Southwestern Stuffed Peppers for Two, a recipe from Serena Wolf’s cookbook, The Dude Diet.
I had never met a stuffed pepper that I liked. Until these Southwestern stuffed peppers for two.
Like most good Texans, I show up for chili powder. I never realized that my stock of chili powder in my pantry was slightly unusual until I lived outside of Texas. And I didn’t think it strange that my Mom had to bring my favorite chili powder (Mexene Brand <–not sponsored, but would totally love to be) in her suitcase when she came for a visit. Good chili powder is hard to find.
So, when the amazing and lovely Serena showed up with these Southwestern Stuffed Peppers, full of chili powder and Southwestern flavor, in her latest cookbook (The Dude Diet: Clean(ish) Food for People Who Like to Eat Dirty), I skipped to the kitchen. Her recipe for Southwestern stuffed peppers for two has quinoa, black beans, corn, and plenty of spices. They’re freaking delicious.
Serena’s cookbook The Dude Diet is a total gem. Serena is a private chef (she used to be a private chef for NFL players!), that fell in love with a dude who loves all the bad food. Serena quickly got to work on making his favorite foods healthier. She eliminated the Cheese Whiz from his beloved Cheesesteaks (‘cuz that shit will kill ya, she says), she got him hooked on quinoa (mad props, woman!), and convinced him that carb bombs for breakfast were a bad idea.
Serena is a Saint among us.
Her food is totally man-friendly, but as a chick who loves carbs, I whole-heartedly approve of her recipes. Her approach to nutrition is about balance: eat your favorite foods, but in a smarter way. And if, at any point, your food requires antacids or you experience the meat sweats, you’re doing it wrong. She approves of ‘No-Calorie Sunday’, as long as you’ve been good the rest of the week. So wise, Serena, so wise!
If you have a dude in your life who needs a little help in the diet department, you gotta buy him this book for Christmas.
The first few chapters of her book will walk him through the 10 Commandments of the Dude Diet, and help him get his kitchen shit together. (There’s a chapter literally called ‘Get Your Shit Together’). Plus, it’s beautifully photographed and the writing is hilarious and witty. Serena is a Harvard grad, and there’s nothing I love more than a smart, funny, beautiful babe!
Above all else, I’m happy to call Serena a friend. A total badass boss babe with a face so pretty, it might break the television. And speaking of, I can’t wait for the day this chick has a cooking show that teaches us how to eat our favorite foods a little healthier. I want to see her preaching the gospel of the Dude Diet and defining the 10 Commandments for all to hear!
Naturally, I scaled Serena’s recipe down to serve two people. I figured that each person could eat two pepper halves, right? Is that a lot? If so, you can have the other half for the lunch the next day. You know the drill.
Thanks, Serena, for letting me scale down your recipe, pimp your book, and for being so amazing. And pretty. And talented. And for all the dick jokes in your book. For real. You’re tops.
- 1/4 cup uncooked quinoa, rinsed and drained
- 1 cup chicken broth (or water)
- 2 large bell peppers (any color)
- 1 tablespoon olive oil
- 1/2 cup sweet corn kernels
- 1/2 small white onion, finely chopped
- 1 garlic clove, minced
- 1/2 pound lean ground turkey
- 2 teaspoons chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 can of black beans, rinsed and drained*
- 8 ounce can tomato sauce
- 1/2 cup grated sharp cheddar cheese
- fresh cilantro, for garnish
- First, make the quinoa: combine the quinoa and chicken broth (or water) in a small saucepan, and bring to a boil. Lower the heat to a simmer, cover and cook for 14-15 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, and then fluff with a fork. Set aside.
- Meanwhile, slice the bell peppers in half lengthwise and remove the seeds and white membranes. Arrange the pepper halves in a baking dish.
- Preheat the oven to 375.
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the corn, onion, and garlic, and cook for 5 minutes, while stirring occasionally.
- Add the ground turkey, and cook for about 6 minutes, stirring and breaking up the meat with a spatula until it is no longer pink.
- Stir in the chili powder, oregano, cumin, salt and cayenne and cook for 1 minute.
- Next, add the beans, tomato sauce, and cooked quinoa and cook for 5 more minutes to combine.
- Divide the filling between each of the bell pepper halves. Place the peppers in the baking dish, cover with foil. Bake for 30 minutes (or until the peppers are just tender).
- Remove the foil from the peppers, add the shredded cheese on top, and bake for a few more minutes to melt the cheese.
- Serve with cilantro.
*This recipe only uses 1/2 a can of beans because it has been scaled down. Save the beans by rinsing them, and placing them in a plastic bag to store flat in the freezer.
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Amount Per Serving: Calories: 794 Total Fat: 43g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 177mg Sodium: 2122mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 11g Sugar: 12g Sugar Alcohols: 0g Protein: 57g