Posts tagged peppers
Coconut Chicken Curry
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Are you a fan of curry? I love a well balanced curry! For me all the flavors have to come together and blend into a slightly spicy, aromatic plate of goodness. Enhance too much of one flavor and I'm usually not a fan! This coconut chicken curry is fast and easy to make but has a wonderful rich flavor. I used zucchini noodles instead of rice to keep it Whole30 compliant, but to be honest I prefer the zucchini noodles to rice. They add a light crunch to the dish and really fill you up! 

Coconut cream creates a delightful rich sauce that will have you scraping your plate to get every drop! Feel free to adjust the spice in this dish, if you like a hearty curry flavor add 1/2 teaspoon more curry powder than this recipe calls for! 

Enjoy! 

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Coconut Chicken Curry

Makes 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken breasts, cut into bite sized pieces 
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic, minced 
  • 1/2 yellow onion, thinly sliced
  • 1 red bell pepper, cut into strips 
  • 1 green bell pepper, cut into strips
  • 1/3 cup canned coconut cream
  • 1 tablespoon lime juice
  • 2 cups baby spinach
  • 2 zucchini, spiralized
  • 1 tablespoon fresh cilantro, chopped 
  • Salt and pepper to taste 

Instructions

In a large skillet on your stovetop, heat oil until shimmering. Add chicken to the skillet and cook until no longer pink in the center. Remove chicken from skillet and set aside in a small bowl. Add a bit more oil to the pan and add curry powder and cumin. Stir and toast until spices are fragrant. Add garlic, onion, and peppers and cook until just tender. Add in coconut cream, lime juice, cooked chicken, baby spinach and zucchini noodles. Cook until spinach is just wilted and noodles are crisp tender. Top each plate with a pinch of cilantro.

 

 

 

Mexican Stuffed Peppers
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Stuffed bell peppers are not a new dish in my kitchen!  Over the years I’ve made countless variations of all flavors and types. However, as I was looking over some of my recipes the other day I realized that I had not ever made a stuffed pepper loaded with Mexican flavors. 

“HOW IS THIS POSSIBLE!!!” I yelled out loud (and got a dirty look from our cat Flower). I adore Mexican flavors and ingredients and usually use them as the basis of most any dish I develop. So the thought that I had never made a stuffed pepper full of beans, rice, chilis and smoky peppers was a shock!!  

Faster than you can say tacos, I ran to the grocery store and made my very first Mexican stuffed pepper. And oh is it good! Loaded with spicy chilis, oregano, cumin and ground turkey, this is a stuffed pepper you’ll be making frequently! 

Also, if you are new to meal prepping, this is one of the best recipes to make and store. Peppers hold up so well in the fridge that you could easily make this Monday and use the leftovers as a delicious dinner for Friday! 

Enjoy! 

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Mexican Stuffed Peppers

Makes 4 servings

Ingredients

  •  4 large bell peppers 
  • 1 lb ground turkey
  • 1/2 yellow onion, chopped 
  • 1/2 cup cooked rice 
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika 
  • 1 can (15 oz) tomato sauce
  • 1 small can diced green chilis
  • 1 can (15 oz) pinto beans or chili beans
  • 1 cup shredded cheddar cheese 
  • Salt and pepper to taste 
  • Sour cream for serving (optional) 

Instructions

Preheat oven to 375 degrees. Cut off the top stem of the bell peppers and remove seeds and membranes. Stand peppers upright in an ungreased 8-inch baking dish.

In large skillet, cook turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until turkey is cooked. Stir in rice, garlic, chilis, spices, beans and 1 cup of the tomato sauce; cook until hot.        

Stuff peppers with turkey mixture. Pour remaining tomato sauce over the peppers. Cover with foil and bake for 25-30 minutes until peppers are crisp-tender. Top with cheese and serve.

