Turkey Chili Recipe

Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!



Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)

Ingredients

  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping




Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

Directions
(see non-Instant Pot directions in italics below)

SAUTÉ THE TURKEY
1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

ADD EVERYTHING TO THE POT
2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

COOK, THEN ENJOY!
5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!

Yum.

instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.


Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas are the best make-ahead meal for a busy week! | themillennialmenu.com

These Easy Chicken Enchiladas have become my go-to Sunday meal prep recipe. There's nothing like a full batch of enchiladas ready to go when I get home from work on Monday - 20 minutes in the oven and boom. Dinner is served. I ate these for a week straight the first time I made them. The smoky chipotle chicken and bean filling is blanketed in cheese and homemade enchilada sauce that bubbles as you take them out of the oven. So much yes.

For some reason enchiladas seemed like a dish reserved for ordering out at a restaurant. They're actually super easy to make at home, and very easy to put your own twist on (try making them vegetarian by adding more beans!). Turns out, the secret to good enchiladas is the sauce. I knew you could buy enchilada sauce at the store, but making it at home takes less than 10 minutes. Plus, you probably (at least, you should) have everything you need to make it already in your pantry. 

The recipe is written for about 8-9 enchiladas - but it's perfect for leftovers, bringing for lunch, or sharing with friends. I also freeze them for later. If you're freezing, stop at Step 8 (before pouring on the enchilada sauce and baking) and freeze your enchiladas before you bake them. Store the enchilada sauce on the side in the freezer (a plastic baggie works fine). When you're ready to eat, defrost the enchiladas & sauce and resume with Step 9. They'll taste like you made them fresh that day. 



Easy Chicken Enchiladas Recipe

Makes 8 servings*
Other Millennial Menu Recipes With These Ingredients: Chicken: Honey Mustard Pretzel Chicken// Shredded cheese: Easy BBQ chicken Pizza // Cilantro:  Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce // Sour cream: Freezer Friendly Mexican Stuffed Peppers
Prep Time:  25 minutes
Cook Time:  20 minutes
Total Time:  45 minutes

*Note: I make a big batch of this recipe and freeze the rest (see instructions for freezing above). You can take some for lunch for the week or share with friends, too! Otherwise, just halve the recipe.

Ingredients:

For the enchiladas:

  • 1 package tortillas
  • 3 chicken breasts, diced
  • 1 small yellow onion
  • 1 can black beans
  • 1 bag shredded Mexican cheese
  • 1-2 chipotle peppers in adobo sauce, to taste Optional
  • Cilantro Optional
  • Sour cream Optional

For the homemade enchilada sauce:

  • 3 tablespoons oil (such as canola or olive)
  • 3 tablespoons flour (any type works)
  • 2 tablespoons tomato paste
  • 2-3 teaspoons ground chili powder, to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt, to taste
  • Pepper, to taste
  • Olive or canola oil, for sautéing




Dietary Substitutions:
Dairy Free: Leave out the cheese or choose a dairy free option.
Vegetarian Friendly: Add extra black beans or quinoa instead of the chicken and use vegetable broth instead of chicken broth in the enchilada sauce.
Gluten Free Friendly: Use gluten free tortillas or corn tortillas without gluten AND make sure to use a gluten free flour in the enchilada sauce, if you're making yours from scratch.

Directions:

MAKE THE SAUCE

1. Combine all dry ingredients in a bowl (2-3 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt)
2. Add 3 tablespoons oil to a saucepan on medium heat.
3. Once the oil is heated, whisk in the dry ingredients.
4. Cook for 1-2 minutes until fragrant.
5. Add 2 tablespoons tomato paste and stir.
6. Whisk in 1 1/2 cups chicken broth, whisking to remove any lumps.
7. Simmer the mixture on medium-high heat for 1-2 minutes, then reduce heat to a low simmer for 5-7 minutes, whisking occasionally. 
8. The sauce is done when it has thickened slightly. Set aside.

MAKE THE ENCHILADAS

1. Preheat the oven to 350°F.
2. Heat 2 tablespoons oil in a sauté pan over medium heat.
3. Dice 1 small yellow onion and add to the pan. Stir.
4. Dice 3 chicken breasts into bite-sized pieces. Add to the sauté pan with the onions and stir.
5. Dice 1-2 chipotle peppers in adobo sauce and add to the pan, stirring to distribute evenly.
6. Cook over medium heat until the chicken is cooked through.
 

