Grilled and Stuffed Poblano Peppers


This egg-free/not fried spin on Chiles Rellenos is perfect for summer grilling. These peppers have bold flavor with spicy chorizo, smoky corn, and creamy bubbling cheese. This recipe does take a considerable amount of prep as you must start with roasting the corn and peppers before cooking up the filling and then returning the stuffed peppers to the grill. Trust me when I say the extra steps are so worth it. This recipe pairs beautifully with chile-lime seasoned edamame.

Serves: 6      Time: approximately 45 minutes to an hour


  • 2 ears of corn, husked
  • 3 tsp olive oil, divided
  • 6 large poblano peppers
  • 1-ish cups of breadcrumbs
  • 1 cup (8oz) of chorizo
  • 1.5 cups shredded Monterey jack cheese
  • optional: cilantro, pico de gallo, sour cream 


  1. Heat grill to high and brush your corn and poblano peppers with 1 tsp of oil. Grill corn and poblanos until they begin to brown, turning occasionally. Continue roasting for about 10 minutes until the corn and poblanos are fairly blackened/browned. We are looking for scorch marks here, on the surface, not compete burning.
  2. Remove corn and poblanos from the grill, placing the poblanos in a bowl and covering them to steam.
  3. Cut the roasted corn from the cob and set it aside.
  4. Cook the chorizo in a large pan. Once cooked through add breadcrumbs until most of the excess oil is sopped up. Add the roasted corn and 1 cup of the Monterey jack cheese (reserve 1/2 cup of the cheese for topping).
  5. Return to the poblano peppers and peel the skin. This is the clear-ish bits that should be flaking off, not the actual green fleshy parts. Don’t look for perfection here just get as much off as you can. Slice each pepper and remove the ribs/seeds.
  6. Create foil pockets and place a pepper on each one.
  7. Fill each pepper with the chorizo and corn mixture. Top with a bit of extra monterey jack cheese (you should have 1/2 cup reserved). wrap each pepper up along the side but keep the top open so that your cheese isn’t pulled off.
  8. Place the peppers back on your grill for a few moments to get the cheese bubbly on top.
  9. Plate and enjoy!

*Photo is an origial belonging to me

**Recipe adapted from Sunset Magazine (July 2018, p. 86)


Sausage Stuffed Jalapenos


I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.

Makes: 24 peppers          Time: 30 minutes


  • 12 large jalapenos
  • 1 lb hot Italian sausage
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cook up sausage and crumble it with your spatula as it browns.
  3. Slice jalapenos in half and remove ribs and seeds.
  4. In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
  5. Scoop some of the sausage mixture into each sliced jalapeno.
  6. Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
  7. Serve immediately and enjoy!

*Photo is an original belonging to me.

Southwest Style Quinoa Stuffed Peppers


We have been eating so much cheese, pasta and take out recently that we needed to kick off this week with a healthy veggie dinner. I’m sure I don’t need to preach the benefits of quinoa too much these days because it has bee exhausted at this point, but I will highlight a few of my favorite qualities of this grain: gluten free, high in protein, high in fiber and super high in antioxidants. Just heed my advice and get this stuff into your diet immediately! This recipe is a slam dunk in that it is delicious without the fats, salt and carbs. Please note that I am not calling this recipe vegetarian or vegan because I did cook the quinoa with beef broth. YOU CAN make this vegetarian by cooking the quinoa with water.

Makes: 8 peppers     Calories: 176/stuffed half pepper    Time: prep- 30 mins, cook- 45 mins


  • 4 bell peppers (the more round the better), cut in half with ribs and seeds removed
  • 1 cup dry quinoa, cooked according to package. I cooked mine with beef broth but you can use vegetable broth or just water.
  • 4 cloves of garlic, minced
  • 1/2 cup chopped green onion
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp paprika
  • OPTIONAL: if you like a little heat 1/4 tsp cayenne pepper
  • 1 (15.25 oz) can of black beans, drained and rinsed
  • 1 (15.25 oz) can of sweet whole kernel corn, drained
  • 2/3 cup of your favorite salsa, we used “hot traditional”
  • OPTIONAL: cheese for topping


