Stuffed Peppers

The Delicious Balancing Act: Balancing Bacon and Greens in Glorious Stuffed Peppers

Discover a mouthwatering recipe for stuffed peppers green that combines the flavors of crispy bacon, gooey melted cheese, and heart healthy black beans.  We hope to unveil the art of balancing health and indulgence while sharing tips for creative substitutions.  Get ready to tantalize your taste buds and find the perfect harmony between wholesome eating and irresistible flavors!  

Life, it's a balancing act, isn't it?  I also think our diet is a balancing act too.  The eternal struggle between our desire to lead a healthy lifestyle and our unwavering love for all things indulgent.   It's a juggling act that requires finesse, a tightrope walk between kale smoothies (not my first choice when I wake up in the morning) and bacon-crusted delicacies (sounds good to me, ha!).  

But who says healthy eating has to be a joyless parade of kale and carrot sticks?  It's time to unleash your rebellious spirit in the kitchen!  Dare to experiment, think outside the box, and shake things up.  Let your taste buds be your guide as you create culinary masterpieces that merge the foods you love with those that fuel your well-being.  Fear not, our green stuffed peppers recipe is a testament to the delicious revolution you're about to embark upon.  

Stuffed Peppers - Green

Ingredients:

1. Bacon, cooked in skillet, and crumbled, 3 pieces total
2. 1 can black beans, drained and rinsed
3. 1 can Rotel 
4. 1 small can corn, drained and rinsed
5. 2 large green peppers
6. 1/4 c shredded cheese
7. Chili powder
8. Onion powder
9. Garlic powder
10. Salt and pepper to taste 

Instructions:

• Place uncooked bacon into skillet, cook until crispy, remove from skillet, crumble, and set aside  
• Open black beans and corn and place into colander, thoroughly rinse to remove added salts unless you have purchased no salt added
• Cut green peppers down the middle from top to bottom to create two halves
• Mix black beans, corn, Rotel, and bacon together in a bowl until mixed thoroughly 
• Spoon into green pepper halves
• About now you realize I did not provide measurements for spices, I only sprinkled a light dusting over each green pepper before placing into the oven
• Place into oven at 375 degrees for 1 hour, I did increase the oven to 400 degrees for the last 15 minutes 
• Plate and serve

Notes:

• We use Rotel a lot in our recipes.  The reason?  Well, all of the spices are already in there so I do not need many extra spices for flavor.  Also, it cuts back on cutting up veggies.  They are already cut up for me.  Yeah for me!  Less work, more crafts, ha! 
• I did add a bit of extra spices to this recipe, but it was just a dusting because I did not feel we needed more than that here. 
• Don't want to eat the bacon?  You could always add ground turkey to this dish.  
• You can also use real bacon bits in place of cooking bacon if in a pinch for time.

My husband is not always a fan of his veggies, so I have to find inventive ways in which to make sure he gets his daily dose of them.  When I told him we were having peppers for dinner as he walked into the back door, he flat out said, "I am not eating that"!

My internal struggle began... we are eating more healthy, but some days I feel like I am about to tumble right off that tightrope into a pit of crocodiles when I hear I am not eating that!  But... after that song and dance, he ate them, and happily so... every drop, and by the end I heard, "that was pretty good".  I wanted to strangle him!  Do you ever feel like you are on the uphill battle and losing?  I sure did that day.

I was happy to hear that he liked them.  Since corn is not exactly a low GI food, I only added a small can, about 8 oz.  I am trying to get foods out of the house that we had before we embarked on this low GI journey, while keeping to our more healthy side of recipes too.  Bacon was something we had in the freezer, and a far cry from all of the turkey we have been eating, but a happy surprise for him.  

I had a feeling that bacon would be the thing that would tip him over to liking and perhaps loving this dish.  What did I say earlier?  A balancing act... yep, that tightrope was looking more like fishing line from where I was standing at the beginning, but thankfully finally all fell into place by the end!  Good-bye crocs, I live another day in our kitchen of possibilities.  

By embracing my inner rule breaker, uniting bacon and greens in glorious stuffed peppers green, and rebelling against blandness, I've proven that healthy eating can be a delightful adventure.  So get in that kitchen, and conquer your cravings with rebellious recipes that nourish both body and soul.  And remember, deliciousness knows no boundaries!  

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Ciao,

Cara