ASSEMBLE THE ENCHILADAS
7. Lay out your tortilla flat. Add a dash of enchilada sauce, a scoop of the chicken mixture, a scoop of black beans, and a handful of cheese. Roll the enchilada up tightly, and place it seam side down in a baking dish (I use a 9 x 13 pan, so the enchiladas fit together nicely and don't fall apart).
8. Repeat for the remaining ingredients, filling as many tortillas as you have filling for. I usually get about 8-9 enchiladas out of my medium tortillas. 
9. Pour approximately 1 cup enchilada sauce over the top of the tortillas, and more if you'd like.
10. Bake for 15 minutes at 350°F.
11. Take out the pan and sprinkle shredded cheese and cilantro over the top.
12. Bake for another 5 minutes, or until cheese is melted and bubbly.
13. Serve with a side of sour cream and extra enchilada sauce, if desired.

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like I said, I could eat these all week, so this recipe might just be the perfect lunchbox treat for you at work this week. Keep the sour cream on the side, heat up in the microwave, and enjoy. 

STORING - Store in an airtight container in the fridge and enjoy within 3-5 days.

EXTRA INGREDIENTS - If you have extra Mexican cheese, please just let yourself indulge in a plate of late night nachos. Or, use the cheese to whip up a quick quesadilla with any leftover tortillas. Store any extra chipotle peppers in the freezer, 1 per baggie, for use in future recipes. Cilantro is delicious on top of Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce, and I can't eat my Freezer Friendly Mexican Stuffed Peppers without sour cream. If you can buy a larger pack of chicken breasts on sale (buying in bulk is cheaper!), freeze the rest or try out my Honey Mustard Pretzel Chicken. As for all of the spices, keep those on hand for future dishes. It's important to have a well-stocked spice cabinet! 


Five Minute Fish Taco Bowls Recipe

Five Minute Fish Taco Bowls. My go-to quickest dinner I know, completed by Trader Joe's Corn and Chile Tomato-less Salsa! | themillennialmenu.com

FIVE minutes? Maybe five and a half. Minus the quinoa prep (which you can be doing as part of your weekly meal prep or even just the day before), assembling this bowl really only requires 5-7 minutes of your time. I'm all about fast dinners, but this Five Minute Fish Taco Bowl recipe is definitely the fastest dinner I've got. I'll admit, you have to be #efficient in the kitchen, but this is my go-to dinner when I know I'm going to come home hangry and need to eat ASAP. 

This recipe involves dumping your bowl ingredients into - you guessed it - a bowl, heating them up (optional), and cooking a piece of fish in the simplest way possible - in a pan on the stovetop. If you do things in the right order (#efficiency), you literally can be sitting down to dinner in under 10 minutes. 5 if you're fast.

This recipe is completed by Trader Joe's Corn and Chile Tomato-less Salsa, one of my 10 Trader Joes Favorites for Millennials, which you can get access to by subscribing to get blog posts delivered straight to your inbox! I am obsessed with this corn salsa - I buy 6 jars at a time (currently, there aren't any Trader Joe's near me, so there is a reason for the madness). It's tangy and sweet thanks to the vinegar and corn, with a little bit of heat (I hate spicy food, but this is perfection). I just love that it adds flavor sophistication with zero effort - a true millennial menu item.

If you're into meal planning, this is the perfect dish to make during the same week you're making my Freezer Friendly Mexican Stuffed Peppers. I think the peppers and fish tacos are a great pair of posts to start off the blog with because they're different enough that you feel your dinners are creative, but convenient enough that you can use similar ingredients to avoid wasting food and maximize your grocery shopping!



Five Minute Fish Taco Bowls Recipe

Makes 1 fish taco bowl
Other recipes with these ingredients: Corn salsa: Nachos, breakfast burritos, topping for grilled chicken // Black beans, quinoa & cilantro: Freezer Friendly Mexican Stuffed Peppers // Quinoa: add to salad for lunch, Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
I'll be doing Millennial Menu posts of similar recipes to those linked here very soon, but for now, here are some ideas of how to use up ingredients!

