KICK START MONDAY!
Today is Kick-Start Monday! From here on out, we’re going to post a recipe that is healthy, satisfying, fairly easy to make, and of course, delicious. After a weekend of falling off of the healthy wagon, this is one way to reboot and get back on track.
I love eating pretty colors. The brighter and bolder, the better. They put me in a happy place, it’s like dining in the Garden of Eden, but I’m not naked. Which is a blessing in and of itself.
Yellow stuffed peppers definitely put a smile on my face. Not only does the filling smell amazing while it’s wafting through my kitchen, each pepper reminds me of a pretty little jewel box. The vessel is gold, and it’s filled with gems. The carrots remind me of orange garnets, the kale is like an emerald, the tomatoes are my rubies and yellow diamonds, the onions are my regular diamonds, and the brown rice is like seed pearls.
Wow. I really do need to tame my imagination.
But you get what I mean, color is a mood booster, and colorful food is also healthy. The darker and brighter the color the more antioxidants and nutrients. Besides, who wants to eat neutral colors? Brown, beige, white, or gray, no thanks, I’ll leave that to my winter wardrobe, not my dinner plate.
These stuffed peppers are a version of the ones my mom used to make when I was a kid. I loved walking through the door after school and smelling them baking in the oven. Even then I imagined that they were something magical. Actually they were, because my momma made them. Xoxo
Okay, enough of the reminiscing, let’s get cooking. Put the rice on to simmer.
This recipe makes four stuffed peppers, but I only bought three because it’s just me and the hubby until the kids are home from college. There was extra filling so I was the lucky one who got to eat it for lunch. Yay me!
Begin by washing the peppers, cut off the tops, and then scoop out the seeds. Wrap them in aluminum and bake at 350° for twenty minutes.
Now it’s time to get chopping. Chop the tops of the peppers, and the carrots, kale, garlic, and onion. I leave the onion for last if possible because they make me cry.
Heat the oil and start cooking the onions, peppers, and carrots. Once they begin to soften add the kale, garlic, and spices. Cook until the kale wilts.
In a medium sauce pan heat the fire roasted tomatoes, water, tomato paste, wine, and spices until the mixture begins to boil. Turn down the heat to a low boil and cook until it begins to thicken and reduce. This is not to be added to the rice and veggies. It’s for after.
When the rice is done add it to the vegetables along with the tomato paste and stir to combine.
By now the peppers should have come out of the oven and cooled enough to handle. Stuff them with the filling and put them in a shallow baking dish.
Pour the tomato mixture in the pan and spoon a little over the peppers. Cover with aluminum foil and bake for twenty minutes. Take the foil off and bake for five more minutes.
Take them out of the oven and let them rest for a few minutes. Serve with a fresh side salad.
NOTE: I wanted this recipe to taste light and fresh, like spring. If you want something a little bolder add golden raisins and curry. That’s what I do in the fall and winter.