Guest Post: Stuffed Bell Peppers

Today’s post comes to you from reader Shelli, who co-runs a personal chef business with her husband, Marcus. I like to share guest posts with you guys when I can, because it brings variety that one person alone can’t provide. This is a recipe that has nothing to do with blending, though I think you’ll like it!

M & S Healthy Cooking is based in the Los Angeles area and specializes in preparing healthy, low calorie, great-tasting meals for their clients. They prepare meals for each client on an individual level — no mass production — which is not only a time-saver, but can really help get someone on the right path to a healthy lifestyle.

With that intro, I’ll hand it over to Shelli to take it away!

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I would like to thank Test Kitchen Tuesday for allowing me to write this guest blog. I love reading Angela’s blogs and trying her recipes. She is a big reason for me venturing out and writing my own blog for M & S Healthy Cooking. <<Editor’s note: Awesome, thank you Shelli! I love hearing that people get inspired and start their own blogs!>>

When I get a craving for something, but do not have all the ingredients, I try to make do with what I already have and usually end up with a great variation of the original recipe. I prefer not like to let food spoil and I avoid making trips to the store for one or two items, especially when I have plenty of food at home already. This week I wanted to make stuffed bell peppers. They are quick, easy, and multiple food groups are accounted for in one dish. I didn’t have everything I usually use when I prepare them so I made do. The great thing about stuffed bell peppers is that you can make them with many different versions of the “stuffing.”

When I am planning in advance to make them, I pick up yellow, orange, or red bell peppers to stuff, they give this meal such a great flavor; however, this time I only had green to work with. I will also use quinoa and brown rice, but this time, we did not happen to have any quinoa. What I did have turned out great though!

Earlier in the week I made spaghetti for Marcus to take to work for his lunches, and I had just enough of the sauce left over. I make my sauce from scratch to make sure it does not have anything that Marcus will not eat, namely onions. Have you ever found a jarred or canned tomato sauce that does not have onions listed as an ingredient? So far I have not, so I make it from scratch. It really does not take a lot of time, and the flavor is so great, it is worth the little extra effort. This week I used ground turkey meat in the sauce, which was perfect since that is what I typically use in my stuffed bell peppers to keep the calorie count down and the nutrition value up.

Many times when I cook, I just throw things together without measuring, even when following a recipe. I make adjustments as I go based on what I know will taste good together. However, this does make it a little difficult to give someone my recipe, but I will do my best here. Feel free to make any adjustments you feel necessary!

Stuffed Bell Peppers

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Serves: 2

Ingredients:

• 2 bell peppers washed, cored, and cut in half (I prefer lengthwise since I need to package them for clients)
• 1 & 1/2 cups favorite spaghetti sauce, already prepared (with cooked ground turkey or tempeh mixed in, if preferred)
• 3/4 cup rice (make in advance)
• 1-2 handfuls baby spinach leaves

Method:

• Take the bell pepper halves and place in a shallow pan upside down with about ½ inch of water. Cover and steam over high heat until just tender but still a little crunchy. Drain, keep covered so they stay warm and set aside.
• In a skillet over medium heat, mix spaghetti sauce and rice until fully mixed and warm, stir in the spinach until just wilted.
• Place bell peppers on a plate and fill.

It is that simple. Since this already contains your protein, vegetables and some carbs, I generally will have some sliced fruit or a simple green salad on the side.

I like my vegetables a little crunchy when I eat them, I also like to make sure when my clients warm up their meals they do not become overcooked. If you prefer your vegetables softer, steam the bell peppers a little longer, especially if you will be eating this right after preparing.

When made with orange, yellow, or red bell peppers, you add addition color that just looks fantastic. I suggest trying one of those with this recipe as well.

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Thanks Shelli for this great guest post. I have these on the menu for early next week!

If you are interested in guest posting on Test Kitchen Tuesday, I am open to suggestions. Shoot me an email and we can talk. I do have some general guidelines for guest posts, in that they must cover healthy eating topics or recipes, must be original content, and, must fit with the overall intent of this blog.

Happy early weekend all and thanks for reading!