I stayed home sick today with a summer cold. Those two words should never go together. All I want to do is cuddle up under a fluffy blanket, but I can’t because it’s triple digits out.
I wanted to accomplish something beside tossing and turning on the couch, so I made some stuffed peppers with bell peppers from the garden. I made two big casserole dishes full. I think I’m going to freeze some since the garden’s probably about done giving me veggies this year. But as I was making the mixture, I had this thought: Is it possible that if I freeze these peppers I could be freezing my germs? Can I get the same cold the next time I eat these stuffed peppers? I know, it’s gross to think about, so let’s not.
This time, I cut the peppers in half lengthwise. I carved the seeds and extras out from the center. I also left most of the tops on so that the mixture doesn’t spill out. I sauteed yellow onions and organic ground beef until it was all cooked and yummy. In a large bowl, I mixed diced homegrown tomatoes, tomato sauce, brown rice and the ground beef and onions. I made sure it was all wet and then stuffed. Sometimes I add cheese in the bottom, but I’m trying to be healthy so opted to go sans cheese. I baked it for about an hour on 350. They’re tasty, healthy and filling. I’m hoping this will help get me back on my track of healthy eating.
I love cooking, but today it’s left me exhausted. I hope you all are healthy and enjoying the last days of this beautifully hot summer.