Everything But The Kitchen Sink Stuffed Peppers

7 09 2011

I hope you all got a chance to read Dorothy’s post about healthy eating habits in her home! I (Steph) definitely hope to (someday) incorporate those into my family’s routine 🙂

In the spirit of healthy eating, I’m going to share a veggie-tastic recipe that you can serve the whole family. If you like stuffed peppers, then you’re going to love my take on them!

Everything But The Kitchen Sink Stuffed Peppers

Ingredients:

4 green bell peppers
½ red onion
2 cloves garlic
1 small straighneck squash, sliced into 1/8 inch thick half moons
1 ear sweet corn, cut off the cob
1 can fire roasted tomatoes
1 can black beans, drained
1.5 cups prepared quinoa
½ Tbs cumin
1/8 tsp chili powder (or to taste)
1.5 cups shredded cheddar cheese
salt + pepper

How to:

Preheat the oven to 350 degrees.

Prepare your quinoa. Follow the instructions on the box, or add 1 part quinoa to 1.5 parts water (some recipes call for a 1:2 ratio, and others call for 1:3, but I’ve found that 1:1.5 works too). Bring the water to a boil, and cover. Reduce the heat and simmer for about 15 minutes, or until all the liquid is dissolved. When cooked, remove from heat and allow to cool slightly.

Steam the green peppers. This should only take a few minutes; don’t over cook them, or they’ll be mushy and flop.

While the quinoa is cooling, saute onions and garlic. Add the squash, and saute until cooked through.

In a bowl, combine the beans, sautéed onions, garlic, and squash, quinoa, corn, tomatoes, seasoning, 1 cup of cheddar cheese. Stir to combine.

Stuff the peppers with the mixture. Top the peppers with the remaining cheese.

Place stuffed peppers in a casserole dish, or glass baking dish. Add ½ cup water to the bottom of the pan, and cover with foil. Bake, covered, for 20 minutes.

Uncover and cook for 10 more, until cheese is browned

Dig in!

Enjoy!

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Getting Back on the Healthy Eating Train: Guest Post by Elizabeth!

29 03 2011
Hi everyone!  I’m Elizabeth,  a casual triathlete who loves food!  I’m really looking forward to a fun-filled season this year and am so glad that Steph and Chloe invited me to guest blog here on 321delish. Below is a picture of me racing last summer.

Because I’m a cyclist at heart, and a huge weeny about training outside in the cold, I feel like my season is just beginning.  Sure, I’ve been in the pool pretty regularly for well over a month now, and I’ve been treadmillin’ it and spin classin’ it, but the last few weeks of beautiful weather — not to mention Daylight Savings Time — mean I can ride outside and not freeze off any digits in the process, BOOYAH!  My first race is about a month away, and I’m only doing the bike leg of a sprint (how’s THAT for easing into your season), but I’ve had trouble motivating myself to get back into the training groove.

You see, I took an, uh, *indulgent* break after my half-ironman in October, and so I kind of forgot how much discipline it takes to keep up with three sports amongst everything else going on in life.  And how tired I get by 9pm?  I don’t want to even think about it or I’ll start yawning.  I also got SUPER lazy with my eating habits.  Don’t get me wrong, I enjoyed every minute of being lazy!  But let’s just say at this point I regret having gotten any clothing tailored late last summer.  Heh.  As athletes we have a special relationship with food.  It is awesome and tasty and nourishing and social and fulfilling — but it also has to fuel our physical endeavors, more so than the average Jane, so we have to pay special attention to what we chow on. So, in addition to cutting back my desserts to one a day (hehe), I’m trying to make smarter choices at meal time.

I just found this recipe for health-tastic blueberry muffins.  There is a ton of oats and other good stuff in them so I thought if I liked them, I could get a ginormo-muffin pan and make them for breakfasts on-the-go, for instance after the pool on the way to work.

Oatmeal Blueberry Applesauce Muffins
from: Joy the Baker

Makes 12-15 muffins

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

They turned out great, considering there is so little fat in them.  Now I understand why vegans use applesauce as an oil/fat substitute!



I used frozen blueberries since fresh are not yet in season; I definitely want to try these again when they are.  I did think they could use… something… so I might add a dash of extra cinnamon next time, and I thought a bit of lemon zest might be lovely too.  You could probably use an old mushy banana instead of the applesauce.  If I were feeling especially indulgent/satisfied with my eating habits otherwise, some rock-crystal sugar on top would be diiiiiVINE, IMHO.



What about you?  Any off-season habits you’re finding difficult to break now that spring has sprung and tri season is upon us?