Tuesday, March 15, 2011

I'm Stuffed Full of Stuffed Bell Peppers

Tonight's dinner has been my favorite so far. It smelled really good cooking and it ended up tasting as good as it smelled. The recipe said that prep time for this meal is 15 minutes, but that is not really accurate. For starters, you have to cook rice which can take up to 40 minutes depending on what kind you use. Second, preparing the meal includes several steps like boiling the bell peppers, cooking the filling, then baking everything. This meal took us close to an hour to make from start to finish. It was well worth it, though!

On a different note, a recipe later in the week calls for fresh figs. I went to several grocery stores and markets today, but have not been able to find these anywhere. Apparently, Fresh Market typically has them but they are out and don't know when they will get any more. So if anyone happens to know where I can find some fresh figs in Memphis, please let me know.

Also today, I made some healthy homemade granola bars to help Carmen out with her sweets craving. We used to make these quite often, but haven't in a while. It's a simple recipe that we tweak a little every time we make it. This time I used 3 cups of oats, 1/2 cup of honey, 1/4 cup of almonds, 1/2 cup of peanut butter, 2 tablespoons of chia seeds, 1/4 cup of raisins & a little maple syrup. You just mix it all up and bake it at 350 for about 20 minutes. It ends up being a sweet and healthy treat.


  1. If you can't find any fresh figs, I found a salad dressing called Balamic Fig dressing and used that instead. It's from Stonewall Kitchen and it's a little pricey, but very tasty.

    I found it at the Williams-Sonoma outlet, but it might be available elsewhere.

  2. Thanks for the tip! We decided to substitute plums for the figs. I'll be sure to let you know how it turns out.