Scott’s Gro-ables – The easiest way to create a garden at home.

This is a Sponsored post written by me on behalf of Gro-ables. All opinions are 100% mine.

My husband and I have been trying to find new ways to save money and even found local farmer’s markets for the summer to check out. But, then I heard about Miracle-Gro’s new products and had to try them. The Gro-ables are the latest product from Miracle-Gro. They are so easy to use, all you need is some potting soil, a pot and a Gro-able and you can create your very own garden anywhere! They are especially great for me now that we live in an apartment.

Gro-ables are perfect for anyone who is looking to save money at the grocery store and try something new. Gardening can be difficult but Miracle-Gro makes it super easy with these products. For less than $1.50 a pod, you can try gardening and new produce you might not have tried before.

We decided to try the green peppers and cilantro, since we eat them frequently in our home. Here is a great green pepper recipe from my blog that is super easy, gluten free and can be made just in time for dinner. 



1lb of grass-fed ground beef

1 cup uncooked tricolor quinoa

3 oz Fontina cheese cubed

2 cups of fresh spinach

3 large peppers

1 oz Asiago and Fontina shredded cheese

1/4 cup of Parmesan cheese

2 tablespoons of coconut oil

How to make it:

  1. Preheat oven to 375 degrees
  2. Start the Quinoa – it should take about 15-20 minutes to cook depending on what brand you buy
  3. Wash and clean out the peppers to make a big empty pepper cup.
  4. Brown the beef with the coconut oil in a skillet. Once it’s almost done, add the spinach in and cover for about 3-4 minutes until the spinach has wilted into the meat. You might want to stir it in so it’s not just sitting on top.
  5. When the quinoa is done, add the Fontina cheese and the beef mix. Get everything melted and into a nice consistency.
  6. Use a casserole or meatloaf dish to put the peppers in. Fill them up with the mixture and put in the oven for about 17 minutes (we like our peppers a little crispy but if you want them soft, you should leave them in longer).
  7. Take them out at the timer and add the shredded cheese on the top of them along with the Parmesan cheese. We are a cheesy household so you can put as much or as little as you would like on the top.
  8. Bake for another 4-5 minutes so the cheese can melt. Take them out and let cool for about 10 minutes.
  9. Enjoy!

Do you grow your own vegetables? I’d love to hear about them and if you would use these new products!