I Was Craving Stuffed Peppers

When I first started trying to eat healthier I found myself at a loss of healthy meals that I found filling and well balanced. I became a vegetarian about 16 years ago. I thought that it would help me lose weight. Boy was I wrong! My diet consisted of pasta, cheese and bread. Vegetables were not something that I loved or even liked. I became huge!!! I lost weight in my early 20s, but I was in the percentage of people who gain weight back in the first five years and then some.

When I joined Weight Watchers I was given a certain amount of points I could eat in a day and fruits and vegetables are free. I have come to embrace vegetables and experiment with all kinds of whole grains and other things that were outside of my comfort cooking zone. Quinoa was something that I was unfamiliar, but not unwilling to try. Quinoa is a seed that is cooked like a grain. It is versatile and can be eaten savory or sweet. The deli department at work made stuffed peppers and the smell got me craving some. I tried to make them healthy and delicious. Have a look:

Quinoa has a bitter coating on the outside of it. The powder acts as a natural pesticide. To get rid of the coating I simply rinsed the quinoa under water. I also rinsed black beans for later use in the filling.


In a heavy bottom pan I sauteed mushrooms, onions and jalapeno. I then added the black beans and brown rice.


While the filling was cooking I spooned some of my homemade marinara sauce into a 9x13 casserole. I then added 1/4 C. of Parmesan cheese to the filling.


After tasting the filling I felt that it was missing some acidity. In the pantry I found whole canned tomatoes. I used kitchen shears and cut them into pieces directly in the can. I added it to the filling and then one cup of cooked quinoa.


I then halved bell peppers and stuffed them with the filling. I lined the baking sheet with the peppers and sprinkled them with more Parmesan cheese.


I baked them covered in at 357˚F oven for 40 minutes and then uncovered for about 15 minutes. They were very delicious, healthy and filling. I am taking some to work tomorrow for my coworker and I to enjoy for lunch.


I have lost 50 lbs since starting a healthier lifestyle (cliche I know) and I feel as though I have totally renovated and expanded my tastebuds and cooking. I look for any opportunity to stuff vegetables into whatever I cook and as far as Weight Watchers I try and get as much bang for my buck as possible. I do not like to waste Points on empty calories and processed foods. I prefer real and fresh ingredients that are made from real food and not chemicals.

Baba Ghanoush

Since starting Weight Watchers on the turn of the new year I have started to venture out of my old stand by meals. I have begun to eat so many vegetables and I have tried to adhere to the rule of eating a variety of vegetables the colors of the rainbow. One day shopping for groceries I pointed out to my Brian that our shopping cart looked so different than it would have about 3 months ago. Instant macaroni and cheese, white pasta, ice cream and other delicious, but not healthy foods were replaced with whole wheat pasta, fresh fruits and vegetables and whole grains. I have been a vegetarian for over 16 years. I became vegetarian thinking that I would lose weight, but I was wrong. I did not lose any weight on a diet of pasta, cheese and bread. Vegetables were not exactly my cup of tea.

Since starting Weight Watchers 6 weeks ago and striving to live a more active lifestyle both Brian and I have lost weight. I have lost 45 lbs and I can honestly say that I am eating more throughout the day than I was before and I have come to embrace vegetables. My go to meal has gone from mac and cheese to a whole wheat wrap filled with roasted vegetables, Tofurkey lunch "meat", cottage cheese, any kind of fruit, and lots of water. I pack my lunch every day and I try and be as proactive as I can be when it comes to eating. I love shopping at a store here in Youngstown called Ghossains. They make whole wheat flat breads which I use for wraps, burritos and even pizzas. While really hungry one day I tried a sample of an eggplant dip/hummus called Baba Ghanoush. It has a smoky creamy flavor and is low in fat and can be used for various things including a spread on a sandwich, filling in a wrap or dip with pita.

I tried my hand at making my own today and for a first time I must say that it came out SO DELICIOUS! Have a look!

To give the Baba Ghanoush its smoky flavor you first start out by charring the eggplant on a grill.


Once charred the eggplant bakes in the oven until tender inside (about 10-15 minutes).


After removing the eggplant and once it has cooled a bit I removed the black skin from the soft flesh inside.


I have seen various preparations of this part of the dish. I watched one woman smash the ingredients together with a fork for a chunkier texture. I decided to put mine in the food processor for a smoother texture. It is really up to your own personal taste.


Tahini, which is a sesame seed paste is first added to the eggplant.


Then fresh garlic.


And lemon juice and salt and pepper to taste.


Here is the finished dish with some pita. It was really good. I have had eggplant dishes which I really did not care for, but I must say that this dish is completely different and extremely delicious! Give it a try!