But you already knew the answer: stuffed peppers, obviously!
1st. Prep your ingredients. Chop the tops off (keeping them intact) and de-seed them. Chop a medium-large spanish onion and sautee it up in a little bit of extra virgin olive oil. Measure out 1 cup of either quinoa or whole grain brown rice. I mixed them because it seems cool and/or I ran out of quinoa. 2nd. Once the onions are translucent, add in ground chicken, breaking it up until it’s cooked through and in small pieces. Liberally sprinkle basil and oregano and add a pinch of mint. 3rd. Mix in the quinoa/rice and then spoon into your topless peppers. 4th. Pour 1-litre of low sodium tomato juice in and around the peppers, put their tops back on and then pour 1/2 litre of water around the peppers.
5th. Bake for 1 1/2 hours.
Alright… moving on to a less than desirable topic, click on yesterday’s post if you want to see a gruesome picture of the offending bugs in my bathroom. I found another f*cker today and I’m completely fed up. I may need to call in an expert. Ghostbusters — or something along those lines.
Happy Anniversary to my wonderful manfriend, Adam =)
I’m so not a mushy person, especially not on my blog, but it’s been a fantastic 3 years so…..
Welp, see ya later!