Vegetarian Stuffed Peppers with Green Valley Foods

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

We’re coming up on the new year which means fresh starts and new year’s resolutions. One of the resolutions at the forefront for a lot of us is being more health conscious. And again at the forefront of ignored resolutions is that very same one getting pushed to the wayside. We go through all the excuses - it’s hard, it’s expensive, it’s time consuming. But really, it doesn’t have to be!

That’s why I’ve teamed up with Green Valley foods to show you how easy AND affordable eating organic can be. I whipped up these delicious vegetarian stuffed peppers that are also gluten free and super quick and easy to make. The whole family will love them, and they’re so simple that the kids can even get in on the fun of helping to make them.

So why Green Valley? They’re the obvious choice because all of their products are USDA organic, non-GMO, BPA-free, gluten free, and made in the USA. You can pick up the corn and black beans for this recipe at your local grocery store and not have to worry about any of it going bad because they’re both shelf stable. They’re also very affordable making it easy and reasonable to eat organic. You can even order them on Amazon. It really doesn’t get much more convenient than that!

So let’s get to it!

Here’s what you’ll need:
-4 bell peppers, halved and de-seeded
-1/2 red onion, chopped
-15.5 oz bag Green Valley Black Beans -15.25 oz can Green Valley Corn
14.5 oz can diced tomatoes
-2 tbsp taco seasoning
-1/2 cup shredded cheddar cheese plus more -1 green onion, chopped

Instructions:

1)  Preheat your oven to 425 degrees. On a parchment lined baking sheet, bake the halvedpeppers for 15 minutes.
2)  In the meantime, strain the black beans and corn.
3)  Mix together the beans, corn, diced tomatoes, red onion, taco seasoning, and cheesetogether in a large bowl.
4)  Remove the peppers from the oven, and fill each pepper with the mixture.
5)  Top each pepper with a sprinkle of cheese, and return them to the oven for 15 minutes.
6)  Remove the peppers, and top each with green onion.
7)  Serve, and enjoy!

Let me know what you think in the comments below, and make sure to head over to http://www.welcometogreenvalley.com to learn more about all of Green Valley’s organic products.

Ginger Soy Turkey Stuffed Peppers Over Zoodles with a Rice Wine Vinaigrette

I had ground turkey sitting in my fridge that I needed to use, but I didn't want to do the standard tacos. I feel like this happens to me more often than it should. I'll buy it thinking oh this will be easy, and then I don't want tacos.

So it was brainstorming time, and stuffed peppers popped into my mind. But, like I said, I just wasn't in the mood for Mexican. So why not go more of an Asian route? My Sriracha Ginger Turkey Meatballs are one of my favorite recipes, so I knew that I could definitely come up with something delicious. And what better way to pair it than with a fresh, raw zucchini salad.

Here's What You'll Need:

-3 bell peppers, cut in half and seeded
-1 lb lean ground turkey
-2 green onions, chopped
-1/4 cup Tamari (or low sodium soy sauce)
-2 tbsp sriracha (if you don't like the heat just use one)
-1 tsp ginger, shaved
-2 cloves garlic, minced
-2 zucchinis, spiralized
-1 tsp olive oil

For the dressing:

-3 tbsp rice wine vinegar
-2 tbsp Tamari (or low sodium soy sauce)
-1 tbsp olive oil
-1/2 tsp sesame oil
-1 tsp spicy brown mustard
-1 1/2 tsp hoisin sauce
-1/4 tsp pure cane sugar

Instructions:

1) Preheat your oven to 400 degrees.
2) Heat up the tsp olive oil in a large pan on the stove top, and add in the garlic. Cook for about a minute.
3) Add in the ground turkey and cook fully until it is no longer pink.
4) Add in the scallions, soy sauce, sriracha, and ginger, and continue to cook for another minute or so.
5) Place the bell pepper halves on a baking sheet, and fill each with the turkey mixture, using it all.
6) Pop the peppers into the oven, and cook for 30 minutes.
7) Mix together the dressing ingredients, and toss the zoodles in it. Split the zoodles between 3 plates, and top each with 2 bell pepper halves.
8) Enjoy!

You can easily use this dressing on any salad. I used on spiralized cucumber with some raw bell pepper and shrimp. I also want to try the peppers using lentils or faux meat, so let me know if you give it a try! I'd love to hear what you think in the comments below!