The Dish: Healthy Stuffed Bell Peppers Recipe

You guys! I cooked. And I cooked healthy stuffed bell peppers for 8 people nonetheless! This was my first time really cooking (like following a recipe I had never cooked before) since the baby was born, so I’m feeling quite proud of myself. We hosted a dinner party (8 adults, 5 children – it was beautiful chaos) so I found this recipe on Pinterest and made a few of my own tweaks. It’s super easy and turned out great, so thought I’d share.


  • (4) bell peppers
  • (1) package of quinoa/rice blend (I used Near East’s blend of Quinoa and Brown Rice with Red Bell Pepper flavoring)
  • (1) pound ground turkey
  • (1) large onion
  • (1) 14 oz. can of black beans, drained and rinsed
  • (1) 14 oz. can fire roasted tomatoes
  • (1) 7 oz. can diced green chilis
  • (1) packet taco seasoning
  • 1/2 TB olive oil
  • 1/2 cup mozzarella shredded cheese
  • 3/4 cup water

Note: I doubled these quantities for a party of 8.


  1. Pre-heat oven to 375 degrees.
  2. Heat olive oil in a LARGE saucepan. Add onion and cook until translucent. Add in ground turkey meat and cook until browned. Drain all of the excess grease.
  3. In a separate pan, cook quinoa/rice blend according to box instructions until done.
  4. In the meat pan, add in black beans, tomatoes, green chilies, water, and taco seasoning packet. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10 minutes. Add cooked quinoa, once ready.
    stuffed bell peppers recipe
  5. Cut red bell peppers in half length wise, remove ribs and place in baking dish.
    stuffed bell peppers recipe
  6. Spoon in ingredient mixture and top with grated mozzarella cheese. Cover pan with foil and bake for 40 minutes.
    stuffed bell peppers recipe
    stuffed bell peppers recipe
  7. Remove from oven and serve with sour cream, salsa and fresh avocados.

Bon Appetite!

The Dish: Chicken, Mozzarella, Tomato & Basil

Now that I’m officially on maternity leave and have some extra time, I’ve decided to start cooking new, healthy meals every night. I’m a huge fan of mozzarella cheese, tomato and basil anything, so this chicken dish was very appealing – not to mention easy for this rookie chef!

– 2 Organic Boneless, Skinless Chicken Breasts
– Mozzarella Cheese – enough slices to cover the chicken breasts
– Handful of Cherry Tomatoes, halved
– 1/2 Red Onion, chopped
– 3 Garlic Cloves, minced
– 1 Bunch of Basil, chopped
– 1 Tbl Olive Oil
– 2 tsp Balsamic Vinegar


  • Pre-heat oven to 375 degrees.
  • Chop tomatoes, onions and basil and add to a mixing bowl:

photo (2) copy

  • Mix vegetables with olive oil, balsamic and minced garlic (I buy the pre-minced garlic from Sprouts):

Combine vegetables and mix

  • Brown chicken breasts in skillet on the stove top, adding salt and pepper to each side
  • Place browned chicken breasts in Pyrex dish and place mozzarella cheese on top:

chicken dish

  • Add tomatoes, basil, onions, garlic and oils mixture on top, place in oven and bake for about 30 minutes or until chicken is cooked:

chicken mozzarella recipe

  • Dinner is ready! Bon Appetite!

Image-1 copy

The Dish: Spaghetti Squash

With a baby on the way, I’m trying to up my cooking game by experimenting with new recipes. I’ve never been a “natural” in the kitchen, so when I actually make anything that seems half-way edible, it’s a huge accomplishment for me! This one was actually good (and healthy)!


– 1 Spaghetti Squash, halved and seeded
– 2 Tbl Olive Oil
– 2 Cloves Garlic, Minced
– 1 White Onion, Chopped
– 3 Tbl Fresh Basil, Chopped
– Handful of Cherry Tomatoes, halved
– Freshly Grated Parmesan Cheese
– 1/2 Block of Firm Tofu, Cubed (optional or feel free to add any other protein)


1. Preheat oven to 350 degrees and cut spaghetti squash in half, lengthwise. (This was the most difficult part of the whole recipe for me because the spaghetti squash is so hard to cut! I ended up getting my knife wedged into the vegetable and slamming it down on the counter – voila – it worked and I felt like a samurai gangster!) Scoop out the seeds (an ice cream scooper works like a charm).

Spaghetti Squash

2. Place halved spaghetti squash face down on baking sheet and put in the oven for 30 minutes.

spaghetti squash

3. Chop onions and mince garlic (or if you’re like me, buy it already minced) and sauté over medium-low heat with olive oil.

spaghetti squash recipe

4. This is the optional step: I always want to add some sort of protein to my meals, so I opted for tofu but feel free to add any type of protein your heart desires. Sauté tofu and olive oil, salt and pepper in a skillet.

5. Chop tomatoes and basil and shred fresh parmesan cheese.

spaghetti squash recipe

6. When Spaghetti Squash is ready, remove from oven and let cool for a few minutes before grabbing a fork and beginning to scrape out the pulp.

7. Combine stringy spaghetti squash, tofu, sautéed onions, garlic, and chopped tomatoes and basil in one big bowl.

spaghetti squash recipe

8. Dish out on a plate and top with the freshly grated parmesan cheese.

spaghetti squash recipe

Bon appetite!

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