These stuffed peppers are so easy to make and are great as leftovers!! Don’t let the number of ingredients scare you off, you probably already have most of the spices and ingredients in your fridge or pantry!
When I eat these for leftovers, it takes about 2 minutes to warm back up and I add in a big handful of greens, usually spinach-kale mix and drizzle with a little olive oil and salt. This makes for an easy quick lunch the next day. One that will satisfy me and keep my energy up until dinner time!
I hope you give this one a try and let me know how you like it!
Mexican Stuffed Peppers
Fun and full of flavor!
Add quinoa in a pot with chicken bone broth, on med-high heat bring to a boil. Once it starts to boil turn heat down to low, cover the pot, and simmer for about 20 minutes
In another pan, turn heat to medium and add ground turkey. Season with chili powder, salt, dried oregano and cumin. Break up the meat into little pieces while cooking. Cook for about 10 minutes or until done. Turn off the heat.
Add 1/2 cup of cooked quinoa, tomato puree, yogurt, and chopped cilantro to the ground turkey and mix together to combine.
Wash the bell peppers and dry. Slice the tops off the bell peppers and remove the seeds and ribs. Stuff the bell peppers with the meat mixture.
~Note if your bell pepper doesn't stand up straight, slice a small sliver off the bottom to even it out.
Add stuffed peppers to a deep dish baking pan (one that has high sides) and bake for about 25 minutes.
~Note if you want to add cheese to the top of the stuffed peppers, add it at about the 20 minute mark.
If you can't find bone broth you can always use low sodium chicken broth.
Or you can make your own, which is always better! You can find the recipe here.
Although it’s warmer outside and soup might not sound so appealing, many of us will find ourselves suffering from allergies or the next round of viruses floating around.
I know for me personally I was knocked down hard from allergies this past week and now my son is dealing with his asthma.
So I decided it was time to bring out the big guns. Bone broth and herbs.
Bone broth is good for healing of the gut, provides natural collagen for our skin, nails, hair and joints. It also provides gelatin which helps our bones move without grinding together, it provides a cushion in between our joints.
Bone broth is overall healing for our entire body.
I added Oregano not only for taste but for its health benefits as well. Oregano is great for helping with inflammation and upper respiratory infections.
Thyme is great for treating bronchitis and sore throats.
Sage is amazing for reducing inflammation in our body and boosting the immune system.
Lemon is a great source of Vitamin C and helps to treat throat infections.
While I made this soup geared toward our upper respiratory allergies, it would be helpful with so many other ailments like the flu, digestive problems, or overall just feeling like crap.
So let’s do this and get to feeling better!
Healing Chicken Soup
A soup with real health benefits!
In a large stock pot on med-high heat, add bone broth, water, and chicken. Boil for about 20-30 minutes until chicken is done.
Take chicken out of pot and shred with a fork.
Add carrots, celery, salt, pepper, oregano, thyme, and sage to the stock pot and simmer for about 10 -15 minutes until carrots and celery are cooked.
Add shredded chicken back to the stock pot and squeeze half a lemon into the broth.
Stir and taste to see if you need additional salt.
You can add onion and garlic if you choose. I didn't not because they don't agree with me.
We paired the soup with a little wild rice.
Many stores are carrying bone broth now, but you can make your own very easily, see recipe here.
My gift to you this Christmas is one that will fill your loved one’s heart with joy ~ my Marinara recipe!!
Back in 2008, this recipe was created in my kitchen right before we opened the doors to our new Italian restaurant. To say it was a hit is an understatement! Our customers would come in and purchase quarts of our sauce, we also sold it at the local farmer’s market and would always sell out!
Although the restaurant is now closed, I still have so many that ask for the recipe. At first, I was really stingy about sharing it. But then I asked myself what good is it to keep it to myself? Why not share the love?
So if you are in need of a last minute gift idea, here is a perfect one!
I love giving Marinara as gifts as I know it will warm the hearts and bellies of my friends and family!
The Best Marinara!
I promise store bought marinara will never be your first option again!!
In a large pot on med. heat, add EVOO and garlic cloves. Cook until lightly golden and soft. Remove garlic from the oil and take the pot off the heat.
In a food processor add roughly chopped onions, carrots, whole cooked garlic cloves and puree until combined into a paste.
Pot goes back on the stove over med. heat. When oil is brought back to temp add the paste of onions, carrots, and garlic. Cook until the paste becomes a light orange color, about 10 min.
Add wine and cook additional 5-10 min.
Fill one empty can about ¾ full of water and rinse the 3 additional cans going back and forth until most of the remaining tomatoes are gone. Pour the can of water into the pot.
Add salt, dried basil and oregano
Stir to combine all ingredients. Add lid (lid should NOT be on tight, leave room to breathe) and simmer for about 3 hours, stirring every so often so it does not burn on the bottom. You might need to reduce heat a bit if it starts to boil, you want a nice simmer.
After 3 hrs of simmering, add torn basil leaves and let cool to room temp before adding to mason jars.
*** You will need a food processor, large stockpot, and about 8 - 16 oz or 4 - 32 oz Mason/Ball Jars***
Marinara can stay in the refrigerator up to 1 week or freezer for 6 months. Be sure to leave about 1 inch of space in the jar if freezing to allow the liquid to expand.
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