Posts tagged rice
Mexican Stuffed Peppers

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! 



Mexican Stuffed Peppers

Makes 4 servings


  •  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) 


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.


Baked Salmon with Cauliflower Risotto

I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.

Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.

You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”. 

Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower. 



Baked Salmon with Cauliflower Risotto

Makes 4 servings


  • 4 salmon fillets, skinless and bones removed

  • 2 tablespoons olive oil, divided

  • 2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning

  • 4 cups grated cauliflower “rice”

  • 1 (15 oz) can great northern beans, rinsed and drained

  • 1 cup veggie broth

  • 1/2 yellow onion, diced

  • 1 cup baby bella mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon fresh dill, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 cup aged balsamic vinegar

  • 1/3 cup grated Parmesan cheese


For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork. 

For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon. 


Vegan Tacos

Meatless Monday has been making a comeback in my kitchen! It has been great for my grocery budget and my stomach has appreciated the break as well! When I first started swapping out an animal based protein with a plant based source, I found that all I was making was pasta dishes and noodle bowls. It was great for the first month and then snoooooorre! Why I didn’t think about making a meatless taco sooner is beyond me. Vegan tacos are quite possibly the most delicious way to give Meatless Monday a try! Peppers, onions, refried beans, rice and seasoned tofu are topped off with endless combinations of crunchy toppings! Tofu is the perfect protein to pair with tacos as it soaks up all the yummy taco seasoning.

Give this vegan taco a try for Meatless Monday or really any day of the week you want a delish taco!! 


Vegan Tacos

Makes 8 tacos


  • 1 box crunchy taco shells
  • 1 can (14.5oz)low fat refried beans 
  • 1 cup basmati rice, rinsed 
  • 2 cups water 
  • 1 green pepper, cut into strips 
  • 1 yellow onion, thinly sliced 
  • 1 package extra firm tofu, cut into strips and blotted dry
  • 1 packet low sodium taco seasoning
  • salt and pepper to taste
  • Toppings: Shredded red cabbage, salsa, avocado, cilantro and tomato


For the rice: Place rice and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water drops below the surface of the rice. Cover and remove from heat. 

For the tofu, pepper and onion: Heat a large skillet and add tofu strips.Cook until brown and hot. Add in taco seasoning as well as pepper and onion.Stir and cook until pepper is soft. 

To assemble: Heat taco shells according to package directions. Microwave beans in a bowl until hot. Assemble tacos as desired and top with your favorite toppings!