Ingredients

  • Splash of oil (olive or canola works)
  • 1 filet of white fish (I like tilapia - if you'd like more guidance on what to buy, check out the Grocery Guide)
  • Salt + pepper
  • 2 wedges of lime
  • 1/3 cup dry quinoa (Substitute: farro, rice, etc.)
  • 1/2 can black beans (Substitute: pinto beans)
  • 2-3 scoops of Trader Joe's Corn and Chile Tomato-less Salsa
  • 1/2 avocado Optional

GARNISH

  • Shredded Mexican cheese Optional
  • Sour cream Optional
  • Cilantro Optional
  • + You can add any other toppings you'd like - tomatoes, onions, etc. But the corn salsa makes it so that you can keep the ingredient list short and simple and your meal will still pack a ton of flavor.




Dietary Substitutions
Dairy Free: Don't add sour cream & cheese at the end.
Vegetarian: Make extra quinoa for protein, or add tofu.
Vegan: Dairy Free + Vegetarian
Already Gluten Free

Directions

GET YOUR GAME FACE ON
1. Turn a burner on medium heat and place a frying pan on it to heat up. 
2. Note: making the quinoa now slows down your Five Minute Fish Tacos, but if you make quinoa the night before or as part of your weekly meal prep or as leftovers from another meal, like my Freezer Friendly Mexican Stuffed Peppers, it really is super quick). To make the quinoa: turn one burner on high. Add 2/3 cup of water to the sauce pan. Add in 1/3 c. dry quinoa. Read more about how to cook quinoa [Important Ratio: 1:3 dry quinoa:cooked quinoa, 1:2 quinoa:water]. Now you have to wait for the quinoa to boil, at which point you'll turn down the heat and let it sit and cook for 15 minutes, but...while you're waiting for the quinoa to boil...
3. Add a splash of oil to the frying pan (to coat the bottom)

COOK YOUR FISH
4.  Place your raw fish filet into the oiled pan. Sprinkle salt and pepper on one side. Add a squeeze of lime if you'd like. Let cook 2-3 minutes...while that's happening...
5. Once the quinoa comes to a boil, turn down the heat to low and cover the pot. Let the quinoa sit and cook for 15 minutes. 
6. Next, cut your avocado - learn the pro method. I use half an avocado per bowl, but you can use a full if you'd like.
7. Back to the fish. Flip the filet over to the other side, sprinkle salt and pepper on this side. It should need another 2-3 minutes to cook, depending on thickness. When it's done, it should be completely opaque/white on the inside, with no translucent/blue hue. (If you prefer temperature measures, fish should be cooked to 145°F). 
8. If you're using lime, squeeze a fresh wedge over your cooked piece of fish to really pump up the flavor.

ASSEMBLE THE BOWL + EAT
9. Now that your fish is done, you just have to dump layer everything into your bowl. I like to start with all of the cooked quinoa, then add 1/2 can beans, 2-3 scoops of corn salsa (to taste), half the avocado that you already sliced up, and your cooked fish, then top with cilantro, a handful of cheese, and a scoop of sour cream. You can't mess up this part - as long as you cook your fish, you can put it in a bowl with just about anything in any proportions that you want.

A Note About Quinoa: I know the quinoa slows down the recipe. Quinoa is a great make-ahead grain to have on hand for the week, so you can definitely have it prepped ahead of time for a true 5 minute weeknight dinner. Plus, if you subscribe to the blog, you'll know the exact moment when I post my "Secret to 1 Minute Quinoa Trick" which I'm planning to post about in the next few weeks - and then your dinner really will take only 5 minutes. 

Yum.


Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Anything in bowl form travels super well for lunch. Normally I just pack everything together, including a scoop of sour cream on the side of the bowl, and eat the entire thing cold. If you'd like, you can keep the warm ingredients in one bowl (either everything or just the fish, your preference), heat that up, and add cold ingredients, like sour cream, from a separate container afterwards. 

STORING - Leftovers should be enjoyed within the next day for best taste with fish, but will safely last 3-4 days in the fridge.

