Stuffed Green Peppers Yummmm

So last night I did some more cooking :) Love cooking especially when you get to cook for someone ;) ...

So here's the latest, stuffed green peppers!

1 lb ground turkey/ ground beef

1/4 cup diced onion

2 garlic cloves diced

1 tbs Italian seasoning

1 tbs parsley

1 16 oz can of tomato sauce

Colby/Monterrey Jack Shredded cheese

4 Green/Red Peppers

2 Cups Brown Rice (I used instant)

1. Preheat oven to 350 degrees
2. Start your instant rice
3. Brown meat with onion, garlic, Italian Season, Parsley
4. Cut the tops off the peppers and de-vein and de-seed them
5. Add in the rice after it has fully cooked
6. Add in 3/4 can of the tomato sauce
7. Add 1 cup of the shredded cheese
8. Stir so it is mixed thoroughly
9. Spoon mixture into the peppers
10. Pour tomato sauce over each pepper just enough to cover
11. Top with shredded cheese
12. Bake until the peppers are tender and the cheese is melted

Before putting in the oven

The finished product...sorry the picture was blurry...

Foodie!?

Yummm so I've been doing a lot of cooking lately...

Last night I made an amazing version of my chicken enchiladas...

Ingredients:

1 lb Chicken Breast

4 tsp cumin

4 tsp cayenne pepper

2 tsp of garlic powder

1 tbs of cilantro

2 jalapenos seeded, diced

1/4 cup white onion

1 small can green chilies with juice

2 garlic cloves

olive oil

salsa

shredded cheese

1 14 oz can of enchilada sauce

1 package of 8 tortillas

Preheat oven to 350!

1) Poach chicken with 2 tsp cumin (to flavor), 2 tsp of cayenne pepper, 2 tsp of garlic powder, drain the juice of the chilies into the water also for flavoring.

2) Saute onion, jalapeno, green chilies, 1/8 cup of salsa, garlic, olive oil, 2 tsp of cumin, 2 tsp of cayenne pepper until veggies are tender

3) Once chicken is cooled slightly, shred

4) Add chicken to the veggies and 3/4 cup of the enchilada sauce, and 1 cup of the shredded cheese, heat to melt cheese into mixture

5) Spoon filling into tortilla shells and roll, placing seam down in a baking dish

6) Cover with the remaining enchilada sauce and shredded cheese

7) Bake for 15-20 minutes until cheese is melting and bubbly!

ENJOY!