May

Dinner for One (and Lunch for tomorrow!)

Tonight, Ben is lucky enough to be at the Red Sox game. I decided to use up some stuff on hand and make myself some stuffed peppers. I am not a huge fan of the traditional, ground beef – red sauce – mozarella cheese stuffed peppers (actually, I have never even tried making them). So I usually make my stuffed peppers with some kind of southwestern spin. We had a one TJ’s jalapeno chicken sausage link left, so that was my starting point. Oh, and another tip: I cut the tops off my peppers, scoop out the seeds, and then boil my peppers while I am preparing the filling mixture. This greatly cuts down on baking time! Here’s what I used:

4 green bell peppers

chopped onion, sauteed, with a handful or two of frozen spinach

can of green chilis

instant brown rice (1/2 cup dry, cooked, so whatever that yields)

1/2 cup salsa

small can of diced green chilis

1/2 cup black beans

1/2 cup frozen corn

1 link of TJ’s jalapeno chicken sausage, cut up

southwestern seasoning

1 tbsp of shredded cheddar on top of each stuffed pepper

I baked them at 350 for about 10-15 minutes. I had two peppers for dinner, which was about 400 calories, and I’ll have the other two for lunch tomorrow. Yum!

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