Stuffed Peppers!

 One of my all time favorite recipes, and easily the most forgiving is the one for stuffed red peppers! Have any veggies lying around that you need to use?! Toss em in there! This is just my basic go to recipe, but I always add whatever else is lying around so it doesn't go to waste.

Stuffed Peppers

6 bell peppers (I prefer red, orange, and yellow but make sure you get the kind that can stand on their own!) Cut tops off of 5 peppers, dice the sixth

1 medium yellow onion- diced

2 cups cooked brown rice

1lb ground bison- browned (you could totally use turkey too)

2 serrano peppers diced (or one anaheim!)

3-5 cloves minced garlic

1can of tomato sauce (make sure you get the kind without anything added)

1 can diced tomatoes (or you could toss in some fresh diced ones!)

1 tsp dried oregano

1 Tbsp olive oil (or coconut!)

1 tsp dried basil

1 Tbsp tabasco sauce

2 tsp salt

2 tsp pepper

1 Tbsp egg whites ( you could add a whole egg in instead)

crumbled goat cheese (I have been trying to cut back on my regular dairy!)

1. Sautee the diced peppers, onion, chili and garlic in olive oil until tender. 

2. While those are cooking, par cook the peppers by placing them in a small amount of boiling water for about 4 minutes. 

3. Preheat oven to 350. 

4. Add the diced tomatoes, tomato sauce, spices, and let simmer for 10 minutes. 

5. Combine egg, veggie/sauce mixture, rice and meat in a large bowl. 

6. Fill peppers with filling, sprinkle with crumbled cheese and bake in an oven safe dish (I use pyrex) for about 15 minutes or until the cheese starts to melt and brown a bit. 

Thats it! My favorite, simple, comfort food meal. I sometimes add in things like carrots, broccoli, spinach, black beans, or anything else I can come up with that might be okay in there! HAHA. 

Raw Tomatillo Salsa

Raw Tomatillo Salsa

• 8 tomatillos, husked, rinsed, and quartered.
• ¼ red onion (can also use yellow onion for a more mellow flavor)
• 2 cloves garlic
• ¼ cup cilantro, stems removed
• 2 Serrano peppers, stemmed and seeded. (you can also use a large jalapeño for a milder salsa)
• ¼ tsp salt (I use pink Himalayan sea salt)
• 2 oz water

Place all ingredients in a food processor (or blender!) and blend until smooth. You can add more water if you would like a thinner salsa. Viola, that’s it! I like to put mine in a container in the fridge and use a small amount throughout the week. I love to put it on EVERYTHING, and will even add some to my guacamole for more a more flavorful guac.   

Crock-pot Shredded Chicken

I always make a protein on Sundays to keep me on track throughout the week. This week was one of my favorites, crock-pot shredded chicken. This recipe is SO EASY and is my go to recipe for chicken!

Crock-pot Shredded Chicken

4 boneless skinless chicken breasts

¾ cup vegetable broth- I like Pacific Organic because it is really flavorful, just look at sodium content when selecting a broth!

Salt (I use pink Himalayan)

Pepper

Oregano

Garlic (Sometimes I just halve cloves, or I use garlic powder)

Place chicken breasts in crock-pot. Sprinkle with salt, pepper, oregano and garlic. Pour vegetable broth on the side so you don’t rinse the seasoning off the chicken. Place lid on crock-pot and cook on High for 4 hours or low for 7 hours. When the chicken is done, remove garlic cloves if you used them, and then shred the chicken with two forks while still in the crock-pot. The chicken will suck up the rest of the juice and leave you with moist, flavorful chicken for the week. This chicken is an excellent base chicken that you can use in tacos, chicken salad, on salads, wraps, BBQ sandwiches, quesadillas, burritos, enchiladas and in pasta sauces.

So on Sunday prep day I always make a protein and have some plans for how to “dress it up” to eat throughout the week. This week I made a tomatillo salsa and put it over shredded chicken and brown rice.