Thursday, May 1, 2014
This is only compounded by stress. Stress makes me hungry; when I'm hungry, I eat. Even when I'm careful about what I bring for lunch and snacks and everything in between, all the way through dinner (no dessert), the stress does not help me lose weight. So sometimes, we have to resort to more immediate measures. Like these Mexican Stuffed Peppers. The flavors are incredibly big, the calories are incredibly small! Right now, that's my kind of meal!
Mexican Stuffed Peppers
1/2 cup wild rice, already prepared
1 cup black beans
1/4 cup corn kernels
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon oregano
2 tablespoons cheddar cheese
Remove the insides of the peppers. Set aside. In a large bowl combine rice, black beans, corn, cumin, paprika, chili powder, and oregano. Stuff the peppers with the rice stuffing. Top evenly with cheddar cheese. Place the peppers in a shallow baking dish.
Preheat the oven to 350 degrees F. Bake 18-25 minutes, until the peppers are soft and cooked through. Serve immediately.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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