June Food of the Month – Peppers

Photo by Ju00c9SHOOTS on Pexels.com

One food I’ve seen come up time and again in recipes, meal prep ideas, and menu options is bell peppers. I’ve had tiny, tiny bites of them in the past, but this month I’m going to be intentional about fitting it into weekly meals to keep trying it more and more. On top of that, Addy, my youngest bonus daughter, recently asked to buy peppers to try more! Hey, if a 9-year-old wants to eat it I better try it too, right?

Why I Think I’ll Like Peppers

Before I get too far into my meal plan, I want to explain why I think I’ll like peppers. As mentioned before, peppers are popping up in most of the recipes I’ve seen, so they’ve gotten to hard to ignore. So instead, I’ve tried to look at why they’d make meals more enjoyable:

  • They’re crunchy, and I love crunchy! Adding them to a quesadilla, Asian stir fry, or salad will improve the texture of my meals.
  • They have a fresh taste. I am not a fan of bitter, underwhelming, or bland fruits and vegetables. Peppers have a bright taste that fills my mouth in a way that makes my mouth feel full, even if I only had a little bite. Having this flavor mixed into ones I know I already like will help me like it over time.
  • They’re healthy AND satisfying. A major reason why I want to like peppers more is that I’m trying to eat healthier to keep up with my running. Peppers will help fill me up without the extra carbs and calories of heavier foods.

The Recipes

I’ve started this already with an omelette over the weekend, with some success. But the one thing I’ve learned by searching for recipes with peppers is that there are TONS of ways to incorporate them into meals. One of the most common is stuffed peppers, so that seems like as good a place to start as any!

Drew and I have several recipes that we are eager to try. The one I’m most excited about is Delish.com’s Best Buffalo Chicken-Stuffed Peppers. I love buffalo chicken wraps, dips, salads, and sandwiches, so I’m hoping the heat of the buffalo and the creamy cheese and chicken mixture will help me appreciate the peppers more.

If I like this recipe I will branch out to Baked Lasagna-Stuffed Peppers (no beef for me) and see if Drew and the girls like them too. Then we have a healthier substitute for the typically carb-heavy lasagna!

Buffalo Chicken-Stuffed Peppers
JONATHAN BOULTON

Over the past few years I’ve grown to love Mexican food. The combination of gooey cheese, spicy chicken, and fresh salsa hits all my bells. However, there is rarely a time that I don’t edit my order. I’ve almost always asked to have peppers and beans removed from tacos and quesadillas, but now I’m going to try Cooking Classy’s Chicken Quesadilla’s {Chicken Fajita Style} without removing the peppers!

I’m hoping the extra cheese and chicken will help mask the pepper taste, but not lose the satisfying crunch!

The last recipe I plan on trying is much more chicken-focused, which will be a nice change of pace for me. I love Asian food, so The Recipe Critic’s Skinny Slow Cooker Kung Pao Chicken is right up my alley! This recipe is full of fun ingredients, though the zucchini may not make the cut this first time around. I hope it will be a go-to, healthier version of the frozen meals I get from Target.

I may also adjust the recipe a bit so the girls like it too. One thing I like about the Recipe Critic is that she provides variations for her recipes along with tips on how to store, meal plan, and reheat the dish. I think her helpfulness has made a follower out of me before I’ve even tried her dish!

Recipe Critic’s Skinny Slow Cooker Kung Pao Chicken

Ok, now I’m hungry from writing about these recipes! It’s time for me to start trying out peppers. Subscribe to my emails to be sure you get my next post covering my omelet tasting post sent directly to your inbox!

Have a recipe you’ll think I like? Drop a note in the comments to let me know!

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