Tex-Mex Stuffed Bell Peppers

Tex-Mex Stuffed Bell Peppers

Let’s be honest, stuffed bell peppers are not a new concept. I really haven’t been a fan of bell peppers in the past, but lately, I’ve been trying to branch out. Thanks to roasted red pepper hummus and a roasted red pepper pasta we recently made, I’m starting to warm up to red peppers. I’ll keep working on orange, yellow, and every other color of the pepper rainbow. All this to say, that I have always breezed right by any stuffed bell pepper recipes…but after trying these, I’m jumping on board the stuffed bell pepper train.

As a born and raised Texan I knew that my best shot at loving stuffed bell peppers was to go with a Tex-Mex flavor combo…and these did not disappoint. Delicioso!


  • large bell peppers (red, orange, or yellow…whatever color your heart desires)
  • Mexican or Spanish rice packet (I love the Mahatma brand)
  • ground beef
  • homemade taco seasoning (as desired)
  • 1/3 cup homemade salsa
  • corn
  • black beans
  • shredded cheddar or monterey jack cheese


  1. Cut the tops of the bell peppers off and empty out seeds.
  2. Place peppers in boiling water and cook for about 5 minutes to soften the peppers. Place them upside down on a plate or prep surface to drain excess water. Set aside until you’re ready to stuff.
  3. Cook rice according to package directions.
  4. Brown ground beef, draining excess fat.
  5. Add homemade taco seasoning and salsa to the meat and let simmer until liquid has been absorbed and it starts to smell like Tex-Mex heaven.
  6. Reduce heat. Add corn and black beans to skillet with the meat and continue to cook until corn and beans are cooked through.
  7. There are two methods for stuffing the peppers:
    1. Alternate rice and meat, corn & bean mixture until each pepper if full
    2. Mix rice and meat mixture together and fill each pepper until full
  8. Bake at 400F for 20-25 minutes.

Serve with chips and guacamole and Enjoy!

Moore Cookin’ Original Recipe

Classic Macaroni & Cheese

Macaroni & Cheese

What do you do when you find yourself with several unopened blocks of cheese after a party for your three-year-old? Work on perfecting your go-to homemade mac and cheese recipe of course!

By George, I think I’ve finally done it! I’ve found our new favorite macaroni and cheese recipe without processed cheese or any products full of mystery ingredients. I’m not usually a fan of cheese sauces that start with a roux, but this one came out smooth, creamy and perfectly cheesy.

This mac and cheese can be made entirely on the stovetop (if you’re in a hurry to get dinner on the table) and is absolutely delicious. I ended up topping the stovetop mac and cheese with a little extra shredded cheddar and panko breadcrumbs and baked it for 25-30 minutes to give it a little crunch and take it to the next level. You guys, I’m in love. Worth every calorie.

Now if only I could convince my picky toddler to eat any macaroni and cheese that doesn’t come in the long, skinny noodles ala Kraft.  Sigh… crazy kid doesn’t know what he’s missing…

Macaroni and Cheese


  • 16 oz small shell pasta (or pasta of your choice)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • freshly ground black pepper (to taste or as desired)
  • 2 cups milk
  • 2 cups freshly grated cheddar cheese*
  • 1/4 cup Italian seasoned panko bread crumbs

*  I strongly recommend shredding the cheese yourself from a block rather than using the pre-shredded cheese due to the coating that is usually present on the bagged shredded cheese.


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions.
  3. In medium-sized saucepan, melt butter with minced garlic over medium heat.
  4. Stir in flour, onion powder, and paprika. Cook for 3-5 minutes to form a roux. Add desired amount of salt and pepper.
  5. Slowly add milk, stirring until smooth and bubbly. Bring to a low boil and cook until the sauce begins to thicken.
  6. Stir in cheese in parts until is fully melted and smooth.
  7. Drain pasta. Pour cheese sauce over pasta and stir to combine.
  8. Top with panko bread crumbs.
  9. Bake for 25-30 minutes.

Crockpot BBQ Chicken Three Ways

Crockpot BBQ Shredded Chicken

I almost hesitate to even call this a recipe because it is so ridiculously simple.I suppose if you want to be fancy you could make your own BBQ sauce from scratch to take it to the next level…but I kind of love taking the lazy approach from time to time when life gets a little extra crazy.

A jar of your favorite BBQ sauce, a couple of chicken breasts, a few seasonings for extra flavor and a crockpot are all you need to make a tasty dish that can be transformed into a number of awesome meals. A true leftover marvel!

Some of our favorite ways to use leftover crockpot barbecue chicken include:

  • BBQ Chicken Sandwiches:
    • BBQ Chicken + Storebought fancy hamburger buns from the bakery
  • BBQ Chicken Bakers:
    • BBQ Chicken + Baked potato with butter and cheese (or whatever your heart desires)
  • BBQ Chicken Quesadillas:
    • BBQ Chicken + Simple Cheese Quesadilla (or an Avocado & Cheese Quesadilla — Mmm…)


On to the Recipe…

To make the BBQ Chicken you’ll need:

  • 2 chicken breasts, thawed (you’ll need to increase the amounts of these ingredients for larger families)
  • 1 cup prepared BBQ sauce
  • 2 Tbs Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder



  1. Place chicken breasts in a crockpot. Season with salt and pepper.
  2. Mix BBQ sauce, Worcestershire sauce, garlic powder, and onion powder in a small bowl.
  3. Pour sauce mixture over the chicken.
  4. Cook on low for 4-5 hours.
  5. Remove chicken from crockpot and shred meat to desired consistency.