Vegetarian Stuffed Peppers

Alright, alright, I’m a couple days behind in my blog. So let’s get right to it..

Tuesday night’s dinner menu was Vegetarian Stuffed Peppers (made half of this recipe). It started out with these three bad boys:

Then I mixed up the “stuffing,” which consisted of diced tomatoes, chopped onion, minced garlic, basil, kidney beans, frozen corn, small cubes of Monterey Jack cheese, and (unpictured) cooked brown rice:

The peppers were stuffed with the above filling, topped with a meatless vegetable spaghetti sauce and a few shakes of parmesan cheese, and left in the slow cooker on low for 3.5 hours.

Voila! Pretty good stuff.

Also blog-worthy, is Monday night’s chicken dinner, prepared by the hubby. Maybe I shouldn’t categorize this entry in the “meatless” section after all… But eh. Not gonna lie, this chicken was pretty luscious:

And a lovely snack to top it off. A mint chocolate (140 calorie) Skinny Cow ice cream sandwich.

Tonight’s indulgent eats will have to wait to be featured in tomorrow’s blog post. Stay tuned. 🙂

One thought on “Vegetarian Stuffed Peppers

  1. Pingback: Shrimp Fettuccine with Spinach and Parmesan | Meg.Goes.Nom.Nom.

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