I went to the gym this morning and did 30 minutes on the stationary bike and did extremely minimal free weights for arms… Nothing too exciting, except for listening to a funny podcast and watching some of Obama’s news conference while I was riding. I also was riding one ofthe super recumbent old people bikes instead of the ones that you actually sit up on, which was funny at first when it was me and three 70-somethings all in a row, but they left after a while. Too bad, because I was digging it.
Easy peasy recipe, and I only ate one pepper half (probably because I was munching rice crackers & carrots before) and will get to have it for two or three more meals this week! I also think it would be good without the enchilada sauce, but I happened to have part of a jar and figured it would taste good.
Quinoa Stuffed Peppers
Bring ½ c quinoa and 1 c vegetable broth to a boil. Boil 5 minutes, then cover and let steam for 15 minutes.
Cut two bell peppers in half and remove cores & seeds. Microwave 2 minutes.
When quinoa is cooked, combine with ½ can black beans, ½ can fire-roasted tomatoes, ½ can green chilis (or use 1/2 can tomatoes & peppers instead of tomatoes and chilis separately), ¾ tsp cumin, 3/8 tsp chili powder, salt, and pepper. Spoon quinoa mixture into the peppers.
Drizzle enchilada sauce in the bottom of the pan. Cover all with foil and bake at 375 for 25-30 minutes. Remove foil and cook 5 more minutes. Top with a little cheese (add before final 5 minutes) or sliced avocado.
Yum! And mostly improved/adapted from other recipes, woo!
Also, I found a surprise ingredient in the Trader Joe’s chickpea salad that I was having for lunch today…
Certainly isn’t every day you find yourself eating sumac, haha!