I love to cook, and for me, there can never be too many cooks in the kitchen. I really enjoy cooking with other people, and there isn’t anyone I like to cook with more than my man Maxwell. (He’s the best). We love making meals together and have so much fun when we do.
Another thing we love to do is to tweak recipes and make something new out of something that we already know to be good. Usually these meals are far from healthy, but lately we’ve been sticking to recipes from the Jump Start Diet. After falling in love with quinoa a few weeks ago when we made the Quinoa and Pepper Sauté, I knew we would try some variation of the healthy meal later.
So, after a brief internet search, Max and I found a recipe similar to the Quinoa and Pepper Sauté, improvised a little bit, and made a delicious dish that I will be eating again and again.
We took a cup of dry quinoa, some celery, some onions, some corn, some tomatoes, some black beans and a few different spices and sautéed it all together to create a delicious salsa-like mix. We then stuffed 4 green pepper halves with the mix and baked them for about 25 minutes.
The result was a delicious and healthy meal that we both could enjoy. I generally feel bad making Max try all of my low-calorie meals (he’s a hungry man and likes to eat like one) but he really enjoyed this one — almost as much as the egg and cheese breakfast sandwich. We plan on pairing the leftover mix with baked tortilla chips later this week for a snack!
Prayin’ for a not-too-terrible weigh-in,
Samantha