Well hello blog world! I'm definitely still in newborn land...I haven't caught up on any of my favorite blogs lately and I definitely haven't been posting anything here! Who can blame me with this little one stealing of all my time?
While we have still been staying at my parents (what a blessing that has been, by the way) I have managed to get back into the kitchen a few times. Cooking and baking makes me feel like me again! That and walking...it feels so good to be able to move at a human-like speed again!
Back to the kitchen. I was recently sent a coupon to try some free products from Gardein. They offer convenient, real-food protein options, with everything from chicken fingers, to black bean burgers, to breakfast sliders. They have lean meats, meatless options, and they are all frozen and easy to prepare. They recently launched a few gluten free items as well, so I decided to test out the beefless ground. We don't typically go for vegetarian meat options but I thought this would be a good chance to try it! We picked up a few bags of this before baby arrived, because I knew it would help make a quick and easy meal once she was here! The "meat" comes like cooked ground beef, frozen and ready to heat. The protein is all soy based.
Protein-Packed Peppers: Only 5 Ingredients!
1. PEPPERS - Start with 4 large bell peppers, any color. Wash them and slice them long ways, so you have 2 little "dishes". Scoop out the seeds and membranes. Flip the peppers over onto a baking sheet, spray them with olive oil spray and roast at 400 degrees for around 10 minutes, until the peppers are soft. Pull them out of the oven and flip them back over.
2. QUINOA - Cook 1 cup of quinoa with 2 cups of water until fluffy. (Follow quinoa directions on package)
3. "MEAT" - Dump the Beefless Ground (or other cooked, ground meat of choice) into a large pot on the stove. Cook on medium heat until heated through.
4. BEANS - Open a can of low-sodium black beans. Rinse them and add them to the meat.
5. SALSA - Add about 1 cup of salsa of your choice to the meat and beans.
When the quinoa is cooked, add that to the mixture as well. Stir everything until well combined and heated through, and then scoop into the peppers. There will probably be extra filling, we each ate some on the side!
Sprinkle the peppers with dairy or non-dairy cheese of choice and place back in the oven, this time on broil for a few minutes until the cheese is bubbly.
Once the stuffed peppers are complete, you can top with your choice of garnishes...we chose green onions, cilantro and guacamole. My entire family loved these peppers, and the Meatless Ground from Gardein was a hit too! It was flavorful and nobody even noticed that it wasn't real meat!
4 large bell peppers
1 cup uncooked quinoa + 2 cups water for cooking
1 package Gardein "Meatless Ground"
1 can low-sodium black beans
1/2 cup salsa of choice
Garnish options: dairy or non-dairy cheese, guacamole, green onions, cilantro, hot sauce, salsa, jalepenos...whatever your heart desires!
Facts per serving (includes cheese, no other garnishes)
Recipe serves 8
Carbs: 33 grams
Protein: 19 grams
Fat: 6 grams
Fiber: 9 grams
Sugars: 5 grams
Even without the meat - these peppers pack on the protein and fiber, and they are sure to keep you satisfied for a long time!
how about you?
Disclaimer: I was provided with Gardein product for recipe testing and review. I was not compensated for this post and all opinions are my own.
It's great to see you! I'm Alyssa and I blog about all the things I've found "essential" in my life as a fit mama and football coach's wife. You'll find all kinds of fun stuff here like workouts, oily info, football stories and more!
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