EXTRA INGREDIENTS - This recipe is meal planning perfection to have all the right ingredients to make a breakfast scramble or my Freezer Friendly Mexican Stuffed Peppers. Some other ideas: you'll have half an avocado leftover, but that might be the easiest ingredient to use up - whip it into a quick guac as a snack, mix your egg salad with avocado instead of mayo...the possibilities are endless. You'll also have half a can of black beans left. These freeze wonderfully and can go into so many recipes. Use a FoodSaver or place in a ziplock bag, label and date, and freeze! The shredded cheese and sour cream will last for weeks in the fridge and are great ingredients for healthy multigrain nachos as a snack. The best way to store cilantro is in a drinking glass with a bit of water in it, and place it in the fridge with a plastic bag over the top. 

Freezer Friendly Mexican Stuffed Peppers Recipe

Make a batch of Freezer Friendly Mexican Stuffed Peppers filled with turkey and quinoa to have on hand for a quick, easy weeknight meal. | themillennialmenu.com

This Freezer-Friendly Mexican Stuffed Peppers Recipe is one of my most freezer friendly recipes, bursting with flavor as well as three(!) different protein sources: ground turkey, quinoa, and black beans. Stuffed peppers remind me of my grandma, who makes an amazing traditional version with rice and hamburger meat (covered in a sauce with ketchup and brown sugar) but I love this re-vamped version that is a complete and balanced meal.

It's really important to me (and my budget) that I eat a homecooked meal every night. But, I don't always have time to cook something from scratch. These peppers make eating a homecooked and delicious meal possible because they freeze so well. They're also tasty, travel well for lunch, easily adaptable for almost any dietary restrictions, and work with flexible ingredients. I can't think of a better Millennial Menu item! At the end of this post, you can read more about how to freeze these so you'll always have a few on hand for dinner during a busy week. 

I always have a few of these on hand in my freezer ready for busy weeks when I won't have time to cook but still want to eat a healthy, delicious, and filling dinner. What is your go-to dinner on a busy night?



Freezer Friendly Mexican Stuffed Peppers Recipe

Makes 4-5 large peppers
Other recipes with these ingredients: Black beans & cilantro: Fish tacos // Ground turkey & Quinoa: Quinoa Stuffed Baked Tomatoes // Quinoa: add to salad for lunch, Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
I'll be doing Millennial Menu posts of similar recipes to those linked here very soon, but for now, here are some ideas of how to use up ingredients!

Ingredients

  • 4-5 large bell peppers

FOR THE FILLING

  • 1/3 cup quinoa Subtsitute: farro, rice, etc.
  • Splash of olive oil
  • 1 lb. ground turkey Substitute: ground chicken, ground beef
  • 1/2 packet of fajita/taco seasoning  
  • 1 can diced tomatoes -  Optional canned diced tomatoes work, I've also used canned tomato sauce before and that is also tasty. You could use fresh tomatoes, but I prefer the canned because the added juice makes the filling more flavorful._
  • 1 small can corn -  Optional You could use fresh corn as well, but that raises the cost.
  • 1/2 can black beans  Optional
  • Salt and pepper

ADDED AFTER COOKING

  • Shredded Mexican cheese Optional
  • Sour cream Optional
  • Cilantro Very Optional




Dietary Substitutions
Dairy Free: Don't add sour cream & cheese at the end.
Vegetarian: Leave out the turkey and just use quinoa and veggies in your filling.
Vegan: Dairy Free + Vegetarian
Already Gluten Free


Directions

GET YOUR GAME FACE ON
1.
Preheat the oven to 350°F. This is always the first thing you should do if you're cooking with the oven! 
2. Assemble all your ingredients and the necessary kitchen tools:

  • Knives
  • Cutting board
  • A small sauce pan to cook the quinoa in
  • A frying pan to cook the ground turkey in
  • Spatula to cook the ground turkey with
  • Mixing bowl
  • Spoon to scoop the filling into the peppers
  • Oven-safe pan for the peppers (pie plates work great or 8x8 pans that have edges the peppers can lean up against)

PREP THE PANS YOU'LL USE & THE PEPPERS
3. Turn one burner on high. Add 2/3 cup of water to the sauce pan. Add in 1/3 c. dry quinoa. [Important Ratio: 1:3 dry quinoa:cooked quinoa, 1:2 quinoa:water]Read more about how to cook quinoa. Now you have to wait for the quinoa to boil, at which point you'll turn down the heat and let it sit and cook for 15 minutes, but...while you're waiting for the quinoa to boil...
4. Turn on another burner on medium and place the frying pan on it. Let the frying pan heat up on the stove for a minute. While this is heating up...
5. You want to core your bell peppers with a knife so that they're hollow and you can fill them with your turkey and quinoa filling. It's nice to get this out of the way so you're not overwhelmed trying to do this while your raw meat is cooking. Need help? Watch Martha Stewart core a pepper.

