Over Spring Break Kerri Anne and I actually left our rooms and stayed with Hannah’s godparent’s. Here are a few fun pictures
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SO of course we love to cook and enjoyed helping make dinners and breakfasts there. One night we made Stuffed Peppers and they turned out AMAZING. We kind of made it up as we went along and worked with what was in Miss Linda’s fridge.
Start by making your rice. We cooked a cup of jasmine rice, and then added a packet of Organic Quinoa and Brown Rice by Seeds of Change. This is seasoned with garlic and a few
other herbs. The Seeds of Change blend is already cooked so we simply stirred the two together once the jasmine rice was cooked.
Next, we diced 1 tomato, 1 small jalapeno (Be sure to remove all the seeds!), and about a cup of chopped kale. You can use whatever sounds good to you!
We used a Lemon Pepper Blend, Oregano, Garlic & Herb, and some Avacado Oil. We really don’t measure very often, but we probably used a little over a teaspoon for the spices and a teaspoon of Avacado Oil. Now would probably be a good time to heat your oven to about 350 F.
Now for the fun part! Cut your bell peppers in half, and remove all the seeds and stuff inside. We used 3 peppers, but we did have some of the “filling” leftover. Stuff your peppers with as much of the rice mixture as you can.
If you like cheese, you can sprinkle some on top of your peppers now. Parmesan, Cheddar, and Feta are a few good options for this recipe!
We baked these for maybe 10 minutes, and then broiled them for a little less than 5. Just keep an eye on them so they don’t burn under the hot broiler!
That’s it! We enjoyed our peppers with some Kale Salad, and GF corn bread. We hope you love this very versatile and delicious recipe!