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Stuffed Pepper

I love cooking on Sunday’s.  My mom always cooked on Sunday.  I remember the wonderful smells of the weeks food to come.  In an effort to be more healthy I thought a vegetarian stuffed pepper would be something new for lunch.  I share with you an updated twist to a classic dish.
Clearly you start with a pepper.  Pre heat oven to 400.  Cut as little of the top off as possible and clean the inside.  Then place the top (cut side) down on a pan and place in oven until skin is soft.
Chicken or Vegetable Broth

Cook Rice.  Then cut up onion, tomato, and garlic.  I prefer Avocado oil when saute veggies.  Place cut items in pan, then add rice.  Cook until tender.  Then stuff your pepper.  Place back in oven for 4 minutes.  I pulled mine out and added a splash of chicken broth and topped it with goat cheese, then put back in oven for 2 minutes.

This is a simple recipe that you can add or change as you like. For example a traditional stuffed pepper is meat and a red sauce.  I wanted to try a vegetarian style for a light lunch.
I hope you had a great weekend!  Besides cooking on Sunday I treated myself to a trip to Home Goods on Saturday after going to the Farmer’s Market.  It was so nice to wonder around the store looking at all the pretty things!  I picked up 2 small items, mainly because the purpose was not to shop but brouse.  Then Sunday my husband and I took the puppies to PetSmart, then headed to his favorite fishing pond to have a picnic and swim.  It was such an amazing weekend.
What did you do fun?
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