COOK THE QUINOA & TURKEY
6. Add a splash of canola oil to the frying pan that was heating up, enough to lightly coat the entire bottom of the pan. Wait 30 seconds or so for the oil to het up a bit, and add your 1 pound of ground turkey to the pan. Move it around with a spoon or spatula - this is called browning. Sprinkle the 1/2 packet of taco seasoning as it cooks, continuing to move the turkey around and mix in the seasoning with the spatula. It should take about 5-8 minutes for the turkey to cook. When it's done, it should be entirely brownish-grey, with no pink.
7. Once the quinoa comes to a boil, turn down the heat to low and cover the pot. Let the quinoa sit and cook for 15 minutes. 

MIX IT ALL TOGETHER
8. Mix together the cooked turkey and cooked quinoa in a mixing bowl.
9. Add 1 can of corn, 1/2 can of beans, and 1 can of tomatoes to the bowl. Use a spoon to mix everything together.
10. Smell it! Does it smell like you want more taco spice? Add it now if you do!
11. Add in salt and pepper, to taste.

STUFF THE PEPPERS
12. Spoon the filling into the peppers, filling each pepper to the top.
13. Place on a pan to cook in the oven. A pie plate or 8x8 pan with edges works to keep the peppers upright.

COOK
14. Cook for approximately 30 minutes on 350°F. Since your meat isn't raw, you can cook for as long or short as you want. Just cook until the peppers are as soft as you want them to be in order to eat them. You can poke them with your finger to see how soft they are.

EAT
15. Take your peppers out of the oven when the pepper is soft enough to eat (about 30 minutes on 350°F).
16. Top with shredded cheese, sour cream, and cilantro.

Yum.


Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Pack these in a Tupperware for lunch with the sour cream on the side. Cut in half to make microwaving quicker.

STORING - The peppers will keep for about 3 days in the fridge. But, they're practically MEANT for freezing! Especially because the recipe makes 4 - you can eat one, bring one for lunch the next day, and still have TWO dinners for later always ready to go in the freezer. Once they come out of the oven, I let them cool a bit before popping them in the freezer (on the dish you cooked them in is fine). Let them freeze overnight before storing for the long term. I didn't take the time to let them freezer overnight the first few times I made these (I just plopped them in a bag still hot), but it's worth it. Allowing them to harden overnight means they'll be more likely to retain their shape and flavor, and they won't leak juices all over the bag you're going to store them in. The next day, you're ready to bag the peppers to store them in your freezer for the long term. If you're smart, you've read Why Every Millennial Needs a FoodSaver and can use your Food Saver to vacuum seal the peppers for storing in the freezer. If not, add it to your Christmas list and store in freezer Ziplock bags. It's always good to label and date your freezer food. The peppers will last indefinitely at 0°F in the freezer, but for best taste and flavor, eat them within 3-4 months.

EXTRA INGREDIENTS - You'll have half a can of black beans left. These freeze wonderfully and can go into so many recipes. Use a FoodSaver or place in a ziplock bag, label and date, and freeze! You can also use them in a fish taco bowl, taco soup, or added to a salad for lunch or breakfast scramble with eggs. The shredded cheese and sour cream will last for weeks in the fridge and are great ingredients for healthy multigrain nachos as a snack. The best way to store cilantro is in a drinking glass with a bit of water in it, and place it in the fridge with a plastic bag over the top. You can use it for other Mexican-inspired dishes, like in a fish taco or breakfast burrito.


This recipe was inspired by and adapted from Chef Savvy's Healthy Mexican Turkey and Quinoa Stuffed Peppers.