A small ode to Red Peppers

Seriously, who doesn't love red peppers?

Three ways that I eat them pretty often are surrounded by egg, stuffed, or mixed in a salad.

Recipe for Stuffed Peppers

2 lbs of ground chicken or turkey meat

1 medium onion, chopped

Mix those two ingredients in a pan until meat is browned. While this cooks, prepare your rice (optional). Set your oven to 350.

2 cups of white or brown rice

Once your meat is browned, add to the pan..

1 Tablespoon of Chili Powder

1 Tablespoon of Cumin

4 cloves of garlic, minced

Cook these ingredients in with your meat and onion for a minute or two.

Pour your mix into a nice, big bowl where you'll add..

1 16oz jar of salsa (Or a cup of homemade salsa!)

1 16oz can of fat free refried beans

16oz of grated cheddar cheese (Sure, low fat cheese will do)

..And then add your rice. For Dad, I mixed him up a rice-free pepper.

Cut the tops off of your red (Or really, any color!) pepper, rinse out the seeds and stuff away!

Place them in a dish or pan that will keep them upright, cover up nice and tight with tinfoil and bake for 30 minutes.

My suggestion is to check the peppers before serving, just cut a little piece out of the pepper to be sure it's nice and soft. Enjoy with some guacamole and sour cream!

This mix will stuff about 6 big peppers, Enjoy!

As for my salad that I throw together almost daily, I cut up a three pack of organic romaine, rinse and toss in a bag lined with a paper towel for the (near) future. This'll make about 4 salads.

In a medium bowl I grab 2 handfuls of chopped romaine lettuce, toss in about 1/4 cup of diced red pepper and add 1/8-1/4 cup of fat free raspberry vinaigrette.

On top of this salad I put in 1/8 cup of sliced and diced pepperoni, 1/8 cup of tiny cubes of parmesan, a small handful of walnuts and Trader Joe's dried cherries.

That't it. So delicious.

But I'll be honest, I've never actually used a measuring cup for this! I know the dressing can be used very sparingly and there is never enough walnuts!