If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner? Read on….
First, the Stuffed Peppers:
I’ve thought of going light for dinner and made an appetizer. The stuffed baby peppers I made for my son’s 1st birthday party came to mind. Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken. I’m ready to rock ‘n roll. 🙂
This appetizer is so easy, fast, and light in your gut. And, it involves minimal preparation. Hey, no cooking! 🙂
Prepare the ingredients.
- 1 grilled chicken breast or tofu
- 1 tablespoon pesto sauce
- salt and pepper to taste
- Tricolor baby bell peppers or tomatoes
- shredded parmesan cheese
*Note: Double the recipe for larger servings.
Preparation Method: Cut the bell peppers in half, remove the seeds being careful not to remove the stem.
De bone the chicken and slice in tiny pieces.
Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.
Stuff the peppers with the chicken mixture and top with parmesan cheese. Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.
Now, the Brown Rice and Quinoa Salad.
As I kept opening the fridge, I saw the bean sprouts I bought the other day and they didn’t look happy. If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad. Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.
Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead. I added the mango the last minute since it was smiling at me. So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition. Well, that’s what happened.
Prepare the Ingredients:
- Seeds of Change Brown Rice and Quinoa (8.5 oz.)
- 1 plum tomato, diced
- a handful of bean sprouts
- Edamame (green soy bean)
- flesh of half mango, diced
- Miso and ginger dressing
- 1 tablespoon chopped cilantro
- salt and pepper to taste
- lime (optional)
- Prepare the brown rice according to package directions (microwave). Let cool.
- Once it’s cooled, add all ingredients in a bowl.
- Drizzle with the dressing and toss to incorporate.
Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad. Viola! It looks like summer.
Variation: Stuffed Tomato
You can also add tofu in the salad and use it as stuffing like the one I made below. Great for parties or at any gathering. Yum!
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