If you’re a subscriber of our newsletter or you follow me on social media, you may know the big news by now.
If you don’t, today’s the day where I officially share the news on the blog! And what better way to celebrate the announcement than with these gorgeous Southwestern style stuffed bell peppers with quinoa and spiralized sweet potato?
There is no better way!
Before I get to the big announcement, let me just tell you that one of the first meals I learned how to make when I graduated from college and moved into my very own apartment (a one bedroom in Hoboken) was stuffed peppers.
They’re great because you can make a big batch of them and have them on hand for so many meals, for so many days. They save very well – and freeze well, too! They’re meal-prep friendly and your friends will definitely be jealous of your lunch.
Stuffed peppers are so satisfying, squeeze in so many veggies, and have just such a textural variety, you never get bored eating them! You can change up the flavors, the ingredients, the toppings (you can omit the cheese if you’re watching your dairy intake or a vegan.)
I’m really a fan of the stuffed bell pepper and I think they’ll never go out of style, as long as I have something to say about it.
For these peppers, I decided to go with my usual recipe (a Southwestern style stuffed pepper) and add in sweet potato noodles for a healthy carb boost and an extra texture.
OMG. I ate them for three nights. THREE!
Each serving is 1 full bell pepper (so two halves.) These kinds of recipes are tricky, because depending on the size bell pepper you get, the servings may vary. Just go with the flow – these peppers are very filling, so if you buy a very large pepper, one serving may just be 1 bell pepper halve.
Now onto the big announcement:
I’M GOING ON HSN!!!!
I’m still pinching myself as I type this. Never in a million years would I think I’d be on national live television, promoting a product I created and cookbooks I wrote. Never!
But I am, and I worked so hard to get here, and you all helped me get here, so I’m just feeling all kinds of grateful and blessed. My nerves haven’t started up yet, but I’m sure they will!
And I’ll definitely be re-watching Joy. Have you seen it? Such an inspirational movie, I highly recommend it! And maybe one day, there will be a movie named Ali. 😉
A few things:
- The Inspiralizer will be at its lowest price EVER on HSN. It will never be this price again, so if you’ve been meaning to buy an Inspiralizer or you want to stock up on gifts, now’s the time!
- The Inspiralizer will be exclusively in 3 colors- red, green, and white! These colors won’t be sold on our website or Amazon, so the airing on HSN will be the only time you can get them!
- If you don’t have access to a TV or won’t be home when the show airs, you can live stream the segments here: http://www.hsn.com/watch/live
Now for the most important part, the air dates/times (all in EST):
Wednesday, January 25
- 6:00am EST
- 10:00am EST
- 3:00pm EST
And that’s all you really need to know! Thank you for the support – and be sure to tune in and tell your friends!
More to come, so make sure you stay subscribed to our newsletter. More exciting things coming soon…
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers
- 6 medium-large bell peppers pick the colors you like best!, halved, seeds removed fully
- 1 large sweet potato peeled Blade D, noodles trimmed
- 1.5 cups cooked red quinoa
- 14.5 oz can diced tomatoes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 15 oz can black beans drained and rinsed
- 1 cup whole kernel corn from a can, drained
- ½ cup shredded Mexican cheese blend
- 2 tablespoons minced cilantro
- 2 avocadoes peeled, pitted and sliced
- Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 baking dish or rimmed baking sheet. Spritz the peppers with the cooking spray and lay out in the dish/sheet.
- Place a large skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook for 5-7 minutes or until mostly wilted (they don’t need to be fully cooked, because they will cook longer in the peppers.) Add the quinoa, tomatoes, cayenne, paprika, onion powder, cumin, chili powder, garlic powder, black beans, and corn. Season with salt. Mix together.
- Stuff the peppers with the quinoa mixture until all peppers are filled. If using cheese, sprinkle each pepper with cheese. Once peppers are filled to your preference, cover the dish/sheet with foil.
- Bake the peppers for 20 minutes and then remove the foil and bake for another 10-15 minutes or until peppers start to slightly brown.
- Remove the peppers from the oven, garnish with cilantro, and serve with avocado.