Pulled Pork Stuffed Peppers

Anyone else stress out about using all their produce every week? Sometimes it’s a real struggle to remember what you need to use and what’s about to rot! The horror of wasting produce haunts me. Using up our veggies was the motivation for this dinner tonight. The result = so friggin’ delicious.

pulled pork stuffed peppers

Thursday is my favorite night of the workweek because I’ve gotten through teaching my dance classes, it’s almost Friday and I can finally just come straight home after work (and the gym) to my husband and my puppy. It’s a fantastic feeling.

pulled pork stuffed peppers

Usually on Thursday nights the hubbs and I like to make dinner together. (Or he makes it for me. Fun fact- he’s actually a super good cook).

pulled pork stuffed peppers

At the beginning of the week we made a huge-jass batch of pulled pork and now really needed to use it up. Conveniently we also had a zucchini, some mushrooms and 2 bell peppers that were about to go to waste. So duh, we stuffed them!

pulled pork stuffed peppers

We used our leftover pulled pork for the protein, but you could easily cook up some chicken breasts and shred them instead. Or go meatless with this recipe, honestly it was hearty enough that you could definitely do that.

Pulled Pork Stuffed Peppers

Ingredients:

  • 2 large bell peppers
  • 1 medium zucchini
  • 3 large mushrooms
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 2 Tbsp fajita seasoning
  • 1.5 cups pulled pork (or shredded chicken breast)
  • Shredded cheddar cheese

Directions:

Preheat oven to 400 degrees F. Cut tops off of peppers and take out seeds. Place onto baking sheet and bake for about 10 minutes. Dice zucchini and mushrooms and saute in pan with olive oil and garlic on medium heat. When veggies are soft add in pulled pork and sprinkle with seasoning. Cook until pork is heated through. Remove peppers from the oven and spoon pork and veggie mixture into peppers. Tops with cheese and place back into oven for about 10 more minutes. Remove when cheese is fully melted and enjoy with your favorite sides.

pulled pork stuffed peppers

We also had some roasted sweet potatoes and a super-ripe avocado waiting to be enjoyed so we added those on as sides to our stuffed peppers. Perfection.

I loved this dinner because it was so full of veggies, but I was delightfully full after eating it. The combination of complex carbs (sweet potatoes), hearty veggies and good fats (avocado) made it ultra-satisfying.

Plus lets be honest, everything is better covered in melted cheese.

Don’t you agree?

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Pesto Chicken Zoodles

Only 18 more days until Spring! Soon we will be shedding our sweaters, busting out the florals and bearing our legs….oh wait. I’m not ready!!! Anyone else feeling like they need to start prepping for bikini season NOW?

pesto chicken zoodles

Here’s some fun news – the hubbs and I just booked a cruise! In just a few weeks we’ll be sailing into some Bahama sunshine. Thank god. So with all this talk of springtime weather and fitting into shorts I thought I would share one of my favorite veggie-loaded, low carb dinner recipes.

pesto chicken zoodles

In this recipe I use Trader Joe’s pesto, but you could use any kind. For the chicken sausage I recommend using Al Fresco Chicken Sausage, which is gluten free, all natural and super delish. This time I went with spinach & feta flavor, which worked perfectly.

pesto chicken zoodles

The only catch for this recipe is that you do need to have some soft of spiralizer. I have the “made for tv” version, aka the Vegetti, which works perfectly fine. No need for expensive equipment. Also, are they serious with that name??

Pesto Chicken Zoodles

Ingredients:

  • 2 large zucchini
  • 5 button mushrooms
  • 2 Tbsp garlic
  • 2 Tbsp olive oil
  • 2 chicken sausage
  • 1 Tbsp pesto

Directions: Spiralize zucchini into thin noodles and slices mushrooms. In a large saute pan on medium heat cook mushrooms and garlic in olive oil for about 3 minutes. Add in zucchini spirals and cook for about 7 minutes. Meanwhile, heat chicken sausage in microwave and slice into discs. Add chicken sausage to pan along with pesto and mix completely to combine.

pesto chicken zoodles

My Pesto Chicken Zoodles recipe (aka zucchini noodles for all the newbs out there) is super quick, easy and totally satisfying. You may or may not feel like you are kickin’ back in a big ‘ol booth at Olive Garden scarfing down pesto primavera and breadsticks. It’s really pretty much the same thing, but with less guilt and self-loathing 🙂

Enjoy!