You know when you’re rushing to get home at the end of the day, wondering what the heck you’re going to put on the table for dinner? Thinking maybe you should just swing by one fast food place or another and save yourself a night of cooking and dishes only to finally sit down and eat a couple thousand calories of (delicious) not-so-great for you dinner. Well, we are setting out to change that nightly routine for you. It’s hard to balance work and home life, and not all of us have hours to scour the internet or Pinterest for delicious, quick and healthy dinner recipes. So, for those of you who don’t: we’ve got your back! This week we are giving you a few recipes from the Eat Like a Firefighter cookbook that are quick and healthy (and have been taste tested and approved by some our very own members).
First up: Mexican Stuffed Peppers! This recipe comes to us from John Guegold of the Granville Fire Department in Granville, Ohio.
John is a 25 year old firefighter/paramedic and has been with the Granville Fire Department for eight months. He’s been married to his wife Katie Guegold (one of our awesome firefighter wives) for nearly two years. John has this to say about his recipe:
I come from a large family so cooking was always done by my mother or aunts, but it was my wife that opened my eyes to different types and styles of food. Before we lived together I was a “meat and potato for every meal” kind of guy. However, she expanded my meal horizon and now sushi is actually one of my favorite meals. Being the newest guy on shift I am always trying to help around the station as much as I can, but I never really considered myself much of a cook until recently. The guys on my shift like to cook healthy meals and when I tried out this variation of a classic stuffed pepper recipe, it was a hit. Ever since the first time I prepared these stuffed peppers I have taken on bigger and more complex meals. My shift has been great about trying any new big or complex meals that decide to try for the first time.
Mexican Stuffed Peppers
3 lbs. ground turkey
7 lg. bell peppers
1 sm. onion, diced
1 can of black beans (drained)
1 can of corn (drained)
1 can of refried beans
2 c. prepared quinoa or rice
3 c. of shredded cheese, divided
3 packets of taco seasoning (one per lb. of meat)
Preheat oven to 375F. Slice the peppers lengthwise in half and remove all the seeds and stems. Brown the ground turkey in a nonstick skillet. Once cooked through, drain and return to the skillet and add the taco seasoning half of the water that the packet recommends; heat thoroughly. Transfer seasoned meat to a large mixing bowl, add diced onion, black beans, corn and quinoa or rice; mix well the incorporate. Add two cups of the shredded cheddar cheese to the bowl and mix well. In a separate microwave safe bowl, heat the refried beans until warm. Lay the pepper halves in a baking dish (or two if space requires), open side up (it should look like a bowl). Spread a few tablespoons of refried beans into the peppers, top with the ground turkey filling. Make sure each pepper is completely full. Bake for 20 minutes. Remove from the oven and sprinkle the remaining cup of shredded cheese over the peppers. Return peppers to the oven and bake for an additional 20 minutes. Additional toppings like salsa, guacamole, hot sauce and sour cream can be added before serving.
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