Savory Harvest Pilaf Stuffed Peppers
You know what I love almost more than anything? An EASY MEAL! Okay, and my husband. But seriously - a healthy, easy to throw together meal that actually tastes good?! I'll take it anytime.
I - like you - am very busy. And while I mean to plan ahead and prepare meals for myself for the week, I often get too busy to do even that. It can be hard to brainstorm a week's worth of food you'll actually want to eat, and then follow through with the grocery shopping, food prep, and actual eating of it all. It can be overwhelming on top of an already busy week, and that's not going to help me commit to it at all. So - I've been simplifying. It still saves me money to prep food at home, and I do actually feel better about my wallet and my health when I follow through with it on a regular basis. You know I love RightRice, and I've been loving paying around with their newest medley mixes because they ready in 12 minutes, packed with a whole lot of plant-based protein, and are actually super satisfying - with or without added meat!
This recipe is way easier than it looks and makes a super nutritious dish that tastes great reheated, too. RightRice can be found at Whole Foods or on Amazon. Recipe below!
1 bag of RightRice Harvest Pilaf, prepared
2-4 tablespoons water, for steaming
3 bell peppers - any color, halved with seeds removed
1/3 - 1/2 cup pepper jack cheese (you can sub vegan cheese, if you prefer)
chopped parsley, for garnish
Preheat oven to 375 degrees.
In a saucepan, prepare RightRice Harvest Pilaf according to directions. While it sits (you’ve got 12 minutes!), prepare your bell peppers. Set aside.
Once your RightRice is prepared and cooled, scoop it into your hollowed peppers until just about full. Place the filled peppers, open half up, into a large cast iron pan or dutch oven. Carefully pour the water into the pan around the peppers, so that the bottom of the pan is just covered with water. This will aid in steaming the peppers so they are cooked completely through.
After that, gently and generously sprinkle the pepper jack cheese onto the peppers. Bake, uncovered, for 30-35 minutes, until peppers are soft and cheese is bubbly. Sprinkle with a little freshly chopped parsley, serve + enjoy!
Leftovers can be stored in an airtight container for up to 3 days, but are best enjoyed fresh.
SWEET CHILI CHICKEN + FRIED RICE LETTUCE WRAPS
I wasn't sure this day would ever come. I've been blogging about food and writing recipes for nearly a decade, and this is the first inherently not-vegan recipe published on this site. It's nothing personal my veg friends - if you've been paying attention, I published a coming out of sorts on this bog about 3 years ago. I admitted that my veganism felt like a cage rather than helped me live an abundant life. I was sick, had developed a severe soy allergy, and was really tired of eating vegan because I has cornered myself into it rather than because it still brought me joy.
Anyway - that was then, and this is now. You could, of course, omit the chicken here or substitute it for meat-free variation, but it works well in this recipe. I like the flavor and the added protein, and the whole dish whips up quickly and easily. Perfect for packed lunches or food prep weeks, and easy to make and share.
I'm maybe most excited about the addition and ease of the RightRice Fried Rice Medley in the recipe. Easy to make, full of vegetables and legumes, good for you - and it tastes really good! I admittedly was hesitant on my first taste test of the medley alone; would it taste like real fried rice? It totally does! A little lighter and healthier, but I prefer it that way anyway. And as someone with an aforementioned severe soy allergy, it was such a treat to find that all of RightRice's products are totally soy-free. This is the closest thing to 'asian-style food' I've had in so long - it's traditionally hard to find without soy!
Scroll down for the simple recipe + assembly instructions!
1 bag of RightRice Fried Rice Medley
1 cup cooked chicken breast, shredded
1 head Butter or Romaine Lettuce
sweet chili sauce, for topping
cilantro, for garnish
In a saucepan, prepare RightRice Fried Rice Medley according to directions. While it sits (you’ve got 12 minutes!), prepare your chicken breast by shredding with two forks. Set aside.
Wash your lettuce well, then slice large individual leaves from the head to use as lettuce cups. Cut with a shark knife toward the base of the head. Make sure lettuce cups are shaken or patted dry before using.
Once RightRice is ready, simply toss in the chicken and toss to combine. Scoop 1/4 portions of the mixture into your lettuce cups and drizzle with sweet chili sauce (available at all grocery stores). Sprinkle with a little cilantro + enjoy!
Leftovers can be stored in an airtight container overnight, but are best enjoyed fresh. Serves 4.
1-Pot Miso Veggie Soup