Here is a yummy recipe for 21 Day Fix approved stuffed peppers. A little family friendly tip: My three year old isn’t a big fan of green peppers so I put his stuffed pepper filling in a whole wheat wrap. The measurements I gave are for 1 stuffed pepper so just multiply the measurements based on how many servings you are making. I was so hungry that I ate them before taking a picture so I’ll post a pic next time I make them 🙂 On the bottom of this post I’ve included the conversions of what the containers measure out to be for the non-fixers out there!
21 Day Fix Stuffed Peppers
2 Greens, 1 yellow, 1 red, 1 blue and 1 purple
1 Green Pepper
¾ yellow container of brown rice
¼ yellow container of black beans
1 red container of lean ground beef
1 blue container of Monterey jack cheese
¼ purple container pico de gallo
¾ purple container plain crushed tomatoes (Recommend Pastene brand)
1 green container romaine lettuce
Preheat oven to 350°. Spray sauté pan with a spritz of cooking spray and cook the ground beef. While that is cooking cut the top off of the green pepper and remove the seeds. Season to taste with garlic powder, black pepper and red pepper. In a bowl mix together cooked brown rice, black beans, cheese, ground beef and a spoonful of the tomatoes. Put the rest of the tomatoes in a small glass baking pan and add ¼ cup of water. Place the pepper into the baking pan and fill it with the mixture in the bowl. Place into oven and let bake uncovered for an hour, basting the pepper with the tomatoes every 10 minutes. Serve over a bed of romaine lettuce, top with pico de gallo and enjoy! Note: The peppers will still be a bit crispy (I like them with some crunch). If you’d like softer peppers you can boil or steam them before stuffing. You lose nutrients when you boil veggies so steaming would be better way to go!
EASIEST. RECIPE. EVER. This yummy and affordable crock pot recipe has become one my new go-to weeknight meals. It brings all the comfort of traditional spaghetti and meatballs, minus the pasta carbs! I had my initial doubts when I read through the ingredients, because I’m a huge pasta lover. But trust me, you’ll be shocked at how the consistency of the spaghetti squash is similar to actual spaghetti. Credit for this super easy recipe goes to the blog I Wash…You Dry.
What you need
1 small spaghetti squash
1 large jar or can of tomato sauce
1 medium size bag of frozen meatballs
Cut the small spaghetti squash in half and place cut-side down in your slow cooker. The spaghetti squash I bought was too big to fit in my crock pot so I could only use half. Just keep the size in mind when you’re choosing a squash. Pour the sauce and meatballs all around the squash. I added some red pepper flakes…feel free to improvise. Use your favorite sauce and meatballs, or make your own. Cook on high for 3 hours or low for 5 hours. After cooking time, the spaghetti squash will be ready for you to easily scrape out its contents into a separate bowl. THAT’S IT! Try out this recipe let me know how you like it!
Last Monday’s recipe was all about the garlic and this week it’s all about the lemon! I mish-mashed a couple of recipes that I’ve seen over the past couple of weeks to come up with this simple, tasty soup.
What you need
2 cloves garlic, minced
1 lemon, juiced
zest from the 1 lemon
8 cups of vegetable broth (I make mine with bouillon but you can buy the carton too)
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 cup uncooked orzo
1 can chickpeas
2 cups fresh chopped spinach
2 tablespoons of olive oil
Put olive oil in a soup pot on medium then drop in the minced garlic. Once the garlic has cooked for a minute add the lemon zest, pepper flakes and dried thyme and stir for another minute. Add spinach and orzo and cook for about 3 minutes. Add vegetable broth and lemon juice. Let simmer for about 12 minutes, add chickpeas, and simmer for another 3 minutes. I served mine up next to a tomato salad to round out the colors…because I’m weird like that.