Learning Kitchen: Meal Prep/Planning – Stuffed Peppers

Magneto has a few really solid recipes up his sleeve, and when he breaks them out, it’s usually cause for celebration. Last week, because Rogue was staying with us, he made his super yumtastic stuffed peppers – a first for both Rogue and me, and well within the calorie budget Magneto and I are on.


He cooked up some organic wild rice and ground turkey breast with chili powder, cumin, and a touch of cayenne. Then he stuffed it into green bell peppers, keeping the tops flat and the peppers stuffed super tightly. After baking covered in an inch of water at 350F for 30 minutes, he removed the cover and sprinkled grated jack and cheddar cheese over the top, cooking for another 20-35 minutes uncovered to melt the cheese and make sure the peppers were softened.

Garnished with a touch of sour cream, smashed avocado, and hot sauce, and on a bed of refried beans, this was a truly comforting meal to come home to after a long day at work. And at just under 250 calories including the refried beans, I’d say this was a perfectly healthy indulgence.


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