Well. Summer's done. I mean, not technically, but in my mind once school starts, FUN TIME IS OVER.
We have a kindergartener.
We are going to have a gazillion raspberries and I am so excited. Berries are my JAM.
Get it?
Every few days I have another two dozen cherry tomatoes to pick.
Our peppers, which of course I neglected to take a photo of, are super prolific as well. One of our favorite recipes is stuffed peppers. I never actually had stuffed peppers until I started dating my husband. An easy healthy meal cutely packed in a whole pepper? Yesssssss.
Stuffed Peppers
4 bell peppers, tops cut off and seeds removed
1 small onion, diced
1 lb extra lean ground beef
2/3 cup instant brown rice, cooked to package instructions
1 8 oz can tomato sauce
2 teaspoons dried parsley
½ teaspoon minced garlic
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1/3 cup shredded Colby jack cheese
Preheat oven to 400 degrees. Bring a large stockpot of water to boil. Add hollowed out peppers, cover and cook for 10 minutes. While they cook, heat a large saute pan over medium high heat. Add ground beef and onion. Stir occasionally until browned. Turn heat to low. Add tomato sauce, rice, and seasonings.
Remove peppers from boiling water. Let cool slightly in order to handle. Arrange in an 8x8 pan or two loaf pans. Divide meat-rice mixture between the four peppers. Top the peppers with cheese. Bake for 10-15 minutes, or until cheese is melted and lightly browned.
Per pepper: 371 calories, 30 grams carbohydrates, 12 grams fat, 39 grams protein, 584 mg sodium
Even though summer in the traditional sense might be over, I think we're going to be just fine.
