I had a hankering for peppers this week and thought of stuffed peppers as a satisfying dish.  Decided to wing this one and simply choose healthy ingredients I liked and experimented with their combinations.  It is a lot of fun to test various combinations of ingredients and see….and taste the result.  Go for it…have fun with food and don’t fear perfection.    I hope you enjoy this and other Simply Yum posts and you try your own creativity with food.

Share your ideas with us and we may try them and post the results here.  Let’s start with breakfast – what is your favorite combinations for a breakfast smoothie?This week’s menu:

  • Breakfast:                   Pear-berry smoothie
  • Lunch/Dinner:            Healthy stuffed peppers with rice and broccoli
  • Dessert:                      Avocado Chocolate Pudding
  • Water:                         Of course 

Pear-berry smoothie:  Still finishing up my gift of pears.  Sliced up two fresh pears and popped them in the freezer.  To my blender I added 4 cups of almond milk, one small container of low fast Greek yogurt; two big handfuls of kale and spinach, a pour of chia seeds, a tablespoon of almond butter, a chunk of ginger, a small piece of fresh turmeric and a shot of fresh ground black pepper.  Blended that first – I have found blending in parts makes for an easier and smoother blend. Once blended, added the frozen pears and blended and then added frozen blueberries and blackberries.  Blended until smooth and poured in containers, three of which I set into the freezer for consumption later in the week.

Healthy Stuffed Peppers:  Used Red and Yellow peppers, cored and cleaned.  I sliced a very small piece from the bottom of each to ensure they would stand in the pan.  I placed them upside down in the oven with just a bit of water in the pan at 350 degrees for 8 minutes to soften them just a bit.  In the meantime, made the rice, which is a blend of brown and wild rice, nice and hearty and flavorful.  While the rice was doing its thing (it takes about 45 minutes to cook) I began the pepper filling.

In hot fry pan, add a bit of olive oil and sauté  chopped garlic and onion, just a few minutes.  To that, add one pound of lean ground turkey breast mean and cook until no pink is visible, stirring throughout.  Then added a rinsed and drained can of black beans (still trying to add more beans to my diet), and then added sliced portobello mushrooms.  As this is cooking down, I added about ¾ a can of plain, sodium free tomato sauce all to which I added pepper, cayenne pepper, a shot of oregano and some additional garlic in the form of garlic powder.  Cooked all that down for about 20 minutes.

Then, I layered a spoonful of the rice in the bottom of each pepper, which I rubbed with a bit of olive oil and a bit of salt and pepper.  Then I filled each pepper with my stuffing mixture and baked for 20 minutes at 350 degrees.  In the last 5 minutes of baking, I added a bit of feta cheese to the top and placed back in the oven.  When done, let them cool a bit before packing.  While the peppers were baking, I steamed, ever so briefly, fresh broccoli in just a bit of water and lemon juice.

Avocado Pudding:  I have tried avocado pudding before, and it was ok.  Since I had two avocados in my frig soon to be on their last legs, I looked for another recipe and found a really good one I modified slightly.  I will say, I really like this one and will make it again.  It does not make a lot, so if you want to serve 4 or more people, you will need to increase the recipe.  The recipe I used is at https://makingthymeforhealth.com/easy-superfood-chocolate-pudding/

I used fresh honey – one tablespoon, and the called for maple syrup and used chia seeds instead of hemp seeds.   I also melted a small amount of dark chocolate chips and added it to the mix and added a bit more almond milk as it was blending.  Poured into small glasses and topped with fresh mint.  Super simple and very yummy.

Water:  Stayed with all citrus this week.  I use sparkling and still water, added fresh ginger, lemon, lime, orange and grapefruit.  Added fresh mint leaves for taste and fresh cranberries for pretty.  Be sure to continue to pay attention to your water intake.

Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies