Now on to the recipe (it doesn’t involve cupcakes)…
I concocted this version of the stuffed pepper while playing in the kitchen one day and was pleased with the results. I used brown rice for a healthier twist and chose lean, ground sirloin. Tofu would work as a replacement for the meat, though. You could also replace the tomato sauce with chopped tomatoes, which I bet would taste heavenly if fresh from the garden!
This recipe serves 6*, so please feel free to adjust the recipe if cooking for fewer people. Then again, these make for a good lunch the next day. 
- 3 bell peppers (green, red, yellow… any color will do)
- 1 cup water
- ½ cup uncooked brown rice
- ¼ tsp salt
- ½ tsp olive oil or nonstick cooking spray
- 1 medium yellow onion, chopped
- 1 pound ground sirloin or ground turkey
- 1 cup corn (frozen works great)
- 1 clove garlic, finely chopped
- 2 Tbs Worcestershire sauce
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded low-fat cheese (any flavor)
Preheat oven to 350 degrees F (175 C).
Combine water, rice, and ¼ tsp salt in saucepan. Cover, bring to a boil, then reduce heat to a low simmer. Cook until rice has absorbed the water and is tender – about 30 minutes.
As rice is cooking:
Rinse peppers and cut in half vertically, or cut just the top off. Remove the stem, seeds, and the membranes inside the peppers. Set aside.
In a large pan/skillet over medium heat, add oil or spray pan with nonstick cooking spray. Add chopped onions, and cook just until slightly tender, about 4 minutes. Remove onions to a dish, and set aside.
Place the ground meat in that same pan and cook until evenly browned. Drain fat.**
Add onions, corn, garlic, Worcestershire, tomato sauce, and seasonings to meat. Cook on medium-low heat. Add rice and gently combine. Turn heat to very low.
Fill large pot with warm water that has been salted and bring to a boil. Immerse peppers in water for 2 minutes and remove from water. Set peppers in a large baking dish with hollowed side up.
Fill each pepper with meat and rice mixture. Sprinkle shredded cheese on top. Any leftover mixture can be stored in a container and used with salsa as a topping for tortilla chips!
Bake in oven for 15 minutes or until cheese is melted and lightly golden brown.
Let cool for a few minutes and dig in!
*Cutting just the tops of each pepper will provide a pretty dish for the stuffing and result in one, hearty serving. You can increase the number of peppers from 3 to 4 if using this method.
**I like to pour off any grease from meat into a used container, such as an old pasta sauce jar. Then I wipe off the side of the pan with a paper towel. Be careful about draining grease directly into your sink as the grease can harden and clog the drain. And please keep in mind that hot grease can cause nasty burns! Be careful not to spill any on yourself!
Store-bought bread can be expensive. I also don’t care for added preservatives and sugar. And the fact is nothing tastes as good as fresh, homemade bread!
I was inspired by a recipe I found in my files the other day, a nameless recipe scribbled on a notepad, as if I were in a rush. I played around with it and came up with a macadamia coconut granola that has pleasantly sweet, as well as buttery, nutty flavor. I added organic banana chips to my batch for an added tropical taste.
You may see these on the menu for bodybuilders, sometimes with added protein powder. These pancakes are made with oats and lots of eggs. Feel free to use only egg whites, whole eggs, an egg substitute, or reduce the amount of eggs and add a little bit of milk to thin out the batter. And, as you may have already deduced, these pancakes are going to have a noticeable egg taste. It’s not unpleasant, but do keep in mind these pancakes are definitely not of the Aunt Jamima variety!
Higher in fiber and nutrients, these pancakes will stick-to-your-ribs but not to your hips (watch your portions, though)! You can actually use any whole grain flour, from oat, to spelt, to brown rice… whatever you like best.