Vegetarian Stuffed Peppers
Trainer me knows the importance of consuming plant-based, protein, fiber, and fat-filled meals throughout the day.
However, as a momma to a newborn who has started sleeping less and less during the day, meals are becoming less frequent. I've started consuming regularly what I call the "vampire diet"... meaning, eating my first decent meal after baby goes to bed at 9pm.
Knowing both sides of my mom-trainer self, I've had to make a few changes. Normally, I'd bang out an entire week of meals on a Monday night, but that's becoming increasingly more difficult!
So, I've been focusing mainly on meals I can make in like, 20 minutes, easily reheat during the week, and that I can throw together while baby-wearing. Sure, this is way less relaxing than spending an evening chopping away whilst sipping on some Syrah, but it gets the job done. This recipe is one of my hands-down favorites. It's super healthy, fast to make, and insanely good.
(Mmmmm.... veggie cheesy goodness!)
1 can of vegetarian refried beans
1-2 tbsp olive oil for sauteeing
1/2 cup chopped onion
1 jar of green or red salsa
1/2 cup of shredded cheese
Preheat your oven to 375
Slice the tops off your peppers and set aside.
Carefully cut a small slit in the bottom of your pepper and clean out any seeds.
Place each pepper standing upright in a muffin tin.
Chop the tops of your pepper and onion and cook in a skillet until peppers are soft and onions are translucent.
Place a spoonful of refried beans into each pepper and pat down. Top with your veggies, salsa, and cheese
Bake for 25 minutes or until cheese is golden brown. Allow to cool and serve. Enjoy!