Note: This post first appeared on June 8, 2012. The photography got a facelift! Enjoy!
In case you haven’t noticed, I’ve been going through my older posts and updating the photos on them and revisiting the recipes to see if they make sense. When I first started the blog, I didn’t necessarily write the recipes properly and the photos weren’t the greatest. However, trial and error and lots of learning along the way has gotten me this far!
It’s been interesting reading my stories I wrote with each post. It’s essentially a diary to me and this is why blogs are different, people. This is why blogs have personality and a real human behind it. It’s our lives that we share and a recipe that goes with it. I’ve gotten so many comments about how they don’t want to hear my story, how they just want the recipe, yadda yadda. You can scroll down and get the recipe but I’ll never stop writing my stories! I love being able to go back to read what my life was like years ago and the memories. Some are totally embarrassing though, haha
On that note, the paragraph I wrote below totally brings me back. We had just moved into our townhouse and I was so happy with the place. Who knew that five years later, we would be in another new home and I’m even happier.
I love that I documented my story below. It was a great memory to revisit!
(Written in 2012): I can’t believe it’s almost been a week since we moved into our new place. I found a new area of the house to take my pictures (bear with me for a few weeks while some of the recipes are still using photographs from our apartment days) and we have SO.MUCH. natural light. We’re in a townhouse that’s the end-unit and our walls are covered with WINDOWS! It’s absolutely amazing. So yeah, you can imagine the excitement every time I take pictures now. That is until winter time, and when that rolls around, I’m going to have to likely chase sunlight.
Stuffed peppers with a little Mexican twist!
- 1/2 pound ground turkey
- 1/2 large onion, diced
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- 1 tbsp taco seasoning
- 3 large bell peppers, halved, de-seeded
- 1 cup of shredded cheese, I used Monterrey jack
- On a large baking sheet, place your pepper halves on them, upright and drizzle olive oil all over them and bake them in the oven at 375 degrees for 15-20 minutes or until peppers are blistering and getting slightly translusent around the edges. Set aside.
- In the meantime, in a large skillet, saute your onions in a tbsp or two of olive oil until soft. Then add in the ground turkey. Cook the turkey and onions all the way through and then add the taco seasoning. Stir to combine then add in the beans and corn.
- Cook for about 5 minutes longer then remove from heat.
- Take the (cooled) halves of peppers and place them in a small casserole dish then using a spoon, scoop the filling inside the peppers. Overstuffing is a good thing :)
- Sprinkle a good amount of cheese on top of the filling, enough to cover it all, then place under the broiler on high until cheese is melted and bubbly.
- Serve immediately.
You can add quinoa and/or any other ingredient you feel like using in the mixture!
Posted on April 16, 2017