Shortcut to Fabulous Two Night Meal: Stuff Bell Peppers and Easy, Peasy Healthy Burrito

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I have been trying to get a little normal back in my life lately and this weekend, I thought to myself, “What could be more normal than being all Rachel Ray and cooking a meal” So, I started with a base recipe from Clean Eating Magazine and added my own spin and shortcuts to it.

Here is what you need:

1.5 cups of a lean protein (I used lean ground beef sauteed in olive oil, 1 tablespoon cumin, 1 tablespoon minced garlic [from jar], salt and pepper, but you can use lentils, canned beans, etc)

1 half a medium onion chopped fine (use a mini chopper..under $15 from Target)

1 half a jalapeno chopped fine (throw this bad boy in the chopper with the onion)

1 handful of cilantro chopped (you guessed it…in the chopper with the onion and jalapeno)

1 tablespoon minced garlic

1 medium zucchini diced

1 medium tomato diced

1 half cup frozen corn (thawed)

1 cup of cooked rice (brown or white, your choice…if you are too lazy to make rice from scratch get the boil in a bag or steam in a bag kind from the freezer section)

1 half a teaspoon chili powder

1 teaspoon salt

1 half a teaspoon crushed black pepper

2 bell peppers (for meal 1)

2 tortillas (for meal 2)

1 can of refried beans (for meal 2)

1 and a half cups of four blend mexican cheese (divided in half for meal one and meal two)

1 teaspoon of Olive oil

Pam to coat a baking sheet

A small oven safe dish to cook the excess taco filling


To Prepare:

1. First start by chopping up the onions, jalapeno and cilantro in your little chopper. Also preheat the oven to 375 degrees.









2. If you are cooking up meat, put some olive oil in a skilled and use some of the chopped up mixture along with the cumin, salt and black pepper and cook up the meat until about three-fourths cooked.

3. After your meat is mostly cooked, combine the rice, corn,  garlic, zucchini, onion, jalapeno, cilantro, tomato, chili powder and olive oil in a bowl. Then add your protein (drained canned beans or cooked meat)










4. Next, cut the top off of your two bell peppers and take out all of the seeds and white “guts” inside…you can just use your hands.

5. Fill each bell pepper with the mixture you have from the bowl. Take your leftover mixture and place it in an ovensafe dish. You can either refrigerate the oven safe dish and bake on the day you will make your burrito or bake with the bell peppers placing it in the oven for the last 30 minutes of cooking and then you would reheat the mixture in the microwave on the day you are serving it. Place the filled bell peppers on a baking/cookie sheet sprayed with Pam, cover it with foil and bake for 45 minutes.

6. Remove from the oven. Sprinkle half of the cheese on the bell peppers and return to the oven uncovered for ten minutes. Remove and serve immediately.


7.  The next day you can use your excess rice, protein veggie mixture with your favorite tortilla and make a burrito. Open the canned refried beans and warm them per the instructions on the can. Warm the rice, protein, veggie mixture in the microwave. Warm the tortilla (I actually use flat out low carb tortillas) in the microwave for 20 seconds. Then spread a layer of refried beans on the tortilla, follow with the rice mixture and sprinkle some of the cheese on top. You can add other fillers such as salsa or avocado.

Two meals. Easy prep time. Perfection.


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