Food Diary:"Healthy" Dinner Options

Low on time and energy but wanting to eat healthier, I immediately thought stuffed peppers. Bell peppers are readily available and easy to prepare. I wanted to stuff the peppers with a mixture of rice and mushrooms, one item I already had in my pantry and another one that was affordable and quick-cooking.

I cooked a cup of basmati rice and then stirred the cooked rice into a saute of mushrooms, garlic, and onion. These ingredients had been marrying in a bath of grass-fed butter. :D I think I have lactose intolerance and the zits and bloating to prove it, but sometimes I just have to give in and pay for my sins later. To top it all off, I drizzled in some truffle oil, soooooooo sexy.

I am super pleased with how my rice turned out! Very decadent and delicious.

With my pepper stuffing already prepared, all I had to do after work was cut four bell peppers lengthwise and spoon equal amounts of the rice into their cavities. I baked these peppers in the oven for 30 minutes at 400 degrees.

Hubby said after trying that red and green bell peppers probably work best for this dish. The yellow and orange peppers, while pretty to look at, are too sweet and don't offer the right flavor profile. Next time, I'll probably gussy this dish up with some sprigs of parsley or something else green.

As much as I wanted to keep this dish healthy, it evolved into something more luxurious and guilty, thanks to the copious butter that I used. Not the best dish for my skin or waistline but oh so good for the soul. By the way, this is a great make-ahead meal. I prepared the rice on Sunday and stored it in the fridge until I was ready to bake my peppers. Fantastic weeknight meal.