Mexican- Stuffed Bell Peppers and Grilled Pineapple

When I called my mom and told her about my most recent recipe success, she just about dropped the phone. I was a very finicky child and am still a picky adult. Cooking and experimenting with recipes has been my way of expanding my palate. Jeff will eat just about anything so he appreciates the new variety in the dinner choices!

This recipe is a favorite among my friends; everyone has a different variation. After soliciting their opinions,  I decided upon spicy Mexican Stuffed Bell Peppers. From fajitas and enchiladas, to tacos and tamales I LOVE almost all Mexican food. Why wouldn’t I like a taco in a bell pepper bowl?

1)  preheat your oven to 350 degrees.

2) Next, you’re going to need to brown and strain about a pound of ground beef or ground turkey. I guess shredded chicken would also suffice. The only risk in using shredded chicken is it might be a little dry.

3) Once you have browned your meat, you need to let it simmer with a little water and taco seasoning. A McCormick packet will do or if you have your own mixture that will work as well (about 2- 3 tablespoons). For those in a bind or interested in mixing up their own seasoning, here is an excellent at home recipe you can use.

4) This next step is all about personal taste. I chose to use some brown rice I had in the fridge, some charred corn, and some sautéed onions. Some other options would include: diced tomatoes (fresh or canned), black beans, pinto beans, or diced jalapeños- the possibilities are endless. After you make your decision, throw it all in the same skillet with your meat.  While these flavors meld together, prepare your bell pepper halves.

5) We decided to use four medium sized bell peppers. Rinse them, dry them, and cut them in half horizontally. Remove the insides, brush them with a little olive oil and season them with some salt and pepper.

* On Pinterest, most of the recipes call for you to chop off the top of the bell pepper like a lid and stuff it that way but if you slice them horizontally, you increase the surface area thus allowing you to stuff them more effectively.

6) Finally, it’s time to stuff and bake. Fill up the peppers with your delicious “fiesta” mixture and top with shredded cheese. I hate washing my baking sheets, so I covered a pan with foil and placed my halves on that. Pop those into your oven and wait about 20-25 minutes

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*Mr. Allen also suggests throwing them on the grill. If you give this a try, let me know how is turns out!

When they are ready, the bell peppers will be soft and the cheese on top will be melted. Feel free to top them with salsa, avocado slices, cilantro, or more cheese!

After you devour your guilt free, low carb dinner, enjoy a dessert. You deserve it, right?

All this takes is a little layering.  You’re going to need some toasted coconut, pineapple spears, vanilla yogurt, 1/4 C of brown sugar, 1/2 TBSP of cinnamon, and a large Ziplock. Mr. Allen, the grill master, was more than eager to help with this dessert. Toss the pineapple spears in the Ziplock with the sugar/ cinnamon mixture. Place those on the grill till they start to turn a golden color or get those nice char marks (about 2 minutes on each side). Be nimble on the grill!

Slice your grilled pineapple and layer your ingredients as you see fit.

I hope this motivated you to try a new ingredient or two! If you have any comments leave them below and don’t forget to subscribe!

[yumprint-recipe id=’3′]Marissa