Taco stuffed Bell Peppers

This recipe was really good. I was a little worried that my family wouldn't like it but they all did! It's fairly healthy (besides the fact that I add tons of cheese to it) and relatively easy and quick to make.

Ingredients:

*Olive oil for sauteing and coating peppers for baking
*1/2 lb ground turkey (mine was closer to 3/4 lb because that's what I had)
*1/2 white onion, diced
*1 cup black beans, rinsed and drained
*1 cup frozen sweet corn
*1 T taco seasoning (you can make your own to make this lower sodium) I also added garlic powder.
*3 large bell peppers, halved, de-seeded (I did 1 red, 1 yellow and 1 orange)
*1 cup (...or 10 pounds) of shredded cheese (mexican blend or monterrey jack is good)

Instructions:

1. Preheat oven to 375. On a large baking sheet, place pepper halves upright and drizzle olive oil all over them. Bake them 15-20 mins or until peppers are blistering and getting slightly translucent around edges. Set aside.

2. While peppers are in the oven- In large skillet, saute onions in 1-2 T olive oil until soft. Then add in ground turkey. Cook till turkey is done and drain liquids. Add in taco seasonings. Stir to combine well. Add in beans and corn.

3. Cook meat mixture for about 5 minutes longer and then remove from heat.

4. Take the (somewhat cooled) halves of peppers and place them in a small casserole dish. Use a spoon and scoop filling inside the peppers. Overstuffing is a good thing!

5. Sprinkle a good amount of cheese on top... don't be shy, enough to cover it all. Place under broiler on high till cheese is melted and bubbly.

6. Serve immediately.

Peppers rubbed down with oil and put on baking sheet and in oven

Ground turkey with taco seasonings, onion, corn and black beans. 

Put baked peppers into casserole dish

Stuff peppers

add cheese and put under broiler till bubbly

ENJOY!

Recipe by Table for Two www.tablefortwoblog.com/stuffed-peppers/

Pork Chops Florentine with herb oil, broccolini and savory tomatoes

Here is another meal out of the magazine I love, Cuisine for two. In order to make it for my family of four, 2 adults and 2 kids, I just added an extra pork chop, used a whole tomato and whole package of broccolini and also added a side of sliced roasted potatoes. It was the perfect amount. This recipe is right out of the magazine. I didn't alter recipe at all besides just adding a bit more. These italian pork chops really get their flavor from the fresh herbs. I wouldn't use dried herbs if at all possible. You are making 3 different things, but they will all end up on grill so it makes this a quick, easy weekday meal. 

INGREDIENTS:

For the herb oil-

* 1/4 c olive oil

* 6 torn fresh sage leaves 

* 1 T chopped fresh rosemary

* 1 T chopped fresh oregano

* 2 garlic cloves, thinly sliced

For the Broccolini-

* 6 oz broccolini

* olive oil, salt and pepper

For the Chops- 

* 2 bone-in pork loin chops, 1 inch thick (about 8 oz each) seasoned with salt and pepper (I used 3)

For the Tomato-

* 1/4 c panko crumbs

* salt and pepper to taste

* 2 tomato slices (I used one medium tomato cut into 4 slices and added a bit more panko crumbs)

* 2 slices goat cheese, cut 1/2 inch thick (I used shredded mozz cheese because I had it on hand, but if I didn't I would have bought a fresh Mozzarella ball and sliced that to use since my family doesn't like goat cheese.

* Herb oil from above

DIRECTIONS:

Preheat grill to medium High

Combine 1/4 cup oil, sage, rosemary, oregano and garlic for herb oil in a shallow serving dish/plate. Set aside. 

Toss Broccolini with olive oil, salt and pepper; set aside. 

Grill Chops over direct heat, covered, 5 minutes per side, or to internal temp of 155. (I did season the chops with a little pepper/salt first). 

While chops are grilling, toss panko salt and pepper in shallow dish. Dip each tomato and cheese slice into the herbed oil you made above and then it says to dredge both sides of goat cheese slices into panko mixture, but since I used shredded cheese, I just dipped the tomato slices to coat them in the panko mixture instead. Place cheese on tomatoes. 

Transfer grilled chops to herb oil plate and let rest for 3 minutes; turn after 3 minutes. I covered plate with tinfoil to keep warm. 

While you are letting chops sit in oil, grill the broccolini and tomato slices on the grill. (Broccolini 3-4 minutes turning once) (Tomatoes around 5 minutes, until panko crumbs are golden). 

To serve, place one pork chop on each plate and some broccolini and tomato slice on each plate. Drizzle remaining herb oil over chops, broccolini and savory tomatoes. Enjoy! 

Herb oil in shallow plate

I dipped my tomato slices in the oil and then coated them with the panko crumbs. 

I then topped tomatoes with shredded mozz cheese. 

Tossed broccolini with olive oil, salt and pepper.

Place chops in oil after they are grilled to rest. 

Flip them after 3 mins (and during this time you will be grilling the broccolini and tomatoes.

Serve up each plate with a little of each and then drizzle remaining oil over top of it all. I also served a side of roasted sliced potatoes.