Mexican Stuffed Peppers

Oh Sunday scheduling has begun at our house. My plan was to  come home from church and rest and here I sit planning out menus for the week, organizing cookie orders and keeping this little blog that could updated.


Saturday game day ↑

If you’re anything like me, planning your days/weeks gives you some sort of peace of mind. How convicted I’ve been lately that I all my planning/controlling is such a false sense of security. My only hope for joy and peace is to rest in the Great I am, the Lord who sovereignly directs my steps. 


And I love this from Desiring God, Let us be thrilled and calm in these days of great upheaval because victory belongs to God, and no purposes that he wills to accomplish can be stopped.


I thought I’d share an easy week night recipe with you I plan on adding to our line up this week: Mexican Stuffed Peppers with spicy black beans. 



Mexican Stuffed Peppers
low carb*
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  1. 4 peppers, assorted colors
  2. 1 lb ground beef/turkey/or chicken
  3. 1/4 cup chopped onion
  4. 2 garlic cloves, minced
  5. 1 cup brown rice, cooked
  6. 2 tsp cumin powder
  7. 1 T chili powder
  8. 2 tsp garlic powder
  9. 1/2 tsp cayenne
  10. 1/2 cup sour cream (or cream cheese)
  11. 1 cup monterey jack cheese
  12. 2 green onions, chopped
  13. toppings: Avocado, tomato, extra cheese, cilantro
For the black beans
  1. 1 can drained and rinse black beans
  2. 1/4 cup onion, chopped
  3. 1 clove garlic, minced
  4. 1 cup chicken stock
  5. 1/2 cup white wine
  6. 2 tsp cumin
  7. 2 tsp chili powder
  8. Saute onions and garlic in 1/2 T olive oil until fragrant and softened. Add in spices and saute for a couple of minutes. Add in beans and stir for 2 more minutes. Deglaze pan with white wine. Cook on high for 30 seconds or until alcohol has cooked off. Add in stock and cover until peppers are ready.
  1. Heat oven to 400 degrees. Remove stems from peppers and deseed. Rub peppers with olive oil and roast for 10 minutes turning continuously until all sides are lightly charred. Remove from oven and place upside down on paper towel so moisture can drain.
  2. Next, heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes. Add in spice and cook for a few more minutes. In a separate bowl mix the brown rice, sour cream, green onions and cheese then add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper with 2 tablespoons of the cheese. Lower oven temp to 350 and cook peppers in a casserole dish for 15 minutes or until cheese is melted. Serve with spicy black beans!
Mississippi Made
And on the menu for this week: fudgy sweet potato brownies! I haven’t made these in TOO long. I love that these are a grain free sweet treat. Link to recipe is HERE.



Bump/Run Update: I’ve got a heart monitor on for the next 30 days so any wardrobe problems I had before have become minor compared to carrying this device around with me 24/7. I am very thankful to hopefully get to the bottom of these arrythmyias. I’m still running and keeping up my routine so that these 30 days will be an accurate view of day to day life. I think I figured out a bit of my leg fatigue..WATER. I quit drinking water before runs so that I wouldn’t have to stop 50,000 times on a short run but now I’m thinking thats why my leg muscles have been so sore! I got in a slow four yesterday and felt pretty descent. 


SUNDAY NIGHT UPDATE: Just popping back in to tell you that you MUST make these sweet potato fudge brownies. I just pulled a batch out of the oven and they may be my favorite thing on this blog. They are so fudgy and rich and decadent and they are made with whole foods! Other than a few dairy free chocolate chips these are really good for you if you stop at one.  Leave me a comment if you try them or if you have a wholesome dessert recipe I should try! 


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