Ultimate Stuffed Peppers

This is going to be a super quick post because my Mom has to be at the hospital by 6:30 a.m. this morning.  While it’s outpatient, she’s still going to be under anesthesia – my only worry is that typically my Mom wants to eat within five minutes of waking up – Tony has seen this first hand.

When my Mom spends the night at my house Tony asks “does your Mom know where the bagels/yogurt/fruit is, because she’s gonna want to eat asap!”

My breakfast yesterday was so good – toasted chiabatta (sp?) bread with 2 tablespoons avocado (they were turning so I had to use them) and egg whites with cheese.  I don’t have time to log into my eTools, but I think this came in at 8 points.

I found a totally cool app on my blackberry that I either downloaded when I got it a year ago and forgot about, or it came installed, I am not sure which.  But I am really starting to latch onto this technology.  I grew up with a rotary phone and thought I was hot shit when I got an extension phone in my room when I was 16!

It’s called Great Trainer and it hooks up to the GPS – you pick your exercise, whether it’s running, walking or biking, you press start and it starts tracking your time, distance, etc.  I actually didn’t turn it on until I got to the bike trail, so maybe my distance is a half mile short, but I ended up riding 8.57 miles in 44:59 minutes. 

I am a bit worried though – even though I mapped out my 5k in my car, I have a sinking feeling that my super fast (for me!) 5k may only be 2.5 miles!  When the temps get cooler I plan to use this feature with my next 5k.

I ended up making stuffed peppers with some leftovers from our Mexican fiesta – this is half of the recipe.  I never used to like stuffed peppers because I didn’t like peppers, only the filling, but now I completely love them.  And they have cheese, so what’s not to love!  This is two servings, without the pasta, each pepper half is 7 points.

• 1 pepper (pre-cooked in the microwave on veggie setting)
• 4 ounces ground sirloin
• 1 teaspoon minced garlic
• 1 cup brown rice
• 1 cup tomato sauce (I make my own so its zero points)
• 1 ounce cheese mix (mine is mozzarella and cheddar)
• 1 tablespoon oregano

Brown the meat and garlic until the meat is no longer pink.  Drain fat.  Throw in cooked rice and 1/2 the tomato mixture.  Place 1/2 cup tomato mixture on the bottom of a baking dish, stuff the precooked peppers with 1/2 the mix and bake at 350 for 20 minutes.

I reheated mine at work and it was delicious – with 3/4 cup of brown rice pasta on the bottom, lunch comes in 11 points.

So good!

My Mom ended up having dinner plans last night, so I was able to hang with Hannah for dinner!  I couldn’t figure out how to download my pictures on my Mom’s computer, so I’ll post them tomorrow or over the weekend – it was a new Asian place called pl8 (plate).  So good!  But I bet dinner was about 20 points, without wine – worth it though!
Okay, gotta scoot – hope you guys have a great Thursday!!