This recipe happened on complete accident and on a whim. I had all the intentions of remaking these Buffalo Ranch Stuffed Peppers, but pregnancy brain kicked in and didn’t buy chicken and set ground hamburger out instead to thaw. So, I was standing in the kitchen yesterday pondering what do with all my peppers and the ground hamburger. Taco Tuesday saved the day! If I couldn’t make my original stuffed peppers, why not improvise and make a different version of them. Boom. Problem solved, dinner was delicious and a brand new recipe is here for you!
If you remember from my First Trimester Recap I mentioned that even before getting pregnant I stopped counting macros and focused on finding balance, learning to listen to my body and wanted to gain about 5 pounds. I have tracked a few times here and there since being pregnant just to gauge how much I was eating and if it was enough. Even that though, started to stress me out and I didn’t want to be reliant on hitting “numbers” especially since there is a point in the day where I just can’t put any more food in me. Intuitive eating has been a new venture for me and I still have a lot to learn and progress to make. My inner negative demon still rears his head and I have to fight to get him to go away. I am learning, though, that balance and food freedom doesn’t come from counting macros or calories, or over training in the gym to earn a treat. Food freedom comes from relearning your body’s signals, giving it rest, giving into cravings and finding a balance that works for you not only physically, but mentally too.
My eating habits haven’t change a whole lot since becoming pregnant and I think one of those reasons is that I had a really good understanding and base of proper nutrition and fueling my body for what it needs. I had a very healthy diet pre pregnancy which I believe has set me up very well to have a healthy pregnancy diet. I’ve had to change up certain foods because of sensitives and indigestion, but I have found what works well for me during this pregnancy. If you are on your healthy intuitive eating journey or pregnant, I am going to share a day of my eats on the blog soon. What I eat may not necessarily and most likely won’t be what you need to eat to properly fuel your body and reach your goals, but you can at least get an idea of how I build my meals and incorporate macro and micronutrients to feel my best.
So, stay tuned for a day of my pregger eats soon right here on the blog! I have been through a lot of “dieting” phases and my most successful and enjoyable “diet” to date has been letting go of all the numbers, not focusing on what I can’t have and giving my body what it is asking for.
- 1 pound grass fed beef
- 4 bell peppers, color of choice (I used red and green)
- 1 tbsp ghee or coconut oil
- 1½ cup cooked white rice (you could use brown)
- 1 white onion, chopped
- 2 cloves garlic, minced
- juice of 1 lime
- 3 tbsp Franks Hot Sauce
- 3 tsp chili powder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- Optional toppings: avocado, cheese, cilantro, guacamole, green onion
- Preheat oven to 350 degrees and place a large skillet on the stove over medium high heat.
- Add the ghee to the skillet and once melted add the onion and garlic. Mix well and let cook until the onions become translucent.
- Add the ground hamburger and brown until almost fully cooked through. Add the lime juice, hot sauce and seasonings. Mix well. Add the rice and mix well. Turn off the stove and set skillet aside.
- Cut the tops off of each pepper and clean out the insides. Fill each pepper with the taco mixture and place in an oven safe dish. Cook in the oven for 30 minutes.
- Add your favorite toppings and enjoy!