m excited for this summer! With all the BBQ’s and all the family gatherings, what’s not to be excited about? And I bet I can guess what some of you are thinking. “How in the heck do you plan on sticking with your diet during these summer events? Surely you’re bound to splurge or even give up!”
To answer that question, NOPE. Not giving up and not going to splurge too much out of my plan. What I plan to do to help with this is make my own healthy renditions of classics to help get me by.
It’s amazing how changing how you eat gets you to realize that one simple ingredient almost always has a healthier alternative to use.
That’s one of the biggest things I’ve learned.
This has definitely been a lifestyle change. But it’s been a good one.
So on my blog I hope to share with you family-friendly recipes that are husband-approved, kid-friendly and health-friendly. And who knows maybe they’ll become a regular in your household as well.
So here’s the first healthier version of a classic: Stuffed Peppers.
- 1 package of ground turkey
- 4 large bell peppers (any color works, but I like color variety)
- 1 zucchini sliced and then diced into tiny pieces
- 1/2 cup whole kernel corn (I used frozen)
- 1 can pinto beans (rinsed)
- About 2 tbsp taco seasoning (more seasoning means more flavor)
- 1/4 cup of water
- 1 Roma tomato diced finely
- 1-2 sticks of reduced fat string cheese (yes, you read that right)
- Preheat oven to 350 degrees
- Slice peppers in half lengthwise and scrape out inside veins and seeds
- Place pepper halves on baking sheet so that the inside is showing upwards (like a bowl) and put in oven on center rack. Bake for about 15-20 mins or until edges start to brown and skin starts to wrinkle.
- While the peppers are cooking, start on the filling.
- In a pan over medium heat brown turkey. Once turkey is almost all the way cooked (no more pink is showing) sprinkle in taco seasoning, pour in water and stir until evenly coated. Then add in zucchini.
- Cook mixture until zucchini starts to soften (2-3 minutes). Next add in corn and pinto beans.
- Reduce heat and let flavors combine.
- Now’s the time to remove peppers from the oven and stuff them with the filling.
- Spoon about half a cup of mixture into the pepper “bowls”, top with diced tomato and diced string cheese. Repeat process until all the pepper slices are full.
- Place back into oven and cook about 5-10 more minutes or until cheese is melted.
- Remove from oven, let cool 4-5 minutes, serve and enjoy!
*One stuffed pepper/ 1 serving is about 1 point on Weight Watchers FreeStyle.
- I served my stuffed peppers with a side of cauliflower rice sprinkled with cilantro, which paired perfectly.
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