A Peck of Pretty Peppers

Okay, this post should catch me up on dinners. We are finally falling into a rhythm and getting a daily routine established. Today was a pretty great day - we rented our bikes for the month (mine is named Grimace, if you were wondering), got waffles, then I worked out, and made a dinner that many people dubbed their Favorite Part of the Day, or FPD for short. It was a pretty great day.

This dinner of Facebook-status-worthy proportions is an oldie but a goodie - stuffed peppers. It's a fun recipe because my athletes get to be involved and build their own peppers and stuff them within an inch of their lives.

The Foodstuffs:

• Four bell peppers (I like orange), washed and either cut in half or remove the stem and seeds.
• One pound lean ground beef (or whatever).
• One can of black beans (if you aren't feeling the ground beef).
• One bag of spinach.
• One jar of salsa.
• Shredded cheese (colby jack or cheddar is always a good choice).
• Corn kernles.
• Rice.

The How-You-Do-It:

• Preheat the oven to 350*.
• Cook your pepper for 30 minutes. Remove and cool.
• In a pan, brown the ground beef. If you are using beans, rinse and drain them, and warm them through.
• Now for the rice. You can do one of two things - prepare the rice before hand and stuff it in the pepper with all of the other ingredients OR you can serve it as a side. Your call, just make sure you follow the cooking instructions on the packaging.
• Stuff your pepper! There isn't a right way to do it; be creative.
• Place your peppers back in the oven and bake for 15 minutes, or until the cheese melts.