Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving. The Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Did you know that within the top 3 New Year’s resolutions #3 involved finances?
1. Lose Weight/Eat Healthier
2. Life/Self Improvements
3. Better Financial Decisions
Many are looking to make better financial decisions this year, myself included. I was curious to see how much I was actually spending on groceries per month, so I tracked it for the month to see my typical cost on groceries. Being a food blogger and one who weirdly enjoys grocery shopping, when I see new items they tend to creep into my cart. That being said, my monthly grocery spending was a little higher than I thought it would be. Ever since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.
Here’s the breakdown:
Wondering what I will be doing with those half cans of ingredients? I love being creative with extra ingredients that I have in the fridge. I think this will turn into a burrito bowl.
They are currently holding a contest open to everyone! Go to their website or facebook page to learn how to enter!
Look at those awesome prizes! One of the prizes is a trip to Smuggler’s Notch Resort. I will actually be there in September to attend the Blog Brulee. Have you heard the buzz about #blogbrulee yet? Don’t worry I will give you the full scoop soon.
Anyway, back to the recipe contest. I wanted to try the white oak cheddar in my lightened up stuffed pepper recipe. Why choose the white oak? It is described as oaky and buttery. I lighted up my stuffed peppers by using very lean beef (without the fat content can become dry) and kept the recipe very simple, but wanted to keep a rich indulgent flavor.
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
I served these peppers with green beans on the side for a complete satisfying meal.
Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers upright in baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.
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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?
In Good Health,
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