Stuff your Peppers

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I really can’t help my self, just One more (I promise):

Ok so what happens when you eat too many bell peppers? [WAIT FOR IT] You get a Bell(y)-ache!!

AHAHAHAHA (I’m still hysterical about this)

Yes, I am that weird 😛

(and I feel like these antioxidant-packed veggies don’t get enough attention.)

SO…

Are you sick of not knowing how to get those 5 a day into your meals without it being repetitive and boring.

Well I definitely am.

That’s why I decided it was time to spice things up, or is that sweeten things up?

*FUN FACT – Bell Peppers are sweet due to their limited amount of the compound capsaicin (which gives chili peppers heat).

Sometimes, when you’re sitting there, racking your brain for ways to change up meal time it’s good to have a list of sides that include all your powerhouse veggies. Kinda like a food roulette – spin the wheel and whatever it lands on is what you’re having/making. Only downside – if you’re like me and don’t like being told what to eat (even by something you’ve created to AID you in your meal planning – not crazy at all) then list them out and choose randomly.

So I started thinking, I should share my Powerhouse sides  and hope that it helps you plan your meals better.

Powerhouse side #1

Stuff your Peppers

-cos it’s fun and it tastes good and…(Read on for more Fun Facts)

 

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Slice the tops off different coloured Bell Peppers and deseed.
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Stick a toothpick/skewer in em to keep the lids on. Just remember to remove them after they’re cooked… :/

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*FUN FACT – This versatile vegetable possess an overwhelming abundance of powerful nutrients, with over 30 carotenoids (Distinguished by their orange, yellow, and red pigments, carotenoids are found in many plants, algae, and bacteria. Carotenoids act as antioxidants within the body, protecting against cellular damage, the effects of aging, and even some chronic diseases) http://www.globalhealingcenter.com/natural-health/what-are-carotenoids/6

My Stuffing:

  • Cooked brown rice
  • Chestnut mushrooms – quartered, diced courgettes, peas, sweetcorn, crushed garlic, finely chopped onion – all sautéed in a little olive oil
  • Add to brown rice and heat through. I added parsley, freshly ground black pepper and salt to taste.
  • Pack the stuffing into your peppers. I used some cheddar and spinach to finish mine off before putting on the ‘lid’ and securing with a toothpick.
  • Into the oven for 10-15min depending. We have a gas cooker so I guess just keep an eye on it.

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For more *FUN FACTS go have a read of http://www.lifeextension.com/Magazine/2012/7/Bell-Peppers/Page-01

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We had ours with baked cod smothered in cashew pesto crust and steamed baby potatoes. What will you have?

Ok ok… This is it, I’m Done….

Trying to think of a pepper pun, but nothing rings a bell 😉

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