When I started this blog, I was a new mom with 2 little ones struggling with how to handle dinner time.  I wrote blog post after blog post on how to handle the chaos of coming home from work, feed the baby, feed the toddler, get everyone to bed on time, and still get a nutritious, delicious dinner on the table for myself.  Nearly 8 years later, I’m still struggling…but now throw in another child, extracurricular actives, homework, projects, and other school commitments, and it’s even harder.  Honestly, I didn’t know how easy I had it back then.

Of course, with the years have come experience and I’ve developed my own hacks to make life easier.  I depend heavily on my crock pot, make meals ahead of time when possible, and sometimes the drive thru is my best friend (hey, it happens).  But lately, I’ve found an even better way to get it all done – 2 in 1 meals.  That’s right, making one meal which can then be used to create something new, with a different taste.  A twist on leftovers that make them much more appetizing and less same-old-same-old.  For example, rotisserie chicken on Monday and then using left over chicken in tortilla soup or chicken salad lettuce wraps on Wednesday.  Or spaghetti and meatballs on Thursday and meatball sliders on Saturday.  Don’t get me wrong, this isn’t a revolutionary new concept, but it’s somewhat new to me and I’ve gained ground quickly and gotten quite good at it.

So when I found myself with a ton if chili left over earlier this week, I knew there was a way to make it into something new.  Unlike other 2 in 1 meals, I hadn’t really planned to have leftovers, but there it was, half of the batch of chili staring me in the face.  And then I thought about those Fresh from Florida peppers I bought on sale earlier in the week. It’s squash, corn, and bell pepper season here in Florida, so bell peppers aren’t just ripe and plentiful, they’re extra affordable right now.  Surely, there was a way to transform my chili leftovers into something new thanks to the Florida farmers who make it easy for everyone to eat fresh produce year-round.  So I got to work in the kitchen and created Chili Stuffed Bell Peppers!

These Chili Stuffed Peppers aren’t just delicious, they’re easy to make, too!  With just 5-10 minutes of prep time and 25 minutes of cook time, this is a meal that you can have on the table in a snap.  And as they cook, the pepper will infuse your chili with a delicious extra kick of flavor, making it far from boring leftovers.  Here’s how you can make them:

You Will Need:
Your Favorite Chili (leftovers, fresh, from a can, whatever you have will work)
Fresh from Florida Bell Peppers
Cheddar Cheese
Sour Cream
Green Onion

Step 1 – Preheat your oven to 400 degrees.

Step 2 – Clean your bell peppers, cut off the top, and then empty the inside.

Step 3 – Fill your bell pepper with your favorite chili, and don’t be afraid to fill it to the very top (don’t worry, the chili should settle into the pepper, so it won’t overflow).  If you’re using leftover or canned chili, no need to reheat the chili before scooping it into the pepper.

Step 4 – Bake for 20 minutes.  Remove from the oven and sprinkle with cheese.  Return to the oven for another 5 minutes.

Step 5 – Remove from the oven and garnish with your favorite chili toppings – sour cream, green onions, the sky is the limit! Dig in and enjoy!

Be sure to look for Fresh from Florida stickers on food, produce, seafood, and especially bell peppers at your local grocery store.

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