Pretty to look at and satisfying to eat, I love me some bell peppers. All the better in the high heat of summer, when you can buy them for 50 cents each (thanks muchly, Sprouts Farmers Market!) – the green variety anyway. I’m a sucker for that gorgeous bold color, so I bought yellow and red too – still a thrifty purchase at $1.00 per, respectively.
But that grand idea always came back to me too late – like an hour after lunch while sitting at the office and thinking “if only I had an Instant Pot” too late.
So last night, with Holly’s recipe and this Taste of Home take in my hot little hands, plus a bag of Boulder Canyon riced cauliflower (more love for Sprouts – are y’all noticing a not so subtle theme here?), I set to work.
Ten minutes worth of prep with only one hand wash skillet to clean when all was said and done. And a cool 20 minutes later, two parents slap worn out from the work week (ain’t no tired like Friday night tired!) sat down to deliciousness.
I think it’s the enchilada sauce that makes it (lookin’ at you, Holly!). This recipe is definitely a new favorite in our house; it’s also all the things I want my dinners to be – high protein, savory, satisfying and lean!