Rob and I do a big Costco haul about every 2 weeks. We load up on fruits, vegetables, meats, and cheese (because it’s a vice), and then spend the next two weeks surprising ourselves when we eat it all.

I am a major advocate of trying not to waste anything we buy by letting it go bad and having to throw it out (expiration dates are a HUGE must-follow for me). So, a few weeks ago, when Friday night rolled around and we were getting low on food, I got a little creative with some Stuffed Bell Peppers.

Basically, I took all the vegetables left in our fridge, and the one frozen chicken left in our freezer, and threw this meal together.

Surprisingly, it turned out really delicious. I love how versatile you can be with what vegetables you add, because none of the ones I used were on the three recipes I looked up. Expect the peppers, of course.

It takes almost no time to throw this together and it’s a dinner to feel good about. You can add brown rice or quinoa to your peppers, or serve it on the side. Personally, I didn’t use any and was stuffed after two and a half of these babies.

Stuffed Bell Peppers

Ingredients:

• 3 Bell Peppers (assorted colors)
• 2 boneless, skinless Chicken Breasts, cubed
• 1/2 cup Mushrooms, chopped
• 2 handfuls Spinach, coarsely chopped
• 1 Onion, finely chopped
• 1 cup Cherry Tomatoes, halved
• 6 slices Cheese of choice
• Salt & pepper to taste
• Optional: Brown Rice or Quinoa

Directions:

1.  Marinate cubed chicken breasts. (I used tomato sauce because that is what we had, but anything would work.)
2. Cut peppers in half and empty out seeds.
3. Toss mushrooms, onions, spinach, and tomatoes together in a small bowl.
4. Stuff peppers with a small handful of marinated chicken.
5. Continue stuffing with a handful of vegetable mix.
6. Cover with tinfoil and bake at 350 degrees for 25-30 minutes, or until chicken is done.
7. Remove tinfoil and place one slice of cheese on top of each pepper. Bake until cheese is melted, about 3-5 minutes.
8. Serve warm.

RQ: Have you ever made stuffed bell peppers? What do you do with the leftover veggies right before a big grocery shop?

Brooke Selb

I’m Brooke Selb, a Personal Trainer and Health Coach specializing in helping busy moms and moms to be to easily juggle mom life with family friendly recipes, and easy exercise routines to help you achieve your fitness goals that fit in with your already busy life with sound nutritional advice.