Pork, black bean, and quinoa stuff peppers


What you’ll need-

Ground pork (I grinded my own, using left over ribs from last weekend)

1 package of quinoa, cooked according to the package directions (reserve 1/2 for plating)

Add in taco seasoning, kosher salt & pepper (I always use kosher salt and freshly ground black pepper), 1/4 cup of water and dry cilantro-mix well

One can of black beans, rinsed well

1/2 onion diced

Mix all these ingredients together, and set aside (remember to use only half the quinoa in the mixture)

Prepare your peppers by cutting off the top and cleaning out the ribs and seeds.

If needed, cut the bottoms just slightly to flatten them out so they won’t tip over.

Place your peppers in a casserole dish, and drizzle with extra virgin olive oil, and season with salt and pepper. Spoon your mixture, packing well, into each pepper.

Sprinkle with your favorite cheese (optional), I used grated Queso fresco (a white Mexican cheese), and bake at 350 or until the cheese is golden brown. 

To serve, take a spoonful of the reserved quinoa and place it in the middle of your plate.  Take the pepper, and place in the middle of the quinoa, as it helps anchor the pepper.

I served with freshly steamed green beans.  DELISH!





Easy week night meals…

Can be healthy too! Who knew? You don’t need to microwave chicken nuggets to feed your family when time is a factor! Nope…this dish will leave your family happy, healthy, and FULL!

Stir Fry made easy!

Here’s what you’ll need:
Protein of choice-although feel free to make this a veggie stir fry if you aren’t a meat eater.
I used two thick cut steaks which I seasoned with kosher salt and freshly ground pepper.
Preheat a cast iron pan on high heat that has been drizzled with extra virgin olive oil. Sear the steaks on both sides, for about 7 minutes. Turn off heat, and cover with aluminum foil to finish cooking. Let rest for at least 15 minutes. Once rested, slice thinly at an angle and set aside for plating.

While the meat is resting, chop your favorite veggies.
I used:
3 gloves of garlic-minced
Red pepper flakes-to taste
Toasted sesame seeds-set aside to garnish
1 tablespoon freshly grated ginger root
1 red onion-diced
1 green pepper-chopped
2 carrots, sliced
1 zucchini-julienned
6 baby Portobello mushrooms-sliced
2 green onions-thinly sliced and set aside for garnish

I love mushrooms, but if you don't care for them, feel free to leave them out!
I love mushrooms, but if you don’t care for them, feel free to leave them out!

Next, heat oil (I used grape seed oil, but any light oil will do) in a skillet to high heat.
Toss in your garlic, and give a quick stir ensuring you don’t burn the garlic or it will turn bitter.
Add your red pepper flakes, and then toss in your veggies. Add 3 tablespoons of low sodium soy sauce, grated ginger, and salt and pepper to your liking. Toss for about 8 minutes, being careful to keep the crunch of your veggies.

I served over brown rice, added the steak atop the veggies and rice, and garnished with toasted sesame seeds and green onions. The entire meal can be prepared in less than 30 minutes.


❤ Michelle