I very dutifully create a menu planning our dinners each week before heading to the grocery store, but honestly, sometimes I just get distracted and go off script. Sometimes it’s the weather, sometimes an overabundance of an ingredient calling my name, sometimes what I planned, I’m just not feeling on cook day! That’s exactly what happened this past week when I switched things up to make stuffed peppers and chicken, bacon, ranch grilled flatbreads.

I cannot resist loading up on fresh peppers during this time of year. Sometimes I get a little too enthused and end up with an entire vegetable bin of them! So stuffed peppers are my go-to way to make sure they all get used. I cook up some basmati rice, brown some ground beef or turkey with diced onion & minced garlic, then add tomatoes (yes, I’m still using up the end of my San Marzano’s). When the rice is done, I add it to the meat mix, tossing with some red wine vinegar and fresh parsley. The last step is to mix in some shredded parmesan. I cut my peppers lengthwise, stuff the mixture in and top with shredded mozzarella or provolone. Put them in a grill pan and grill until the peppers have a nice char and the cheese is melted (and yes, if you look closely at the picture, you’ll see I flipped one over trying to get them on to a serving platter!)

If you are ever looking for a quick and satisfying meal, chicken, bacon, ranch flatbreads are amazing. The bonus is that I typically have all the ingredients on hand (because after all, we’ve planned for an entirely different meal so we don’t want to be running to the grocery store!). Just spread some naan, or your favorite flatbread, with ranch dressing and top with healthy amounts of cooked chicken, chopped tomatoes, cooked bacon, and shredded cheddar. Grill for about five minutes, top with diced scallions, and dinner is served.

What’s your favorite way to transform your planned dinner menu? No matter what it is, I hope you enjoy it in good health and surrounded by people who bring you joy!

Eat well friends!