I’m Stuffed.

How’s it goin?

Things are better here.  Everyone has had one sort of sickness or another for the last week and I was worried the only way we were going to get better was to bomb the house with napalm.  Tomorrow is supposed to be 55° so I think I’ll just stick with opening some windows and Lysol-ing the BEJESUS outta this place.

Anyway that’s my lame excuse for the lack of posting.  Deal with it.

I actually managed a pretty decent workout today, 3 miles on the treadmill followed by a quick shoulder and tricep workout with some pull-ups and chin ups thrown in.

And because I had an appetite today, I made dinner (go me!).  Sargent M is in bed sleeping off the last of his flu before his midnight shift so he missed out.  I may be a nice wifey and pack it to go…..

Nothin super fancy here.  But I’m sure most of you have 90% of the ingredients on hand.   Feel free to mix this up as you see fit!

Stuffed Peppers

4 Large Bell Peppers – multiple colors make for better presentation

16oz Extra Lean Ground Chicken or Turkey

1 1/2c Spaghetti Sauce – use something you like with a LOT of flavor to it

1c Beans – I’ve used Cannelini and Kidney, both work great

1/4 -1/2c Diced Onion – use as much or as little (or none) as you like

3 cloves Garlic – minced or squished through a garlic press

Cooking Spray

Oregano

Chop the tops off your peppers, pull off the stems and dice.  Hit your sautee pan with cooking spray, add in the onion and garlic until fragrant.   Toss in your diced pepper tops until soft.  Remove the veggies from the pan, hit it once more  with cooking spray and drop in your meat.  Season it with oregano  and break up the meat cooking until no longer pink.  Throw your veggies back in.  Nows a good time to add in the sauce and beans too.  Cook for just a couple of minutes to let the sauce penetrate the meat and then stuff as much of the mixture as you can into your 4 topless peppers – don’t judge them, they have bills to pay too ya know.

(I’m feelin a bit cheeky tonight, can you tell?).

You’ll want to put the stuffed peppers in an 8×8 pan, pour about an inch of water in the bottom cover loosely with tin foil and bake for about 45-60 minutes depending on how soft you like them.  You can totally top these with cheese if you want, I like grated parmesan but do whatever you like.

Stats using 98% fat free ground chicken, and 1 tablespoon grated parm per pepper:

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 273.2
  • Total Fat: 2.7 g
  • Cholesterol: 73.3 mg
  • Sodium: 509.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 33.5 g

Easy, filling and better the next day!  I’m out!