What do you do when all you have to work with is a bell pepper? At about noon yesterday, I did not know the answer to that question. But now, the answer seems SO obvious -- make stuffed peppers!
Mexican-style Stuffed Peppers (serves 1)
Ingredients:
1 bell pepper
1/4 cup dry quinoa (or other grain such as bulgar or brown rice)
Liquid for cooking the quinoa (or other grain)
1/4 cup canned black beans
3 tablespoon green chile sauce
1/8 teaspoon (or to taste) of the following spices: garlic powder, onion powder, cumin, and dried parsley
1 slice of provolone cheese (optional, you can also sub vegan cheeze)
Directions:
Cut the bell pepper in half and remove all the seeds. Place the pepper open-side down on aluminum foil and place in an oven seton broil. Broil the pepper until it looks similar to this:
For dinner yesterday, I finally tried Katie's pizzert!!!!!! (Who says you can't have breakfast for dinner?) I made a simple blueberry version that turned out looking like......
Peaking in from the back are these vegetables:
After the incredible success with the pizzert, I decided to make another version this morning! This time, I made a gluten free carob version!
Gluten-Free Carob (or Chocolate) Pizzert (serves 1)
Based on Katie's Breakfast Pizzert
Ingredients:
1/4 cup brown rice flour
2 tablespoons coconut flour
1 tablespoon unsweetened carob powder (or cocoa powder)
1/2 teaspoon baking powder
Sprinkling of stevia (or to taste)
A handful of unsweetened carob chips (or chocolate chips)
1/2 cup (plus a little more) almond milk
2 tablespoon unsweetened applesauce
Dash of vanilla extract
Combine the dry ingredients (flours, carob powder, baking powder, stevia, and carob chips) together in a small bowl:
If the answer is no, change it to a yes asap! :)