Weekend Update

Hi everyone!

Hope everyone had a good week on plan. I know I did! But this weekend looks a little tough. My sister is leaving for Italy on Sunday (tomorrow!) and I'm staying at my parents' house. I had my Jenny Craig cinnamon rolls for breakfast and I'm planning a low calorie lunch, but I know we're going out for dinner. And then tomorrow we're having my sister's favorite bagels for breakfast so I'll be having one of those. I know I can make good choices but there's a lot of temptations around!! I'm trying to be good!

Not sure what time I'll be able to update tomorrow but you will get your recipe, I promise! We're coming to the end of September Recipes month and I've been saving the best for last!! ;)

Stuffed Peppers
Serves: 2

Ingredients

1/2 cup uncooked brown rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled fat free feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Cook rice according to package directions

3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5. Return to the oven for 5 minutes. Serve immediately.

Nutritional Breakdown