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This was a recipe that I came up with off the top of my head after talking with one of my Fireman’s sweet cousins over the Fourth of July holiday. She and her newlywed hubby are always looking for something super simple and healthy to cook up for dinner time- but doesn’t take a load of effort. She actually has lost over 25 pounds and is continuing her weight loss journey through exercise and eating healthy- and stuffed peppers seems to be a go-to meal for them. Why shouldn’t it be? You can put whatever you can imagine in them!
Choose Your Protein
Ground sirloin (93/7)
Ground turkey (93/7)
Beans or chickpeas
Seafood (salmon, shrimp)
Firm Tofu, cubed
Choose Your Grain
Rice (brown, wild, jasmine)
I would choose whatever is in season at the moment, but the possibilities are endless.
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Snap or Snow Peas
Potatoes (cut back on the grain amount with this addition)
Corn (cut back on the grain amount with this addition.)
Of course there are a million and one other options for stuffing peppers, but I’ll leave you to pinterest for that.
Zucchini and yellow squash were on sale last week and looked summer beautiful (wouldn’t we all love to look summer beautiful?), so I grabbed a few to add in. I l.o.v.e the flavor Baby Bella mushrooms added to any dish, and it seemed fit to throw them in here, too. For my protein, I actually made Lemon Chicken and Vegetables in the slow cooker the night before, and knew when planning this recipe I almost always have leftovers- which I did- so I saved a couple breasts for shredding and stuffing the next night. Since you will most likely not have leftover lemon chicken handy-and the lemon flavor is something you should simply never live without (when it comes to this recipe, anyway..) I substituted fresh lemon juice and zest in the quinoa.
Quinoa is such a versatile grain- it will happily conform to whatever flavor you put with it. My favorite quinoa recipe of all time at the moment is Mexican Quinoa.
I actually found quick-cooking quinoa at Central Market. Can’t find quick cooking? No sweat. There is only a slight difference in quick cooking and regular quinoa- about 5 minutes. Seriously. Cooking time is about 15 minutes for regular quinoa, and my little bag of the QC variety suggested a 12 minute cooking time.
So go. Choose your pepper, protein, grain, and veggies and have at it. These were delish- and super simple- so why not start your stuffing habit with this recipe?
Just a thought.