Health Wise Eats!

Hey, Hey, HEY!

What’s up everyone?  Hopefully you may be in need of a recipe for dinner? If that is the case, I have a quick, easy, healthy and tasty recipe to share! It is fairly common and is something I have made before but not for a while so, I gave it go! Here is my version of Stuffed Sweet Peppers- side note; I say my version as I did not follow along a recipe! I just went with what I thought would work well together. Hope you guys enjoy, send me photos, questions, anything really =)

Stuffed Sweet Peppers – Ingredients

  • Ground Chicken (Any type of ground meat should work well, I just enjoy chicken)
  • Salt and black pepper for seasoning
  • 2 Tbsps. Of Peri Peri seasoning powder
  • 1 Tbsp. Soy Sauce
  • Dash of Rum (Yep, I always throw some in my chicken to cut freshness)
  • 1 Lime
  • Dash of White Vinegar
  • Chopped Cilantro and Red Onion (quantity is your discretion)
  • Minced Garlic
  • ½ Poultry Cube Seasoning
  • 2Tbsps. Vegetable Oil
  • Grated Cheese (Your pick, I used medium cheddar)
  • Sweet Peppers
  • 2 Tbsp. Ground Cumin

Ok guys; excuse the order of my ingredients if they seem to be all over the place! I just went off the top of my head while making it and again off the top of my head now! Let’s do this!

  1. First off, let’s put the ground chicken in a bowl and lightly rinse under cold water. Be sure to squeeze out extra moisture before moving on.
  2. Cut the freshness! So I am not sure if it is only me but, I always find ground meat to have a lingering fresh meat favor however! I have found some key items that  eliminate that completely. Squeeze a whole lime over the ground meat, pour a small amount (2 Tbsps. Perhaps?) Of white vinegar, and also add a splash of Rum (1 key item). Let this sit for let’s give it…10 minutes.
  3. Heat saucepan with oil. While that is heating up, we are going to wash and cut the sweet peppers. You can cut the sweet peppers however you like, horizontally, vertically, just cut off the top, whatever floats your fancy! Once you can stuff it after cutting you are good to go! I sliced off the top and took out the inside including the seeds and all which I then gave it another quick rinse to ensure everything was out.
  4. Check the saucepan; make sure it has warmed up nicely. If so, place your sweet peppers flat down (cut slide down) we are trying to get some char marks which will add a roasted flavor to this as well. While that is going in the pan, back to the meat! Throw in your cumin (2 key item, very important!), soy sauce, salt, black pepper, peri peri seasoning, and cilantro. We are going to give this a good whirl and let it sit.
  5. Back to the saucepan, turn the sweet peppers on the sides to allow a bit of cooking but not too much as we want a sturdy “bowl” to fill. Once content with the peppers, remove and place on a plate.
  6. In the same saucepan, we are going to add some more oil along with garlic and onion, allow this to simmer for a bit. Once caramelized, add your ground meat and cover. Continuously check on the meat, turning it to ensure all is thoroughly cooked through. Taste test when cooked to see if anything further needs to be done and if not, lets get stuffing!
  7. Take meat and fill sweet peppers half way. At the half way point we are going to grate some cheese on top, as the filling is hot the cheese will melt nicely. Continue stuffing until the pepper is full and again repeat grating cheese to finish it off! Ta Da, there is your stuffed pepper my friend =)

Along with my stuffed sweet peppers I made a Cucumber Salsa which is totally simple, let’s do this!

Cucumber Salsa – Ingredients

  • Cucumber (I used half as I was only making for 2 servings)
  • 1 Tomato
  • Half cup of Diced Red Onion
  • Salt
  • 1 Lime
  • Chopped Cilantro
  1. Dice up the cucumber, tomato, onion, and cilantro.
  2. Combine all above ingredients into a bowl. Sprinkle salt and squeeze lime, give this a good spin and it is good to go!

Tips – I personally enjoy this salsa with a good bit of salt, it really brings out the flavor much more with the lime. Another side note, if you can give this salsa time to refrigerate prior to serving that would be great as it allows the flavors to all mix and marinate.

Now, I hope you all are still with me and enjoyed once again! Thank you for reading and let’s keep cooking.

Until the next good eats, see you all later!

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