Mexican stuffed bell peppers

The other night I noticed I still had 4 bell peppers leftover from my freezer meal stock up. They were starting to get a tad soft, and I knew they needed to be used within a few days. Soft peppers? No thanks.

I sifted through pinterest and a few of my favorite blogs, but couldn’t find a recipe that suited my mood. So I whipped up a recipe of my own, and it was declared a keeper by the hubs. I cooked 4, froze 4, and had filling leftover that I mixed with black beans for tacos later in the week. Three meals in one afternoon, I’ll take it.

mexican stuffed bell peppers


1 pound ground beef

1 TBS extra virgin olive oil

1 small onion, diced

4 garlic cloves, minced

1/2 TBS chili powder

1 TBS cumin

1/4 tsp salt

1 cup zucchini, shredded

1/2 cup frozen corn, thawed

1/3 cup cilantro, chopped

1 TBS tomato paste

3/4 cup salsa of your choice (I used Kirkland Organic)

1 cup shredded cheese

5 bell peppers, cut lengthwise and seeds removed


Pre-heat oven to 350.

In a large saute´pan heat olive oil, onions, and garlic. Cook 2 minutes. Add ground beef, tomato paste, chili powder, cumin, and salt. Cook until ground beef is browned. Drain fat.


Remove from heat & add zucchini, corn, cilantro, salsa, and cheese. Mix well. Spoon evenly (approximately 1/3 cup) into bell peppers.


Top with more cheese, if desired. If you don’t desire more cheese I am a tad worried about you.


Bake 20 minutes.

Serve with zucchini cilantro lime rice.

To freeze


Stuff pepper halves with ground beef mixture and flash freeze on a parchment lined cookie sheet for 30-45 minutes. Transfer to freezer bag. Remove from freezer the night before serving and thaw in fridge. Top with additional cheese (if desired), and bake at 350 for 20 minutes.

Do you have a tried and true stuffed pepper recipe?

Zucchini cilantro lime rice

Is zucchini taking over your garden too? I’m throwing it in everything lately. Breakfast cookies? Boom, veggified. Stuffed peppers? Extra veggified. And now, rice. The other night the hubs cooked up some rice for me, and I only realized after it was cooked that we needed to eat leftovers instead. So I had a cup of rice sitting in the fridge looking for a recipe. I meant to throw it into my stuffed peppers, but spaced it. Only after they were cooking did I realize I still had a cup of rice that needed to be used. Since my stuffed peppers were chock full of Mexican spices I decided cilantro lime rice was in order. With zucchini of course. Boom, veggified.

zucchini cilantro lime rice


1 cup cooked rice (or boil 1/2 cup dry rice for 20 minutes & fluff w/fork)

1/4 cup extra virgin olive oil

juice of 2 limes (or 1/4 cup lime juice)

1/4 tsp salt

4 garlic cloves, minced

1/3 cup cilantro, chopped very fine

1 cup zucchini, shredded


In a large bowl mix olive oil, lime juice, salt, garlic, and cilantro until oil is blended well.


Add rice and zucchini. Mix thoroughly.


Serve with your favorite Mexican dish.

What’s your favorite dish to throw zucchini into?

Chicken Sausage, Egg & Cheese Breakfast Burritos [for the freezer!]

This morning I ran to Safeway and scored a great deal – 50% off organic eggs! I paid $3.98 for two dozen organic eggs. Insane. That’s cheaper than just one of my favorite breakfast sandwiches at Starbucks.

Even though I’m still exhausted from my big freezer meal prep, I knew I needed to whip these bad boys up into some back to school breakfasts. I made 8 breakfast sandwich middles with 8 of the eggs (recipe soon), and 8 breakfast burritos with another 8 eggs. I still have 8 left to whip into something else fun. Maybe French toast sticks, or egg muffins, or a fritatta…the possibilities are endless.

chicken sausage egg & cheese breakfast burritos


8 eggs

3/4 cup milk

1/3 cup diced onion

1/4 tsp salt

dash fresh ground pepper

3/4 cup shredded cheese of your choice

1 pound chicken breakfast sausage

8 tortillas, preferably Tortillaland (you can find these amazing tortillas at Costco)


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Preheat oven to 350. In a medium size bowl mix eggs, milk, onion, salt & pepper. Pour in an greased 8×8 baking dish and bake for 15 minutes. Add shredded cheese to egg mixture and stir well. Bake 5 minutes, stir again, bake 5 more minutes.

Meanwhile, in a large pan, brown the chicken sausage. Once eggs and sausage are done, mix together in a large bowl. Spoon evenly between 8 tortillas and wrap burrito style, folding in the ends as you go. Flash freeze on a cookie sheet & store in a gallon freezer bag. You can also wrap them in parchment paper, followed by a piece of aluminum foil for easy portability.

To heat, microwave on high for 1 minute 30 seconds.


And don’t forget I’m pairing up with Jenn at The Wannabe Housewife for a $100 cash giveaway! Enter through the rafflecopter below 🙂

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What is your favorite breakfast burrito mixture?