I have a fun, nutritious recipe today, featuring stuffed peppers! But first, let’s take part in the fun that is WIAW! These are some eats from Monday, President’s Day!
I have been killing this concoction of strawberry-coconut overnight oats lately. It is sooo creamy. Basically, it’s heaven. I’ll be sharing the recipe soon. I seem to change one minor thing each morning and I can’t decide which I like best, just yet.
After breakfast, I caught up on some news, did a little work and research and headed to the grocery store. Since grocery shopping usually makes me hungry (staring at food), I came home and made myself a snack ASAP as possible (Michael Scott quote..anyone?). Half of an apple, some rather large baby carrots, and some black bean/quinoa chips (From TJ’s) to dip into this kale/spinach yogurt dip (also from TJ’s). And an unpictured rice cake with PB. Always gotta have PB.
Lunch was gnocci with zucc’s, spinach, tomatoes and pancetta. I haven’t had gnocci in forever and this basically rekindled allll of my love for it. So so good. Naturally, I added lots of cheese to make it extra creamy. I hope to share the recipe for this soon because it came out amazing.
I got a little run in after lunch because it was 55 and sunny here in Charlotte, after a week of cold cold weather. It was so nice to see the sun again and run in shorts and a tee. I did 7 miles, and then worked on some core work as well.
Luckily, I had some leftovers prepped for dinner, which were these farro stuffed peppers, full of so many nutritious rockstars, like mushrooms (hellllo Vitamin D), and asparagus. And cheese, of course. Recipe is below.
Andddd, nightcap. A little too much of this…
So, now that I have you curious about these stuffed peppers…
I found a sad half-used bag of farro sitting in my cupboards screaming to be used, which served as the perfect form of recipe inspiration. FYI, farro is a grain high in protein and fiber. It has a very similar nutritional value to quinoa. I became obsessed with farro when I was living in Portland, and was ordering grain and macro bowls everywhere. It’s a nice change from brown rice (it’s nuttier and chewier).
Its complex carbohydrates can be beneficial for bowel regulation, clearing plaque buildup in the arteries, supporting a healthy gut, and keeping us fuller and sustained for longer. It’s also high in iron, magnesium, and essential B vitamins. Plus, you’re getting a heaping serving of Vitamin C with the pepper, and some bonus nutrients from the arugula I snuck in. Win all around.
The top layer of cheese and just a few more minutes of baking brought these guys to a whole new level. The farro is already creamy and nutty to begin with, but the cheese makes it extra creamy. You could get creative and use any type. I think feta might be amazing (noted for next time).
- 2 tbsp olive oil
- 1 cup uncooked farro, rinsed
- ½ onion, diced
- 1 cup mushrooms, chopped
- 1 cup asparagus, chopped
- 1 clove garlic, diced
- 1 cup arugula, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 375.
- Bring farro to boil and let simmer for 10-12 minutes. While this is working, saute onions, mushrooms, asparagus and garlic clove in olive oil until softened.
- When farro is done cooking, add farro and spices to pan with vegetables to blend the flavors together.
- Chop the top third off your peppers and fill with pan veggie mixture. Bake peppers for 25 minutes. Sprinkle shredded cheese over peppers and bake for an additional 5-7 more minutes, or until cheese melts and is lightly browned.
What do you usually put in your stuffed peppers?
Favorite type of cheese?