Southwest Stuffed Peppers


Bell peppers are rich in vitamin C and vitamin A, and they are the star of this protein-rich meal. A surprising touch of honey and cinnamon bring out the sweetness of the the bell peppers in this dish. This tasty recipe is family-friendly and simple to prepare!


3-4 medium size bell peppers {red, orange or yellow}

¾ cup chicken broth

1 lb. ground beef {or ground turkey}

1 ½ cups cooked white rice {or brown if you prefer}

¾ canned black beans, rinsed and drained

½ cup frozen corn

1 large tomato, diced

1 tablespoon honey

½ tsp. cumin

½ tsp. salt

¼ tsp. black pepper

¼ tsp. sweet paprika

¼ tsp. garlic powder

¼ tsp. ground cinnamon

1 cup shredded cheddar cheese

chopped green onions for garnish

unbaked peppersDIRECTIONS:

First, the bell peppers.

When I prepared the peppers for these particular pictures, I only used 2 peppers because that’s what I had. However, this recipe makes enough filing to easily stuff 3-4 peppers. I like to use the red, yellow and orange bell peppers because they have a little bit of sweetness. They are usually more expensive than green peppers, but I try to keep an eye out for them when they are on sale!

 So moving on, time to prepare the peppers.  Wash them, cut them in half and then remove the seeds. Pour the chicken broth into a 9×13 baking dish so that it covers the bottom of the pan. Then arrange the peppers in the baking dish.

Next, it’s time to prepare the filling.

Brown the meat in a large skillet until it’s no longer pink. Drain the meat and return it back to the skillet. Add the cooked rice, beans, corn, tomatoes, honey and seasonings. Stir everything together and cook over medium heat for about 5-7 minutes.

Finally, it’s time to stuff the peppers.

Fill each pepper with about ½ cup of the meat mixture. Sprinkle the cheese over the top of the peppers. Cover with foil and bake at 350° for 45 minutes-1 hour. Remove from the oven and garnish with green onions.

baked peppersI like to serve this dish with tortilla chips. My husband is a HUGE fan of chips and salsa, so we always have some chips on hand! The filling spills out of the peppers as you eat them, and tortillas chips pair perfectly with all the leftover filling on your plate. By the way, if you end up with more filling than you need for stuffing the peppers—it tastes great wrapped up inside of a tortilla!



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© Pocketful of Motherhood, 2013

Salsa Chicken Burritos

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My husband and I received a slow cooker as a wedding gift when we got married almost 4 years ago. It comes in handy on many occasions, especially now that I am a mom.  A few months ago I discovered a slow cooker recipe for salsa chicken on Pinterest, and it sounded like the perfect pair for the homemade tortillas that I sometimes make. So I created these Salsa Chicken Burritos and they were a hit with my family!


1 pound boneless skinless chicken breasts

1 can cream of mushroom or cream of chicken soup

1 cup of your favorite salsa

1 package taco seasoning

1 cup sour cream

shredded Monterrey Jack cheese

tortillas {recipe for homemade tortillas}

cilantro, for garnishing {optional}



First place the chicken breasts in the slow cooker. Then add the cream soup and salsa.  Evenly sprinkle the taco seasonings over the top, cover and cook on low for about 6 hours.


The chicken will be very tender and ready for shredding. I use a pair of metal tongs to shred the chicken right in the slow-cooker. The chicken comes apart so easily this way. Once done with the shredding, add the sour cream and give everything a good stir. Put the lid back on and let it continue to cook on low for about 30 minutes. Keep an eye on it because the added sour cream has a tendency to burn if it cooks too long.


Fill the tortillas with salsa chicken, sprinkle with the desired amount of cheese and roll them up to make burritos. Garnish with cilantro if desired. These tasty burritos go well with a side of black beans, corn or a tossed salad.

This recipe makes a generous amount of chicken and will feed several people. We always have plenty of leftovers in my home since we are a three person family. With the leftovers you could easily make some burritos, wrap each one individually in foil and freeze them for later use. Enjoy!


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© Pocketful of Motherhood, 2013

One Dish Dinner


A delicious dinner dish that consists of 5 ingredients and easy preparation—that’s my type of “busy mama” meal! Cooking doesn’t get much easier than this recipe.


1 lb. boneless chicken breasts {cut each chicken breast in half}

4 medium potatoes {cut into cubes}

2 cups green beans {fresh or frozen}

1, 0.7 oz packet dry Italian salad dressing {such as Good Seasons}

1 stick of butter {cut into cubes}



Coat a 9 x 13 baking dish with cooking spray. Make equal rows of the chicken, potatoes and green beans. Sprinkle the Italian seasoning evenly over the entire dish and top with the butter cubes. Cover with foil and bake at 350° for 1 hour. That it’s—SO simple!


This is by far my new favorite go-to recipe when I’m crunched on time but still want get a balanced and tasty meal on the table.

{recipe source: Pinterest}


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