Since moving back to LA and with more time on my hands (thank the lord!), I’ve been able to work out more and COOK more! Both the cooking and working out are helping me build back the good habits and back to my previous not-constantly-stressed-out-about-the-internship-life (post about the internship coming soon!). In between studying for the RD exam and job hunting, I have been able to focus on myself and my passions- running, working out and cooking.
With a little less than 3 months until the Nike Women’s Half Marathon in San Francisco, I have been trying to run, tone up, and eat healthy to lose a couple extra pounds that I gained during my dietetic internship (oh, the impact of stress!). While I like to focus on progress not perfection, I know that over the last month of my internship and the road trip back to LA, I did not make any sort of progress. So with that here I am, half marathon training and making stuffed peppers and Greek yogurt salad dressings!
Stuffed peppers are an easy go-to meal, incorporating all the food groups. I first made them while working at Camp Ronald McDonald at Eagle Lake as a food service intern. Then while living in New Hampshire, fellow my fellow intern (and roommate!) would make them for our house! Since being back in LA my boyfriend has been the gracious recipient of my recipe experimentation and on the menu was stuffed bell peppers and salad with creamy green chile dressing! This recipe was also a use-up-all-the-leftovers-in-the-fridge kinda meal too!
I love using Greek yogurt as a dressing. Its creamy and tart texture imitate sour cream and the added dose of protein ain’t too bad either. I will add it to everything- tacos, tuna, watermelon (see my previous post!) and will make salad dressing out of it too! I’ll typically add an acid (think lemon juice/apple cider vinegar) and then spices and seasonings depending on the theme I am going with (cumin and cayenne pepper for Mexican, basil and garlic for Italian, etc). I love experimenting to create something new that will tantalize the taste buds and you typically can’t go wrong with doing it yourself! Much cheaper and healthier than buying a bottle of salad dressing!
Without further ado (thank you for reading this far!) here is the Stuffed Peppers recipe
- 4 green bell peppers, tops sliced and seeds taken out (dice the tops to use with the meat)
- 1 cup cooked quinoa (this was leftover quinoa pilaf that had carrots, celery, and mushrooms in it)
- 1/2 pound grass fed ground beef (8o % lean)*
- 1/2 c green enchilada sauce
- 1/2 yellow onion, diced
- 2 roma tomatoes, diced
- 1 clove garlic, minced
- 1 tsp cumin
- 1/4 c shredded cheese
- olive oil
- Preheat oven to 375 degrees F.
- Hit a pan over medium heat. Add a swirl of olive and bring to temp.
- Add onions and let them saute until fragrant then add the garlic.
- Add the cumin, pepper tops, and tomatoes and cook down, allowing some of the juices to release and the vegetables to release some of their water and cook down (about 5 minutes).
- Add the ground beef and cook until browned. Throw in the quinoa and enchilada sauce and heat through.
- Remove from heat. Spray a baking dish and the outside of the peppers with nonstick spray. Fill the hollowed peppers with the meat mixture and top with shredded cheese.
- Cook in the oven for 15-20 minutes until the cheese is melted and browned.
- Serve with a side salad and avocado! Yum!
* You can also substitute ground turkey, chicken, or crumbled tofu for the stuffed peppers. This truly is a super versatile dish!