Posts Tagged ‘wls-friendly food’

bilblcooksI’ve been wanting to make stuffed peppers for a while, and since I had some bell peppers in the fridge and had just purchased quinoa yesterday, it seemed like tonight was a good idea. Although the quinoa has more carbs than I usually eat, I like the idea of enjoying it every so often. I checked out a few recipes, but most of them were more Mexican-flavored, so I did what my mom says good cooks do – made it my own.

Italian Quinoa & Turkey Stuffed Bell Peppers

Ingredients & Nutrition Info:



Preheat the oven to 400 degrees. While that’s going, get the quinoa cooking.

20130714-183816.jpgI used 1 cup of water for 1/2 a cup of dry quinoa. It takes about 10-15 minutes to cook, so while it was bubbling away on the stove, I got the turkey ready.


Saute the onions in a bit of olive oil, salt, and pepper. Add garlic. Add turkey and cook until browned. Once the quinoa is ready, add that. Finally, add half of the pasta sauce and some fresh basil, and combine.


In the mean time, while the onions and turkey are browning, cut two bell peppers lengthwise, and remove the stems and seeds. I placed a tiny bit of pasta sauce at the bottom of a lightly greased pan, just to insure the peppers wouldn’t stick/burn. Then stuff the peppers with the mixture. As you can see, they’re overflowing.

20130714-183926.jpg Add the cheese right before you pop them in the oven.

Over the pan with foil, and bake for 30 minutes. Remove foil and cook for an additional 5 minutes.

20130714-191625.jpg Look at how delicious and bubbly these look. The house smelled fabulous the entire time they were cooking, and I couldn’t wait for the timer to ding.

20130714-191637.jpg I ate 3/4 of the pepper, and the entire filling, but those of you who haven’t had WLS would probably want to have a salad or some other veggie on the side.  Or, you might eat two halves, if you really have an appetite.  Either way, enjoy – MANGIA!!


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As you guys know, I’ve gotten a TON of great recipes and meal ideas from Michelle over at The World According to Eggface. I love her segment, A Day in My Pouch, where she shows the fun foods she’s eating while staying WLS-friendly. The thing I love about the bento concept is that it provides instant portion control and organization. I was so impressed that I asked for a Bento of my own for my birthday.

My sister and I are heading to SeaScape for the day, along with our pooches, and our outing gave me the perfect opportunity to put together my very first on-the-go bento lunch. So today begins a periodic segment I’m going to call, What’s in My Bento?


Orange: 2.5 oz of tuna mixed with mayo & mustard (I didn’t have any pickle relish)
Yellow: red bell pepper “scoops” (instead of using crackers – watching carbs)
Green: watermelon chunks
Blue: 1/2 a cookie dough Quest bar (for the ride home)

I’m going to be using my bento daily for my lunches once school is in session, and as I put together interesting combos, I’ll definitely share.  Maybe in a weekly post, showing a few bento lunches at once.

I hope you get out today and have a fantastic Saturday!

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