  1. Cook quinoa according to package. This takes about 30 minutes so be sure to allot the time for this step.
  2. In a large bowl mix together cooked quinoa, garlic, green onion, spices, beans, corn and salsa.
  3. Prepare the peppers by halving them and cleaning out the ribs/seeds
  4. Scoop the quinoa mixture into each pepper halve and place in greased 9×13 baking dish.
  5. If you want to top the pepper with cheese do so now and cover the baking dish with foil.
  6. Bake for 35 minutes and remove the foil to bake for an additional 10 minutes.
  7. Serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from

Taco Stuffed Bell Peppers


I have the greatest neighbors. We frequently share tastes of what we are making for dinner with each other and share recipes. Recently they shared a stuffed bell pepper with me and I cannot even describe how delicious it was. It reminded me of how often I used to make stuffed bell peppers when Perry and I first got married and put me in the mood to give it another go. I didn’t want to make my traditional beef and cranberry peppers because we ate them so much I doubt I’ll ever make them again haha! I found this recipe on Betty Crocker’s website and I absolutely thrilled with how they came out.

Serves: 8        Calories: 340          Time: 40 mins


  • 4 medium sized bell peppers, cut in half lengthwise and seeded (We used red and yellow)
  • 1 lb. lean ground beef
  • 1 small onion, chopped
  • l pkg taco seasoning (I used chicken taco seasoning b/c I like the taste better)
  • 2 (15.5 ox) cans of kidney beans, drained and rinsed
  • 1 can of fire roasted diced tomatoes
  • 1/2 cup of shredded cheddar or mexican mix cheese.
  • OPTIONAL: Taco toppings such as sour cream, chopped tomato, guac, etc.


  1. Heat oven to 350. In a large saucepan bring 6 cups of water to a boil. Add bell pepper halves and boil until softened, approximately 5 minutes. Drain and set aside.
  2. In a large skillet cook meat and onion over medium high heat until the meat is cooked through. Drain and stir in taco seasoning, kidney beans, and tomato sauce. Heat until boiling. Reduce heat to a simmer for 5 minutes stirring occasionally.
  3. In and 8-inch glass baking dish arrange the pepper halves and spoon taco mixture into each one.
  4. Top with cheese and bake for 10-12 minutes until peppers are tender and cheese is melted.
  5. Top with optional fixings and serve
  6. Enjoy!

*Original recipe belongs to

**Photo is an original belonging to me

Cheesesteak Stuffed Peppers


The page I took this original recipe from called these “Philly” Cheesesteak Stuffed Peppers… However, being a native Philadelphian I cannot call something that doesn’t involve the soft and delicious Amoroso Roll a “Philly cheesesteak”… In order to avoid committing blasphemy against my favorite city in the entire universe we’ll keep their name out of it 🙂 That being said, these things are pretty damn good considering how healthy they are. I was pleasantly surprised when I wanted more. Some of the original reviews said the peppers were “watery” after baking them but I didn’t find that to be a problem. These are very cheesy (although you really only use 1 slice of cheese per pepper) and the sautéed sweet onions are to die for. The original recipe includes mushroom but since I don’t touch anything that has so much as a hint of mushroom I omitted that ingredient. I will however provide the link to the original recipe at the end so if you want to add them you’ll have access to that recipe.

Serves: 3 (2 per serving.)       Calories: 256 (this changes if you use more or less cheese.)


– 1o oz. sliced roast beef, cut into thin strips

– 1-2 pkg. of provolone cheese (about 8-10 slices), this depends on how much cheese you want to use. I only needed 1 package.

– 3 large green bell peppers

– 1 large sweet onion, chopped

– 3 tbsp. olive or canola oil

– 1 tbsp. minced garlic

– salt and pepper to taste


1.) Pre-heat oven to 400 degrees

2.) Cut peppers in half lengthwise. Remove seeds and ribs.

3.) Sauté onions seasoned with salt and pepper (to your taste) until transparent, approximately 8-10 mins.

4.) Add roast beef strips and cook for an additional 8-10 minutes

5.) Line the inside of each pepper with 1/2 or 1 whole piece of provolone cheese (Or you could eliminate this step and just put the cheese on top to of the peppers save calories. The amount of cheese you use depends on how many calories you want to eat. I did 1/2 piece on the inside)

6.) Fill each pepper with the onion/beef mix until filled to the top.

7.) Lay 1/2 or 1 whole piece of provolone over top each of the peppers.

8.) Bake for 15-20 minutes or until the cheese starts to brown.

*Original recipe found at
**Photo is an original taken by me