I’m having a moment with retro, nostalgic foods right now. All I want coming out of my oven are cheesy casseroles of chicken spaghetti, homemade chicken pot pie, creamy chicken tetrazzini and good-old fashioned stuffed peppers.
I think maybe it’s the change of weather that has me craving everything comforting under the sun, but I also attribute it to the small child growing inside of me. I’ve tried to be good for the majority of my pregnancy, but lately I just feel like throwing caution to the wind and indulging in all of the things I’m craving without feeling guilty in the slightest.
Although, it just so happens that I don’t have to feel guilty about today’s stuffed peppers. Lean ground sirloin, sweet potatoes and good-for-you spinach make up the base of the hearty filling; while warm cinnamon, nutmeg, plenty of garlic and onion contribute to the flavor in a very seasonal, fall fashion.
Once you cook up the filling, you have the option to either stuff the peppers right away or cool the mixture, then stuff and pop them in the fridge until you’re ready to bake them the next day. Either way, these guys are a cinch to throw together and are the perfect fall weeknight meal that won’t prematurely pack on those winter pounds…or in my case, just add to the already existing baby weight I need to lose come January…
Head on over to Laura’s Lean Beef to get the full recipe and post!
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