Stuffed Roasted Peppers

Today I forced myself out of the apartment and went to not one but TWO gym classes and boy I’m I beat. I’m not the exercising type, so I was definitely dreading going to the aerobic class. When I arrived at the class, the instructor was so bubbly and already wearing the microphone headset. She popped in a dance mix and began straight away into the routine. At first I couldn’t stop smiling because I couldn’t believe that I was doing these routines, but then I got really into it. It was so much fun and energic! Everyone in the class seemed to have a good time. After 45 minutes of working out, I decide to do the next class. I’m definitely aching, but it was well worth it. Working out really helped me sweat my stress and worries away. Plus, it keeps me busy since I’m still out of a job. These classes makes exercising really fun!

Anyways, Here is a challenge that I truly enjoy cooking:

Recipe of the Day: Stuff Roasted Peppers

Ingredients/Grocery List: Total Spent: £9.34

Serving size: 2

3 Bell Peppers (Red is my fav, but you can use any color) – £2.61
1 400g Lean Beef – £2.50
1 small-medium onion – £0.15
1 package of small closed cap mushroom (15 pieces) - £0.86
3/4 cup of cooked brown rice or white - £0.78 for a pack of 4 boil in a bag
1/2 jar of basil tomato sauce - £0.94
4 cloves of garlic - £0.25
Shredded or sliced Cheddar Cheese – 1.25
Salt
Olive Oil

First cook the rice. In a medium pot, fill water a little over half and boil. Add salt to the water before boiling fully. Cut the top of the bell peppers and remove the seeds. Place the bell peppers in the boil salt water for 5 minutes. In a deep dish pan grease the bottom with butter. Drain the peppers and place it in the pan. Preheat the oven now to 210 C

Filling: In a skillet or wok, place a tablespoon of olive oil and two cloves of minced garlic. On medium heat, add the sliced mushrooms. Cook until tender and set aside in a bowl. In the same skillet, add a dash of olive oil and cook the chopped onion and 2 minced garlic cloves. Cook for 1-2 minutes. Now add the meat and cook until browned. Try to drain the excess oil and juices. Now add the cook rice and mushroom. Cook on medium for 2 minutes. Now add the half a jar of tomato sauce. Mix and cook for 2 minutes. You can add crushed peppers and cayenne peppers to make it spicy. Stuff the peppers with the filling. Place about 1-2 Tablespoon of tomato sauce on each pepper and place in the oven. Cook in the oven for 35 to 40 Minutes. Add the chedder cheese 10 minutes before it’s done.





My husband loves stuffed peppers. He’s always begging me to make this every week. I enjoy this meal as well. FYI: No challenges for the rest of the week and weekend. I’m going to the Shakespeare Globe to watch Henry IV on Thursday and on Friday, I will be watching the USA World Cup footy match. I’m really excited to watch the play because Shakespeare originally held his works there. I’ll take lots and pictures and blog away at the end of the weekend. Hope you all enjoy this recipe and have a great weekend!