Stuffed Sweet Peppers

I don’t know if you know it or not, but it’s grilling season right now.  Around here, we grill anything that sits still long enough.  So, when my mom turned me on to grilling stuffed sweet peppers I tweaked the recipe and gave it a go at home.  The result?  Delish little cheesy, gooey peppers that totally rocked our taste buds.  These would make an awesome appetizer, but we actually made a meal out of them.  Do what lights your fire … or, your grill’s fire.

Stuffed Sweet Peppers


  • 1 pound sausage
  • 8 ounces cream cheese, softened
  • 1/2 cup cheddar cheese
  • 1 tsp Italian seasoning
  • 20 (or so) sweet peppers


Brown the sausage until cooked through and crumbly.

Cut each pepper in half and remove the stems and seeds.

In a bowl, mix the sausage, cream cheese, cheddar cheese, and seasoning.  Spoon the cheese mixture onto each pepper half.

Grill the peppers until the cheese is melted, or pop in the oven at 400º.  You can even finish them off in the broiler to get the tops good and crispy.


Knockoff Taco Bell Quesadilla

In college, my friends and I had a habit of going out for a night on the town and then asking our cab driver to swing through Taco Bell for a quick bite on our way back to campus.  At least we were responsibly acquiring our ‘Fourth Meal’.  Anyway, I developed a love for their chicken quesadillas.  It was just something about the gooey cheese and grilled chicken and the sauce that was just spicy enough.  I’m sad to say that I really, really like them.

We were snowed in a couple weekends ago with a random Palm Sunday snow storm.  We got 14 inches – crazy, huh? It’s amazing how much 14 inches of snow weighs and how hard it is to move.  I’m just not made for these conditions.  Anyway… While we were hunkered down, all I could think about was a chicken quesadilla from Taco Bell.  Now, I haven’t eaten at Taco Bell in a while, so it was a bit random.  Absence (or not being able to obtain it) makes the heart grow fonder.  So, I took to the computer to see if I could figure something out.  And, wouldn’t you know it?  I found the recipe for the secret sauce! Jackpot!  I whipped these up during our snow day and kicked my craving in the tukas.

Knockoff Taco Bell Quesadilla

Servings = 4

Weight Watchers Points+ = 9

Sauce Ingredients:

  • 1/4 C light mayo
  • 1 can jalapeno (need the jalapeno and the juice)
  • 3/4 tsp sugar
  • 1.2 tsp cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1 pinch salt

Quesadilla Ingredients:

  • 4 Flour tortillas – Burrito size, I use the Mission Carb Balance
  • 4 chicken tenderloins
  • 2 Cups Mexican blend cheese, 2%


To make the sauce –

Mince the canned jalapeno or use a food processor to finely chop.  Mix the mayo, 2 teaspoons of the minced jalapeno, 2 teaspoons jalapeno juice from the can, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt.  Store in a container and chill for at least an hour to set.

To make the quesadillas –

Season the chicken with salt and pepper.  Grill until completely cooked.  Cut into strips.

In a hot skillet, lay one tortilla.  Sprinkle 1/2 cup of cheese on one side.  Arrange 1/4 of the chicken on top of the cheese.  Spread 1 Tbsp of the sauce on the other side of the tortilla.  Fold over and gently press with a spatula.  Cook until the cheese is melted.