Veggies–It’s what’s for dinner.

Earlier in the week, I came across a recipe for Grilled Black Bean and Rice Stuffed Peppers and decided to try them out for dinner tonight.  I omitted the oil and used brown rice, but otherwise followed the recipe and seasoned to taste.     

My pepper:     

 I went with a yellow pepper instead of green.  I’ve always thought that green peppers get this weird toxic taste about them when they are cooked.  I love raw green peppers but can’t stand em cooked.  Odd huh?     

 You would think the best part of these peppers would be the pepper itself — but you’d be wrong!  It’s the cilantro and lime combo!  I forgot how much I L-O-V-E that combination (could be because it SCREAMS chipotle).  All I needed was a big dollop of gauc on top.  Mmmm.     

Overall – two thumbs up on the peppers.  Next time I think I’ll make some sort of salsa or guac to go along side it.     

Stats on my pepper:  296 Calories, 62 Carbs, 3 Fat, 11 Protein, 11 Fiber  (that’s a lot of carbs… wonder if they make low-carb beans and rice?)     

First attempt at roasting veggies went ok (emphasis on ok).  I think I actually overroasted them, but despite that fact they were still super tasty.  I’ll have to play around with my roasting methods!