Mexican

Mexican Stuffed Peppers

Tonight’s dinner was so good that I couldn’t wait to post it: Bell peppers stuffed with a Mexican-seasoned ground turkey, corn, and black bean filling and topped with spicy, melty pepper jack cheese. This recipe is a twist on my mom’s traditional stuffed pepper recipe and is great to make when company is coming over for dinner because the peppers look and taste impressive but are pretty simple to make. Serve with a side of roasted potato wedges, and you have a perfect dinner. 

Mexican Stuffed Peppers
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 3/4 pound lean ground turkey
  2. 4 bell peppers
  3. 1 small onion, diced
  4. 2 cloves of garlic, minced
  5. 1 14.5-oz. can of diced tomatoes, drained
  6. 1/2 cup black beans, drained and rinsed
  7. ½ cup of frozen corn kernels, thawed
  8. 1 cup grated pepper jack cheese
Seasoning
  1. 1 teaspoon chili powder
  2. 1/2 teaspoon cumin
  3. 1/2 teaspoon paprika
  4. 1/2 teaspoon dried oregano
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon ground black pepper
  7. Dash of cayenne pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut peppers in half, and remove stems and seeds.
  3. Bring a large pot of water to a boil. Add in pepper halves, and cook for 2 minutes. Gently remove, and immediately place peppers in a bowl of ice-cold water. When peppers are cool to touch, drain and set aside.
  4. Meanwhile, in a large skillet over medium-high heat, brown turkey and diced onion until turkey is no longer pink. Drain off any excess liquid.
  5. Add in the garlic, seasoning mix, and tomatoes. Cook over medium-high heat for about 5 minutes to allow tomatoes to start to break down.
  6. Stir in black beans and corn.
  7. Remove from heat, and set aside.
  8. Place pepper halves in a 13x9-inch baking dish. Fill each half with the turkey mixture.
  9. Cover and bake for 20 minutes. Uncover, top with cheese, and return to oven for about 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/

Southwestern Black Bean Soup

It’s as though a switch inside me flips as soon as the weather gets cooler. All I want to make — and eat — is soup. They’re easy, versatile, and yield enough for several meals. Plus, most can be pretty healthy and filling. This recipe is one of my favorites. Minus some chopping, it’s very quick and easy to make. Plus, it’s really flavorful and healthy.

I always make sure to credit where I get my recipes from, however, this one is a clipping from a newspaper and the author info was cut off. So, if it sounds familiar to you, please let me know!

 

Southwestern Black Bean Soup
Serves 10
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 3 cloves of garlic, minced
  4. 4 carrots, chopped
  5. 1 red pepper, chopped
  6. 1 zucchini, quartered lengthwise and thinly sliced
  7. 1/2 cup uncooked brown rice
  8. 2 14.5 oz. cans of low-sodium chicken broth (or vegetable broth)
  9. 1 8 oz. can of no-salt-added tomato sauce
  10. 1 cup of jarred salsa
  11. 2 cups of water
  12. 1 teaspoon cumin
  13. 1 teaspoon dried oregano
  14. 1/4 teaspoon ground black pepper
  15. 1 15 oz. can of black beans, rinsed and drained
  16. 1 cup of frozen corn kernels, thawed
  17. 1/4 cup fresh cilantro, minced
Instructions
  1. Heat the oil in a large soup pot or dutch oven over medium-high heat.
  2. Add the onion, garlic, carrots, and red pepper, and sauté until tender.
  3. Stir in the zucchini, rice, broth, tomato sauce, salsa, water, and seasonings.
  4. Cover, bring to a boil, and then reduce heat and simmer for 30 minutes.
  5. Stir in black beans, corn, and cilantro. Simmer for an additional 5 minutes.
  6. Serve.
Seasoned to Impress https://seasonedtoimpress.com/

 

Fish Tacos With Watermelon Salsa

I regularly order fish tacos when I’m out to eat, so I decided why not make them at home? I’m glad I did, because these top any I’ve had before. The spicy fish with the sweet, juicy watermelon is the perfect combination. Plus, they’re an easy weeknight meal. 

 

Fish Tacos With Watermelon Salsa
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 4 cups diced seedless watermelon
  2. 1/2 small red onion, finely diced
  3. 1/2 cup roughly chopped fresh cilantro
  4. Juice of 2 limes
  5. 1 jalapeno pepper, seeded and finely diced
  6. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
  7. Kosher salt
  8. 1 pound tilapia fillets
  9. 1 teaspoon chili powder
  10. 1/4 teaspoon cayenne pepper
  11. 1/2 teaspoon garlic powder
  12. Freshly ground black pepper
  13. Several handfuls of thinly sliced romaine lettuce
  14. 1 avocado, sliced
  15. 8 corn tortillas
For the watermelon salsa
  1. Combine the watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
For the fish
  1. Combine the chili powder, cayenne pepper, and garlic powder in a small bowl.
  2. Brush both sides of each piece of fish with the remaining 2 teaspoons of olive oil and then sprinkle on both sides the chili powder mixture, 1/2 teaspoon salt, and a pinch of ground black pepper.
  3. Preheat broiler on high for about 5 minutes.
  4. Place fish on a baking sheet sprayed with nonstick cooking spray.
  5. Broil fish for about 7 minutes (or until fish flakes easily when tested with a fork), flipping halfway through.
  6. In the meantime, warm the tortillas in a nonstick skillet over medium-high heat for about a minute per side.
  7. Transfer the cooked fish to a plate and break into bite-size pieces.
  8. Fill tortillas with the fish, watermelon salsa, avocado, and lettuce.
Adapted from (slightly) Food Network Kitchen
Adapted from (slightly) Food Network Kitchen
Seasoned to Impress https://seasonedtoimpress.com/