Our sweet girl is getting so BIG!
She won't sit still for very long anymore!
When we woke up today, it was off to Target in the rain to get professional pics done! We did them every month for Lacie's first year and are doing them every month for Blakely's first year too! After they turn one, we do pics for each half birthday and birthday as well as some holidays! I know that right now you are thinking to yourself - That's a lot of pictures! Oh my goodness it is a lot! I didn't really think it through when I decided to start doing it with Lacie...but once I start something I see it through! Poor B hates the monthly pics. Here she is showing off how well she stands on her own while also looking terrified! Sorry Blakely, one day you will appreciate that Mommy made you take so many pictures!
Meanwhile, here is my other child, who just couldn't resist jumping in front of the camera and doing her best "cheese" face! Please pardon her hairstyle...it really looked nice before we ran out of the house in the pouring rain!
Okay, so back to the meal of the day! I absolutely LOVE LOVE LOVE this stuffed pepper recipe! Now you may be shocked by this, but I am not a huge veggie person. I would much rather eat carbs (or dessert)! But sadly as I get older, an all carb diet just isn't cutting it...plus I really want to set a good example for my girls! So John and I have been making an honest effort to eat more veggies! And these stuffed peppers are delicious and super simple to make! Plus, with so many opportunities to use what you have by making substitutions (I suggest a few below), you can whip this recipe up tonight with whatever is in your fridge and pantry!
Here's What You Need to Make the Mexican Stuffed Peppers (this recipe makes 3 whole peppers - 1 for me and 2 for the hubby - it can easily double or triple for your family)
- 3 bell peppers (I used 1 red, 1 yellow, 1 green)
- 1/2 pound lean ground turkey (you can use ground beef, ground pork, sausage, shredded chicken, etc.)
- 1 cup frozen corn (canned in fine too)
- 1 cups black beans drained and rinsed (use any beans you have on hand)
- 2 tsp. garlic powder (more or less to taste...you can even use fresh I just didn't have any)
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- 1 - 2 cups shredded cheese (I used Monterey Jack but Cheddar or Mexican Blend works just as well)
- extra virgin olive oil
Now Let's Make the Peppers
- Preheat your oven to 375 degrees
- Slice peppers in half longways (top to bottom) and remove seeds and ribs
- Place peppers cut side up in a 9x13 casserole dish and drizzle with extra virgin olive oil
- Bake in oven for 25 minutes or until done to your liking - I really like mine to still have a nice bite to them
- While the peppers are baking, cook, crumble, and brown your ground turkey in a pan with a little EVOO
- Once cooked through add in frozen corn, stirring for a few minutes until thawed and warmed through
- Stir in black beans
- Add seasoning (garlic, cumin, chili powder, S&P) and stir to distribute spices evenly
- Remove peppers from oven and preheat your broiler
- Spoon filling into peppers
- Sprinkle cheese on top - a little or a lot
- Place peppers under broiler to melt cheese - keep your eye on the peppers they will go from done to burnt cheese super fast (I like my cheese to be bubbling and slightly browned)