Popsicles and Peppers

Finally a warm enough day for popsicles!
I found these popsicle molds at Tai Pan for $1.50
 (LOVE that store)...I whipped up some green smoothie (and brown for Brooklyn)
and poured them in. The girls could hardly wait until they were frozen to eat them.
I still can't convince Addyson that she likes them...
she only had a few licks before she realized what was happening, lol.
Brynley and Brookly licked theirs clean and asked for more the next day.
It makes me SO happy!

 Green Smoothie Popsicles

Handful of spinach (or kale or mixture)

1 Avocado

Juice from 1 Grapefruit

Juice from 1 Lime

1/2 English Cucumber

1/2 Cup (or more) Rice milk/Almond milk/Coconut Milk

1 Tbsp Flaxseed

Blend together and pour into molds and freeze...Walah!

Brown Smoothie Popsicles

 (a little more fruit)

Handful Spinach

1/2 Cup Peaches

1/2 Cup Raspberries

1/2 banana

1/2 Lime

1/2 Cup (or more) Rice milk/Almond Milk/Coconut Milk

1 Tbsp flax seed

Blend and pour into molds...Freeze!

and now...for the peppers!

No worries...no pepper in the smoothie...how about:

Southwest Stuffed Bell Peppers!

 These were delicious! And pretty alkaline too! Everyone really enjoyed them...

well, Brooklyn and Addyson pretended to really like them

 and ate a few bites so they could have some "cake"

(well...cornbread...we tell Addyson it's cake because she says she doesn't like corn...

hey, whatever works!)

They were so filling and yummy!

You can find the recipe at BEST BITES..

.(be careful, you'll be hooked...these ladies have some AWESOME recipes!

Everything I've tried has been delish!)

Southwest Stuffed Bell Peppers

Adapted from America’s Test Kitchen

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.