Today we are going Mandarinning again!! Sadly they stopped serving chocolate bacon yesterday, I had been hoping to go with our friends last week but they couldn't make it. Guess we could have gone on our own. Maybe I should try making chocolate bacon myself. We had a fill in teacher at class Monday, she was saying she had spent the weekend pickling beets and canning tomatoes. I was going to give her this blog address but forgot about it at the end.
Eating Well have a diet plan - well in fact they have several which are based on a calorie count. This recipe is one of the things they suggest for supper on one of the days. I thought it looked good. These peppers are actually 401 calories per serving.
Moroccan-Style Stuffed Peppers
Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.
1 8- to 10-ounce bag microwavable brown rice or 1? cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 lb lean (90% or leaner) ground beef
4 cloves garlic, minced
½ cup currants
2 tsp ground cumin
1 tsp ground cinnamon
2 ½ cups low-sodium vegetable juice, such as V8, divided
¼ cup chopped fresh mint, plus more for garnish
1 tsp freshly grated orange zest
¾ tsp salt
¼ tsp freshly ground pepper
1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.) Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add ½ inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up. Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in ½ cup vegetable juice, cup mint, orange zest, salt and pepper. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.
Author: David Bonom
Source: EatingWell Magazine
Have a great day