 

Summer Halibut Kabobs

I love any kind kind of kabob, they are so easy to make and highlight so many summer vegetables! Crispy peppers, summer squash and juicy cherry tomatoes are so good when paired with perfectly grilled chicken. However, sometimes I want a little switch up and use halibut or cod as my protein instead. The first time I tried this I wasn’t exactly sure how it would turn out. I thought that maybe the fish would fall apart or dry out before the other veggies were cooked. After some experimenting, I found that by marinading the fish before you cook it the result was perfectly juicy and flaky fish. Marinading the fish for an hour or two before you grill your kabobs adds so much additional flavor and helped keep the fish moist as it cooked. 

The apple and peach pair nicely with the fish and help keep this kabob nice and light on hot summer nights. However, feel free to use whatever veggie or fruit you would like! Make sure you try and keep all your veggies the same size, this way they will cook at roughly the same rate on your skewer. A side note about skewers, if you aren’t using metal ones, make sure you soak your wooden or bamboo skewers in water before using them. This prevents them from catching fire on your grill!

Enjoy! 

 

Summer Halibut Kabobs

Makes 4 servings

Ingredients

  • 1/2 cup unsweetened apple juice
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons diced shallot
  • 1 teaspoon fresh thyme leaves 
  • 1 1/2 pounds halibut or cod, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch pieces
  • 1 Fuji apple, cut into 1-inch pieces 
  • 1 peach, cut into thick slices 
  • 1 red bell pepper, cut into 1-inch pieces 
  • Salt and pepper to taste 

Instructions

In a bowl, combine apple juice, lime juice, olive oil, shallot and thyme. Pour half into a large resealable bag and add fish. Close the bag and gently shake to coat the fish. Place in fridge. In another resealable bag, add remaining marinade and add veggies and fruits. Shake to coat and place in fridge. Refrigerate both bags for 3 hours. 

Drain fish and discard marinade. Drain fruit and vegetables and discard marinade. Using eight metal or wooden skewers, evenly distribute and thread fish, veggies and fruit on skewers.

Grill at a medium high heat until fish is cooked and flakes easily with a fork ( about 4-6 min depending on the thickness of the fish) and veggies and fruit are crisp tender. 

Serve with rice or a large green salad! 

 

Sweet Potato and Pepper Hash with Poached Eggs

This may be the best recipe I have ever posted to this blog. This hash is a stick to your ribs, healthy, eat it anytime ( I am eating a bowl right now as I write this!)  comfort dish that will have you putting this recipe on repeat! 

The subtle smoky flavor of the paprika plays off of the spicy peppers perfectly. Add in a generous amount of tender sweet potatoes and creamy black beans and you have an intensely satisfying dish. Top it all off with a poached egg with a delightfully runny yolk and some avocado, salsa or hot sauce and this dish is off the charts. What I appreciate about this hash is that each veggie holds it's own distinct flavor and texture. The problem I have with other hash recipes is that they tend to be a mushy mess that ends up eating like it's a potato paste. This hash will stay crisp tender and perfectly balanced.

The key to success with this dish comes down to your knife skills. Make sure all of your diced veggies are roughly the same size. About 1-inch pieces is what we are going for here. If you don't get everything roughly the same size, your hash won't cook evenly! 

Enjoy! 

Sweet Potato and Pepper Hash with Poached Eggs

Serves 4

Ingredients

  • 2 large sweet potatoes, peeled and diced 
  • 1 yellow onion, diced 
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced 
  • 1 poblano or jalapeno pepper, diced 
  • 1 15 oz can black beans, drained and rinsed 
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin 
  • 2 tablespoons pumpkin seeds, roasted 
  • Salt and pepper to taste
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • Avocado, salsa and hot sauce for serving

Procedure

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or with a silicone mat.

In a large bowl combine oil, lemon and lime juices,spices and salt and pepper. Add all chopped veggies and beans. Stir to combine. 

Spread veggie mix on baking sheet and bake for 20 mins, or until veggies are crisp tender. 

While veggies are cooking, bring a medium pot of water to a boil. Add in vinegar. Gently stir water and slide cracked eggs one at a time into boiling water. Gently simmer until whites are formed and yolk is still jiggly.Alternatively, you can always fry your eggs if you don't want to mess with poaching!

Put hash in four bowls and top with poached egg. Serve with avocado, salsa and hot sauce.