Stuffed Anaheim Peppers!

It is no secret that I HATE bell peppers.  They ruin everything they touch. I don’t care what you say–I will never like them.

However, the idea of stuffed peppers is one that I love.  So, I have been making a few different kinds of stuffed Anaheim peppers instead.  Anaheim peppers are usually the kind of peppers that most chile rellenos are made with.  They have little to no heat, but a flavor that I love: very fresh, crisp, and almost sweet.  And, rather than stuff them with a large amount of cheese and then soak them in batter and deep fry them, I have been trying some more healthy options.

This week I stuffed the peppers with shredded chicken (made in the crockpot), black rice, green chilies, and a small amount of cheese.  Here is how it is done:

First, you have to cook your shredded chicken.  The easiest way to do this is to use about 4 medium/large boneless chicken breasts, put them in the crockpot, and then add a can of your favorite salsa.  Cook on high for at least 4 hours and then shred the chicken with a few forks.  Easy. As. Pie.  Just make sure you allow the chicken to spend a good amount of time in the crockpot.

Once your chicken is done, you can start your rice and preset your oven to about 350.  We like really dark/black rice, but I suppose you could use whatever rice you prefer.  Any kind of brown rice or Mexican rice would also work.  But, you should probably stay away from that white stuff–it just isn’t good for you. 😉

Once your rice is done, mix your shredded chicken (you may want to drain the chicken a bit so it isn’t super wet), your rice, a can of diced green chilies, and some shredded cheese in a big ol’ bowl.  No real measurements here–just go with your gut!  This is your finished stuffing!

Cut the peppers down one side and then slice off the end with the stem.  Run the pepper under cold water and gently remove the seeds.  Once the seeds are removed, start stuffing.  🙂

Then, put your stuffed peppers in a baking dish.  Cover with a can of diced tomatoes and some more cheese.  Then, BAKE!  The peppers will take about 15 – 20 minutes to cook.  Depending on how crisp you like your peppers, you might want to check them once or twice to make sure they are to your liking. I like mine a little softer, and my cheese a little crisp–so these babies baked for 20 minutes or a little more.

Add some homemade guacamole and a dollop of sour cream and you are set!  Delish!  These also heat up wonderfully the next day.

Enjoy!

I hope everyone is planning on having a great week!  5 days until Russ and I are on the beach in Key West–drinking margaritas and doing some serious relaxing!

–Nosh

SLC Spring & Coconut Flour Pizza

I think that spring is in full swing here in Salt Lake City.  This means, I don’t feel like cooking.  At all.  No oven, no stove.  So, basically I have been eating strawberries, string cheese, and drinking lots of cold beverages. Spring also means, that I am on the lookout for patio dining anywhere I can get it.

We haven’t gotten out and about too much the past few weeks–Russ broke his arm on the last day of the season snowboarding (rough, rough times), but we finally got out to one of or favorite local eateries last week because he was in need of pizza!  Spedelli’s now has their patio open, and honestly, you just can’t beat their prices. We really like this place.  Go there. 🙂

Our love for pizza kind of takes over our lives sometimes.  One thing that we have been cooking–that is nearly carb free–is coconut flour pizza.  The crust is spongy and a bit lighter (while being more filling at the same time), but if you are craving pizza and want a healthier version, this is for you.

Crust:

4 eggs

1/4 cup coconut flour

1/4 cup plain yogurt

1/3 cup shredded parmesan cheese

1 tsp onion powder

1 tsp oregano

1 clove garlic

pinch of sea salt

Combine eggs, yogurt, and sea salt then add the coconut flour and beat until smooth.  Blend in spices and parmesan cheese.  Spray a pan with non-stick spray or whatever you like to use to making sticking go away. 🙂  Pour the batter onto the pan and then use a spoon or spatula to spread batter.  You want to make it pretty thin because coconut flour batter puffs up while cooking.

Bake at 400 for about 10 minutes then remove and add all of your ingredients of choice! Sauce!  Cheese!  Veggies!  Meats galore!  This is your time to be creative. Then, put back into the oven for about 8 – 10 minutes.  Yay!  Pizza!

Also, spring means getting our yard looking nice and wanting to buy every cute little flower planter, paper lantern, and tea candle light holder out there.  Last night I spent some time potting succulents and sitting on my porch with some lovely candle ambiance.  I hope that everyone’s spring has been as enjoyable as mine has been so far!  Hopefully, I won’t get summer fever too bad and remember to post here once in a while.  I still have to get to Pallet and I want to do a new review of The Copper Onion and see what seasonal changes they have on their spring menu!

Little update on the diet:

While I am not as strict as I was the past three months, I have reached my goal weight and now the key is to keep it off, and if I can knock another 10 lbs off this summer I will be happy.  I have really gotten into Zumba lately, and I think that shaking my bootay 2 – 3 times a week has allowed me to ingest pizza and not have my hips show it! 🙂  I am definitely feeling happy and healthy these days.  Key West in 12 days!!!

Enjoy your noshings!