Quick Life Update
This week has been such a crazy week for me! After getting back from Austin late on Sunday night, I have felt like it is taking forever for me to get back on track! School all day Monday, catching up on sleep, and my rotation at Children’s Hospital the rest of the week. I have had barely any time to take a break!! Ok, I know sleeping is a break, but it is also SO necessary for me to function normally on a daily basis.
Finally I feel back on track and not like I’m dragging myself through the day. Without further ado, here’s my new recipe!!
Back to the Food
After my indulgent weekend, my body was craving some nutrition. So, lots of vegetables it was! What better (and delicious) way to eat your vegetables than with it all stuffed into a bell pepper!
While there is a little preparation, this is a really simple throw-together dish that can be made ahead of time. Perfect for the weekday or a quick weekend lunch! While this dish is very light and good for the waist-line, it does NOT skimp on flavor.
And there’s a special surprise inside!!! What is it??
I just tried the cinnamon cream cheese spread and I am throughly obsessed! Spread over mini toasted bagels… I’m a happy camper! Just try it. You will see what I mean. 🙂
Really any type of bell pepper will do. Red, yellow, or green. It doesn’t really matter! Pick your preference! Red is just my favorite, and it looks so pretty! Un-tasty healthy food is my pest-peeve. Why would ANYONE what to eat food if it doesn’t taste good?!?! Life is too short to eat bad food; I refuse.
These peppers won’t disappoint! Healthy, spicy, and flavorful. Try them tonight!
Vegetarian Stuffed Peppers
- 2 red bell peppers, de-seeded and split in half lengthwise
- Cooking Spray
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1/4 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped tomatoes
- 1/2 cup cooked black beans
- 1 cup cooked brown rice
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- Salt to taste
- 2 Laughing Cow Light Cheese Wedges – Garlic and Herb
Preheat oven to 350 degrees. On a foil lined cookie sheet, lay the cut bell pepper, skin side down, on the cookie sheet. Lightly spray with cooking spray and sprinkle with salt and pepper. Bake red peppers for 5 – 7 minutes, or until slightly soft. Set aside.
While peppers are cooking, heat the olive oil and butter in a skillet over medium to medium high heat. When hot, add in the onion and sauté for 3 minutes. Next, add in the mushrooms and cook for about 8 minutes, or until onions and mushrooms look caramelized. Like this:
Finally, add the tomatoes to the mixture and cook for 2 more minutes.
In a large bowl, combine the vegetable mixture, black beans, brown rice, and spices (chili powder, turmeric, cumin, pepper, and salt).
Split the cheese wedges in half, lengthwise and place one half in each cavity of the red peppers. Spoon vegetable and rice mixture on top of the cheese and divide mixture evenly among all of the peppers. Bake for another 10 – 12 minutes, or until cheese and mixture is hot.