I’m still on my healthy eating quest, eating soups and salads for over a week now. I think I used up every single vegetable in my house except for a bunch of peppers I still had. I finally feel detoxed!
I have my husband detoxing along with me, and fortunately for me he will eat anything I put before him so having a Stuffed Pepper for dinner was just fine with him.
I had some leftover cooked brown rice that I sauteed up with onion and garlic, added a dollop of leftover marinara, parmesan cheese, fresh parsley and basil. I also added and sliced up a spicy chicken sausage link that I had, and then stuffed it all into a red peppers that were cored and precooked on my indoor grill. Place your stuffed peppers in a casserole dish, drizzle with olive oil, sprinkle with more cheese and bake at 375degrees until peppers are knife tender. Serve with your favorite Italian salad of course!
It’s very cold here today, I feel like I’m in the artic! More snow is due tonight, Gee I hope their wrong!
I had a little kitchen helper today, I propped her right on my counter in her Bumbo chair and she watched me the whole time I was cooking. I think she liked all the colors. We had a nice conversation about how good vegetables are for you!
This is a delicious and hearty Barley Salad that I made for lunch today, very healthy and good for you. . Cook your barley according to directions then let it cool. In the meantime, roast in a 450 degree oven, red, green and yellow peppers along with red onion, chopped eggplant and cook until caramelized and tender. When cooled add to barley along with garbanzo beans, sliced green or kalamata olives, fresh chopped parsley and basil, and a sprinkling of toasted pine nuts.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
