stuffed peppers for one

I had every intentions of making stuffed peppers for dinner today. Really, I did.

Making the peppers was my plan yesterday, but then I got home and well, I didn’t want to cook. It was sad, really. I enjoy cooking. I always want to cook. Put me in a kitchen and I’ll whip us up something good. (Really, I will – you can come for dinner any time you please. Yes Mom, I mean  you too.)

Then, today, a glorious thing happened – I was craving some kitchen time. I needed it – I wanted it – it had to happen or else I would spontaneously combust. So after school on my drive home, I was daintily (because “chomping” doesn’t sound lady-like) eating some raisins and almonds when I was getting antsy to put on my apron and cook those stuffed peppers.

But you see, when I got home, I had a lovely package waiting on my doorstep. Those peppers had to wait.
 

Ellen and I did a blogger swap this week, and she sent me all kinds of local Michigan goodies as well as a super sweet note.

I was spoon deep in this chocolate cherry peanut butter from Naturally Nutty when I realized I was sabotaging my dreams of those peppers. While this decadent nut butter far surpassed the nut butter of my dreams (seriously there are more cherries in there than I thought possible), this peanut butter would have to wait (for about 30 more seconds – really.).

So back to those peppers. I pulled back my hair with a bobby pin, pushed up my sleeves, and got to work. Just in time for someone to call and tell me he wouldn’t be home for dinner.

Charlie works so hard sometimes that he doesn’t make it home to sit down and have a hot meal with me. Silly Charlie – it’s okay though. Charlie is a hard working guy and is spread pretty thin in the summer months. The joys of being a landscaper.

I then proceeded to have an inner battle with myself for about 10 minutes. Should I make the peppers? Should I save the peppers for another night? Would Charlie (okay, you caught me – it was the Husband) want me to continue with my dinner plans without him?

Which is when I threw all caution to the wind and decided I was important enough to cook a wholesome and delicious dinner – even if by myself.

So that’s what I did.

I think it’s important not to make excuses for cooking. Yes, we are all busy. Yes, convenience foods are well… convenient. But at the end of the day, your body is the only one you’ve got – so you better treat it well with fanfreakingtastic foods that can be on the table in less than an hour.

This recipe has a lot of down time, which means while it was cooking, I was able to do chores around the house. Make the bed (at 5:00? I know… I know…), wash the dishes, play with the dog, make lunches for tomorrow, inspect the kitchen to make sure there are no more ants (there aren’t – Thank God.). By the time my dinner was ready, I was relaxed, in my pajamas, and ready to eat. Thankfully I saved all my excuses to explain why the dishes are still sitting in the sink.

Lentil Stuffed Peppers (serves one)

• 1 large (REALLY large) green pepper, halved and deseeded
• 1/4 cup basmati rice, dry
• 3/4 cup water
• 1/2 cup Trader Joe’s steamed lentils (or any 1/2 cup of prepared lentils)
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1 tbsp. olive oil
• 1/2 cup diced tomatoes, drained
• 1/2 cup tomato sauce**
• 1 tbsp. tomato paste
• 1 tsp. garlic powder
• 1 tbsp. basil
• 1 tsp. oregano
• salt and pepper to taste

**to make the tomato sauce, I used the other half of the diced tomato can and pureed it until smooth – one less thing to buy!

Directions: Begin by combining the dry rice and water in a small saucepan and bringing to a boil. Once the water is boiling, turn the heat down to low and cover. This will need to cook for approximately 30 minutes before turning off.

While your rice is cooking, preheat your oven to 350 degrees. Halve and deseed your pepper and line a baking pan with foil and cooking spray. Pop those peppers into the oven for 30 minutes.

In another small pan, heat the olive oil over medium high heat and add your two cloves of garlic (you could probably make it three – you are eating alone tonight) and onion. Stir frequently and cook for ~5 minutes or until translucent. Add your tomato sauce, diced tomatoes and spices and simmer for 10-15 minutes.

By this time, your rice should be about done. Fluff the rice with a fork and add your prepared lentils and sauce, with about 1/4 cup sauce reserved. Stir until the rice and lentils are coated evenly with the tomato sauce. Pull the peppers out of the oven and crank up the heat to 400 degrees. Stuff the peppers with the rice and lentil mixture and top with the additional tomato sauce. Cook for an additional 10-15 minutes or until the peppers begin to char.

You know what? I’m glad I didn’t just pour myself a bowl of granola and call it a night. Mostly due to the fact that bowls of granola don’t make for the best blog posts and because I feel satisfied and good about my dinner choice tonight.

I may or may not feel more satisfied than I would have because I ate a zillion more TJ’s lentils cold while I was making this too. Say it with me: best lentils in zee world!

And now that  I have made a healthy choice, I believe I’m going to go eat about 320320392 more servings of that peanut butter. Because that’s what wives do when their husbands aren’t around. Just me?

The only regret I have is not making the Husband’s portion – these babies were good.

Question: Do you cook for yourself the same way you would cook for a crowd?

Tagged as: basmati rice, dinner, gluten free, lentils, naturally nutty peanut butter, recipe, special diet, stuffed peppers, tomato sauce, trader joe's