My sister and vegetables

1W5A0020 copyMeet my sister, Hannah.

Well, let me tell you, it is a blessing to have this woman as my sister. She is my all around best friend. I hate that we live far apart, and I dream of the day we have a craft store/bakery together. I’m so grateful that she and I are close in age and that we have been so bonded. She has helped me in all my big adult transitions. I wish she and her husband could be my next door neighbors so that we could hang out all the time. During our phone calls we always come across the topic of eating healthy/working out. We have the same struggles of not feeling exhausted and being able to get off our butts and go work out. We also have a hard time eating our vegetables. I don’t know what it is, but no matter the amount of vegetables I buy at the grocery store, I just can’t eat my veggies. I really do wish I enjoyed it as much as others do, but I don’t. I regularly pack carrots in my lunch and get through maybe 2 before I give up. The other day we started talking and I said I found a recipe on Pinterest for stuffed peppers. I do LOVE peppers. They are one of my favorite vegetables. I thought this recipe was perfect because it gave me a chance to eat my vegetables without wanting to gag.

So, this recipe is for you Hannah. I found it to be delicious and theĀ combinationĀ of crunchy pepper and soft filling to be really satisfying. I tried both yellow and green bell peppers- Nat liked the green peppers, because yellow bell peppers are a little sweeter.

Also- I’m glad I have a husband who is willing to try my experiments in the kitchen. I’m always a little worried when I try something new, but so far he hasn’t complained.

I don’t have exact measurements for my ingredients, I just sort of go for it, but I’ll do my best.

(This serves 2, with leftovers)

3 Bell peppers- I used yellow and green

2 chicken breasts- shredded

1 cup of rice (I didn’t have brown rice, so I just used white- but brown is a healthier alternative) cooked

1 can of black beans, drained

3 tablespoons of salsa

shredded monterey-jack cheese

Preheat the oven to 350 degrees

Slice the peppers in half and clean out the seeds and membranes.



I put the peppers in the oven for about ten minutes before adding anything to them just to get them cooking. I did this just to get them cooking early.

Mix the chicken, rice, black beans, and salsa in a dish.



Spoon the combination into the peppers. Cook for 10 minutes.


After ten minutes, sprinkle cheese over top of the pepper mixture and turn the broiler on. I just kept the oven door cracked open and pulled the peppers out when the cheese was melty.


Some may want to replace the chicken with ground turkey- but I like to use what I have in the refrigerator (also, my husband is against ground turkey).