Creamy Chipotle Stuffed Peppers


Good Morning! And Happy Hump Day! I've finally gotten some work done around the house that I've been avoiding... It feels good to check some things off your list! But, I wanted to take a break and come on here and share a new recipe I came up with last night.  I absolutely LOVE Mexican food, but y'all know it's not always the healthiest thing you can eat... Cooking it at home allows me to be creative in the kitchen, while also paying attention to what I'm putting into my recipes. These stuffed peppers are SO delicious, you would never guess they are less than 200 calories each!

Creamy Chipotle Stuffed Peppers

6 servings: 1 Pepper 183 calories - 9g Fat - 6g Carbs - 18g Protein - 1g Fiber - 5 Smart Points (Weight Watchers)


3 medium bell Peppers, any color 1 tsp olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 pound 93% lean ground beef Salt & Pepper 1 10oz can mild enchilada sauce (I used Old El Paso) 2 Tbs chipotle peppers in adobo sauce , chopped 1/4 cup whipped cream cheese 1/2 cup reduced fat shredded Mexican blend cheese 1/2 cup fat-free, low sodium chicken broth

Preheat the oven to 400 degrees.

Cut the tops off your peppers and then slice them in half, removing the seeds and ribs. Place them in a 9X9 baking dish.


Over medium heat, add olive oil and cook the onion for 2 minutes before adding the garlic. Cook an additional 3 minutes, until garlic is fragrant and the onions are soft and translucent. Raise the heat to medium high. Add the ground beef, season with salt and pepper to taste, and break up the meat as it cooks.

Once the meat is cooked all the way trough, add the enchilada sauce and chipotle peppers. **These peppers can be found in the Mexican food section of any grocery store. They are delicious! But they are a little spicy, so use less or omit them if you don't like spicy food : )** Let that simmer for 5 minutes, stirring occasionally.


Remove the pan from the heat, and stir in the cream cheese and shredded cheese. This is the cream cheese I used. It's an added boost of protein, which is why I like it, but any whipped cream cheese will work!

Once cheese is melted and fully incorporated, scoop the filling into the peppers evenly among the six. Pour the chicken broth into the bottom of the dish, and cover with aluminum foil. Bake for 35-40 minutes, until the peppers are soft and the filling is bubbling.

These are delicious with rice and beans or a salad on the side... Topped with sour cream, salsa, cilantro... Really, the possibilities are endless! And to top it all off, they were husband approved! ; )

Christmas at The 101


"I'll be home for Christmas, if only in my dreams..."

I know Christmas is over, but I wanted to document my decorations from 2016 before we take it on down on New Year's Day.

I love Christmas, just like everyone else, but I'm especially sad to take it all down this year. The lights, the colors, and the fullness of our home really makes me happy. I love how warm everything seems... How cozy. This year has been full of exciting things, happy things, hard things and sad things... I'm thankful Christmas is at the end of the year so I can end it full of the peace and joy only Christmas can bring.

I have never put pressure on myself to buy a ton of Christmas decorations all at once... I have slowly built my collection through the years. I have gone from one container of ornaments and a few holiday votive candle holders, to now being able to fill several rooms in our home with Christmas  cheer. It's not going in Southern Living any time soon, but I'm pretty proud of our house and how hard we've worked to make it our home : )

The Den:


The best Bath & Body Works holiday candle: Spiced Gingerbread


We had the prettiest tree ever this year. We drove all the way to North Carolina to pick this one out with B's family! It was well worth the trip.


I love my Willow Tree Nativity...


That picture is one of my favorites of us; It's from our first married Christmas!


***The third stocking is not a baby announcement. Maxx is just special enough to have a Pottery Barn stocking, too : )

Oh, and if you wanted to see how I made that Burlap Garland on the mantel, check out my post here!

The Kitchen:

When we moved into our house, we decided to leave the cabinet doors above the oven off. I use this space to house my cookbooks, but also to bring a little seasonal decor into our house...



All things gingerbread... I love these little guys and gals!

The Dining Room:


My obsession with my Christmas china goes deep. Sadly, I haven't had a dining room table to set it out on since we got married.


This table was my parents', and I'm so grateful to have it in my home now. I was determined to have it set with my Christmas dishes, and I'm so proud of how it turned out! Shout out to my Ginnie and my mother for helping me!



Christmas 2016 was really great, and I'm sad to see it go. I would honestly leave the decorations up all through winter if my husband would let me... Hopefully next year I will make even more additions to my decor stock pile!

Christmas Candy: Homemade Butterfingers

This was a first time recipe for me... I've never actually made these, but I have held this recipe in my mind since I was a freshman in college. I absolutely love Butterfingers, so I'm not really sure why it took me so long to try these. They were so easy to make, and they really do have the same crispy texture as a traditional Butterfinger candy!

Homemade Butterfingers Makes 24

  • 48 cheese crackers (Such as Cheez-It)
  • 6 cubes of chocolate almond bark
  • 1/2 cup peanut butter

Heat the chocolate in a mixing bowl in the microwave for 1 1/2 minutes. Stir well, and then return to the microwave for 30 seconds increments, continuing to stir each time until it is completely smooth. Set aside to cool.


While the chocolate is cooling, spread peanut butter on 24 of the crackers, then top those crackers with the remaining 24.

Honestly, we could skip the chocolate and I would be fine eating them like this. Geez, this was dangerous to be around me in the house!

When the chocolate is cool enough to touch, begin dipping the crackers in. I dropped mine in one at a time and then used a spoon to cover the other side.

Place the finished "butterfingers" on a baking sheet covered with parchment or wax paper and set in the refrigerator for at least 30 minutes so the chocolate can harden and set completely.


These are unique and would be great for a party or holiday get together... Another plus, they are so easy that your kids can help you make them!