Posts Tagged ‘Stuffed Peppers’
So you might remember that I made the decision to health reasons to head toward a meatless lifestyle. I’m about 2 months in now and still going strong and while I really really miss cheeseburgers and well bacon of course things are going really well. Plus, I still believe one of the greatest benefits of going meatless is how it challenges yourself to think of meals with lots of vegetables and just outside of the box.
So with that being said, I want to share two of my favorite recipes with you! One is a meal and the other is dessert (because EVERYONE needs a good healthy version of a dessert). The key to 99% of the dinners I make is this…
Put everything you need to get rid of in your fridge into one meal. Cook it. Eat It. Love It.
So one of my favorite meals thus far has been this STUFFED PEPPER.
Like I said, I took everything I had in my pantry and fridge and put it into one meal. So my peppers consisted of this…
- Green Peppers
- Mozzarella Cheese
- Frozen mixed veggies
- Black Beans
- Prepare and cook your pepper(s)- I cut off the top and take the “guts” out and then just boil the pepper for about 7-10 minutes. Enough time to get it a little soft BUT still a crunchy pepper
- Prepare the risotto- I just made it per the instructions and then add in any kind of cheese you have/you like.
- Prepare the mixed veggies- Mine were frozen so a quick few minutes in the microwave and BAM they are ready
- Put the filling together- add the veggies & black beans to the risotto mix
- Fill the pepper- add the guts mix to the inside of the pepper
- Cook it- cook the pepper(s) in the oven at 350 degrees for about 20 minutes
And that is it! Seriously, make this. It is SOOOO good and is one meal I didn’t even think about the lack of meat.
And then what can you finish off this meal with? DESSERT of course! I actually found this recipe here but of course had to tweak it a but because as usual I didn’t have the same ingredients and wasn’t willing to go to the store. So here is what I used…
- Plain Greek Yogurt
- Pure Vanilla
- 1 Small Carton of Strawberries
- 1 Banana
- Milk Chocolate Chips
**the silicone cups are a necessity! The mix won’t stick at all and Bed, Bath, and Beyond has some silicone cups**
- Make the yogurt mix- I just made it to taste so I took pure vanilla and just poured it into the plain greek yogurt until it tasted right (turned out I didn’t do it enough so next time- I will go to the store to get the vanilla yogurt!)
- Pour the yogurt to the 1/2 point of the baking cups
- Puree the strawberries and banana… I used our food processor BUT any blender will do
- Pour the fruit mixture on top of the yogurt in the baking cups
- Put another dab of yogurt on top of the fruit
- Top with a few chocolate cups
- Freeze (the hardest part because you have to wait!)
- EAT and ENJOY!
**next time I’m going to do more fruit and a little less yogurt and like I said, vanilla yogurt**
Time to Talk…
What did you have for dinner last night?!
So usually I make my stuffed peppers with meat, rice, veggies, and lots of spices but with the new low carb diet in place Tim had to come up with something a little different and he made quite the meal!
Look at that beauty! Instead of rice Tim used our new favorite stuffer… lentils. Seriously, these things have worked fabulously in every meal we have made… I would HIGHLY recommend you try them out if you never have. They are also pretty cheap which makes them extra great.
So Tim cooked up the lentils and mixed in left over chicken sausage and ground turkey. He also added in some additional chopped up pepper, onions, and then added lots of spices. He used pepper, salt, garlic powder, red pepper flakes (we love spice), and that is all he can remember. It was delic!
Oh and I added on some soy sauce to the top of mine too! I just can’t get enough of it.
The only thing I would add is that the lentils do suck up the moisture so make sure you have enough sauce/liquid whatever you are going to do! If you try this recipe let me know what you think!