When you think of having a “cheat meal”, what comes to mind?
For me the answer is almost always Mexican food! You know, the Tex Mex version…not really too much like authentic Mexican food, which can actually be pretty healthy. Nope, I am thinking more like high in not whole grain carbs, ridiculously large and smothered in cheese! Is anyone else now hungry?? ;P
That being said, since I have learned about nutrition on a deeper level than just fat content and calorie counting…I see a whole lot more wrong with those types of meals, and it is now harder for me to indulge in them (harder, not impossible…I am human). For the most part, I keep my eating very clean and conscious. If I do eat out, I would try to find a restaurant with a more authentic, ethical and fresh approach to their ingredients. Usually though, it is healthier, cheaper and easier to make my own version of my fave foods, and that is what I have done here!
Stuffed peppers are a very easy, fast and healthful option to get your Mexi fix, and although I am not reinventing the wheel here, I thought it was worth sharing my take on this clean “cheat” to inspire you to try them if you haven’t (where have you been!?;), or maybe give you a new flavor idea for your next batch:)
Tex-Mex Stuffed Peppers
serves 4
Ingredients
- 1/2 large tomato diced
- 1 lb organic ground turkey (or mashed chickpeas for vegan-just toss with other cooked ingredients and roughly mash)
- 1/2 cup onion chopped fine
- 1 clove garlic crushed
- 1 cup mushrooms sliced
- 2 large bell peppers halved lengthwise
- 2 Tbsp pickled jalapenos or banana peppers chopped fine
- Taco seasoning – either homemade (recipe below, or cleanest no msg version you can find)
- Fresh cilantro chopped for inside and some to garnish
- Optional: 1/4 cup black beans, (I don’t use corn because of extra cooking for fresh or most other is GMO), 1/2 cup daiya vegan shreds or grated organic skim mozzarella ( I like Paradise Island).
Salt free mexi spice mix
1 serving for 1 lb of protein
- 1 teaspoon chili powder
- 1 teaspoon cumin seed
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder or dried garlic
Directions
Pre mix your spice blend and set aside. Clean and cut all veggies. Saute your onions, mushrooms and garlic until lightly browned. Add in turkey and cook until no longer pink, add in spice mix, stir well. Add 3/4 cup water and stir. Cook over medium heat until the water is
fully absorbed. Remove from heat and set aside. Place pepper halves open side down in a pan with an inch of simmering water and allow to steam until lightly softened (still standing in shape) not overcooked or mushy. Approx 5 minutes. Remove peppers and place on a foiled baking sheet (if you are melting cheese, if not you can plate them). Stir diced tomatoes and jalapenos and cilantro into your meat mix and spoon into each pepper evenly. Top with shredded daiya or cheese and bake just until melted and a bit browned. Top with cilantro sprig and serve 🙂
Enjoy xo
Macros: 1 serving of half pepper, without cheese, or optional ingredients.The meat is measured into 3 1/2 ounce portions per half pepper.
Calories: 183
Fat: 6.8
Carbs: 10.4
Protein: 17.1
Fiber: 3.1