Posted in Crossfit, Exercise, Food & Drink, Sugar Smackdown, {Project Recipe}

Day 25: Stuffed & Baked

When green bell peppers are in the crisper, they just about beg to be turned into stuffed peppers. At least in my mind, anyway. Although the lack of sugar might have given me special powers to communicate with produce.

It’s late. Leave me alone.


Anyway, I love stuffed bell peppers. It’s one of those clean-your-refrigerator-out meals — just about anything of the vegetable or meat persuasion can be included. It’s really easy to form your own stuffed pepper recipe based off what is available; it’s a great recipe to practice variation!

For lunch, I loosely followed the chicken ‘n’ veggie stuffed peppers recipe by Peanut Butter Fingers. I only baked my stuffed pepper for about 30 minutes (instead of the recommended 40-60 minutes) and it turned out fine. I was too hungry to wait any longer. 🙂

Sugarless Stuffed & Baked Peppers


1 chicken breast, cooked

1 green bell pepper

2 shallots

1/2 cup brown rice, cooked

2 tablespoons Parmesan cheese

1 egg

1/2 tomato

Handful of almonds, soy nuts, and sunflower seeds

Dash of red pepper

1/2 teaspoon garlic


Preheat oven to 400 degrees. Line glass baking dish with aluminum foil.

Cut top out of green pepper and shake out all the seeds. Place pepper in baking dish.

Mix all ingredients together in a medium mixing bowl. Spoon mixture into green pepper cup and press down to fill  completely.

Spread remaining mixture around the green pepper on the bottom of the baking dish. Cover entire dish with aluminum foil.

Bake for 30 minutes, then check. If green pepper is soft, then it’s ready to eat! Fork and knife required for optimal dining experience.


Day 25 Progress Report

6:30 a.m. workout at Farmgirlfit: 3 rounds of 1-minute exercises, including box jumps (24″ box), kettlebell swings (35#), goblet squats (35#), rowing (for calories), and oblique twists (20#). Then 75# 2-rep max push press.

482511_10100767907384798_1838148159_n - Copy
I got top score for Level 3!

Breakfast: Apple slices, plain oatmeal with cinnamon and banana slices, black coffee.

Lunch: Stuffed green pepper, hot unsweetened pumpkin chai tea.

Snack: Rosemary crackers, baked apples (Apples slices, 1/4 tsp. nutmeg, and 1/4 tsp. cornstarch, microwaved in plastic freezer bag for 2 minutes).

These baked apples taste like the inside of an apple pie. But without all the extra pie filling and crust. And it only takes 2 minutes to make! Easy and super-healthy snack to curb sugar cravings.

Dinner: Stir-fry of quinoa/brown rice mix, feta, pesto, salmon, walnuts, and olives.

Snack: Air-popped popcorn.



Christ follower. Wife. Mama.

2 thoughts on “Day 25: Stuffed & Baked

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