Tonight I threw together two things currently in the meal rotation options that play through my mind: stuffed peppers and a simple kale salad. Both of these things give me delight because they are super economical. I also come away from the meal feeling the feeling of having eaten something healthy, yummy, and satisfying, not the feeling of "uggh" after something that tasted good but I knew was trash.
Let me walk you through a play-by-play of the stuffed peppers process first. Don't feel daunted by the length here. It's a pretty simple and easy construction once you've experienced it. Not a five-minute prep meal, but simple.
Stuffed Peppers (makes about 5 servings)
Ingredients
- 5 bell peppers (any color you like)
- 1 lb ground turkey or beef
- 1 cup cooked rice (instant or whatever you have; white or brown both work)
- 1 can (15 oz) lentils, drained
- 1 small can (8 oz) tomato sauce
- 4 oz shredded sharp cheddar cheese
Seasonings
- 1 tbsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp curry powder
- ¼ tsp salt
- A few dashes of oregano
Instructions
Prep the Peppers:
I started with two different pans, then condensed, as you'll see below.
(I roasted a bit extra to puree for Eden's solid food introduction pleasure next week... More than you wanted to know from this pic, but, it always gives me joy to make a bit extra of something to repurpose later. Saves time)- Preheat your oven to 425°F.
- Cut the peppers in half, remove the seeds, and place them cut-side up in a lightly greased baking dish.
- Brush each half with olive oil and sprinkle with a pinch of salt.
- Roast the peppers for 20 minutes until they’re tender-crisp.
Prepare the Filling:
- While the peppers are roasting, brown the ground turkey in a skillet over medium heat. Drain any excess fat.
- Stir in the cooked rice, drained lentils, and tomato sauce.
- Add all the seasonings and mix well. Let the mixture simmer for a few minutes to combine the flavors.
Stuff the Peppers:
- Remove the peppers from the oven and fill each one generously with the meat, rice, and lentil mixture.
- Sprinkle shredded cheddar cheese on top.
Bake to Perfection:
- Return the stuffed peppers to the oven for another 20 minutes until the cheese is melted and bubbly.
Some random side notes:
- I’ve been reading up on Himalayan salt lately and find it fascinating. It’s worth a quick Google search if you’re into learning about potential health benefits versus regular table salt.
- I’m also intrigued by the brown rice versus white rice debate—another Google rabbit hole if you’re curious of the health benefits.
Let's Move on to Extolling the Glories of a Kale Salad
Kale is one of the cheapest and most nutritious greens you can buy year-round. I routinely pick up a head of kale at Kroger for about $1.29, which lasts Will and I about 2-3 nights for salads.
Tonight was a no-fuss salad night, so I just broke the leaves off the stalks, rinsed them well, and gave them a quick massage with olive oil and a sprinkle of Tony Chachere’s seasoning (it adds such a good kick). Then I drizzled a bit of lemon juice over the top. That’s it—simple, fresh, and full of flavor. Of course, you can always jazz it up with your favorite toppings or dressings. I just needed the most basic of the basic for tonight.
Both the stuffed peppers and kale salad hit the sweet spot tonight—hearty, healthy, and satisfying without being complicated. Give them a try if you’re looking for a wholesome, affordable meal that doesn’t skimp on flavor.
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