Well I have some life news for you:
JUST KIDDING. NOT pregnant.
That’s my husband’s favorite joke to play on people. I think it’s pretty funny, too, except for one day when we actually are pregnant, no one’s going to believe us. Oh well.
The REAL life news I have is that I’m getting certified to be a personal trainer!! Wahoo!
That is assuming I pass my certification exam coming up on May 6th. I’ve been studying like crazy when I can, which is about 6 hours total each weekend. Yikes!
I wanted to tell you guys because I love you all, and you should know what’s going on in my life.
Also, I need to tell you because in the next 2 months or so as I’m preparing for the exam, I will have a little more going on than usual. It is a very full life! Though I’ve tried to stay consistent in posting a recipe every 3 days with good (at least better than it was before) photography, I will probably be less able to do that. I still want to post recipes, they may just not be as pretty for a few months…and they may be really simple recipes. Like the things I make for Owen and I on a normal basis.
I hope that’s okay with you all and I promise I will return to my normal ways sometime after May 6th! In the meantime, you all can be praying for me to ace this exam and for peace in the process. Also, if you’re looking for a trainer starting this May, consider me an option!
Today I’m posting a very simple recipe for stuffed peppers. There are a lot of stuffed peppers recipes out there, I know, but this one is the simplest & easiest version I know, and is still packed with flavor and veggies!
Easy Stuffed Peppers
Makes about 3-4 servings
- 6 baby carrots
- 1/2 yellow onion
- 1 cup fresh spinach
- 1 tbs sliced jalapenos
- 1 lb lean ground turkey (or ground chicken)
- 1 tbs minced garlic
- 1 egg
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tb cumin
- 1/2 tb oregano
- salt & pepper
- 3 bell peppers
- Preheat oven to 350 degrees.
- Put your carrots, onion, spinach, & jalapenos in a food processor and pulse until all the veggies are chopped finely. If you don’t have a food processor, you can also chop them by hand as finely as possible.
- In a medium mixing bowl, add your ground turkey or chicken, garlic, egg, and chopped veggies. Mix with a spoon until all ingredients are incorporated.
- Add the garlic powder, chili powder, cumin, oregano, salt & pepper. Mix well into the mixture & set aside.
- Cut each bell pepper in half longways, so that each bell pepper yields two long half pieces. Take out the seeds & insides.
- Place your bell pepper halves in a deep baking pan with the insides of the bell pepper facing up, so that they create a little bowl. Scoop a couple of spoonfuls of the meat & veggies mixture into each bell pepper until you use up all the mixture and each bell pepper is stuffed.
- Place in the oven and bake for 30 minutes. If you want to add melted cheese on top (I do this for my husband), remove the bell peppers 5 minutes before baking time is up and sprinkle cheese on top, then add back to the oven to finish cooking.
- Remove from oven and let cool. Serve with some salsa on top and enjoy!