Posts tagged ‘peppers’

February 21, 2013

Stuffed Peppers with Wheat Berries


Oh hey. Hi.

What’s new? Not a whole lot on this end. I made a batch of cooked wheat berries for the first time and they are really good (is this exciting news or WHAT)! I mentioned in this post that I had received them as part of my Valentine’s Day gift from the husband H-man. They take some time to “make” which basically means they need to soak for a long period of time (overnight, if you’d like ) and then you cook them in simmering water for another 1 to 1 1/2 hours. Plan ahead! It’s really worth it, because they taste great and they are good for you! WINWIN.

These are the cooking directions I found that were very helpful.    


It has been a while since I’ve made stuffed peppers but when I was trying to figure out how to use the cooked wheat berries, they immediately came to mind (yes, I cooked the wheat berries without having a clue on how I was going to use them… I was excited). Then I thought feta would be a nice addition because I have put it in stuffed peppers before. Then maybe a little spinach, some shallots and some diced tomatoes and yeah! That’s pretty much sums up my thinking process.


To be honest, these pictures are driving me nuts. I need to stop using my indoor lights at night (or actually learn how to use them).

Natural light is





much nicer.


They came out great!

I am going to go ahead and post these terrible photos anyway because that’s how much I enjoyed this meal and I wanted to share it with you ASAP. 


Stuffed Peppers with Wheat Berries
Makes 4 large peppers


  • 4 large green peppers
  • 2 tbsp olive oil
  • 2 shallots, diced (or medium sized onion)
  • 2 1/2 cups wheat berries, cooked
  • 28 oz can of diced tomatoes, ~1/2 liquid drained
  • 3-4 cups loosely packed spinach (or 3-4 handfuls)
  • 6 oz feta cheese, crumbled
  • 1/2 tsp salt, plus extra for boiling water
  • 1/4 tsp pepper


Bring a large pot of water to boil (enough to cover peppers). Meanwhile, cut the tops off of the peppers, remove seeds. Chop the pepper tops, if you would like.

Preheat oven to 350°F

When the water boils, add salt (~1/2 tbsp) and immerse the peppers. Cook until bright green, ~1-3 minutes. Remove peppers and let cool.

While the peppers cool, heat oil in a large skillet over medium heat. Add shallot and green pepper (if using) and cook until softened ~3-5 minutes. Add wheat berries, 1 cup of the diced tomatoes, salt, pepper and spinach. Cook until heated through and spinach is wilted. Remove from heat and mix in feta.

Add some of the diced tomatoes to the bottom of a lightly greased 8 x 8 glass baking dish. Stuff each pepper evenly with the mixture and place into the baking dish. Top with the remaining diced tomatoes.

Bake 50-55 minutes, until heated through.

**Print this Recipe**

January 8, 2013

Homemade Cheesesteaks


Surely your resolution of eating healthier is on the back burner, right? Ok good. (And don’t call me Shirley! Ha!) Here is a cheesesteak for you to make. As Soon As Possible. (aka ASAP)

Hello Dexter!


Hi green pepper guts!


I’m sorry but I am not very focused on writing right now. My husband and I are starting a detox tomorrow morning so we are trying to enjoy ourselves before it begins (chinese food for dinner?? Hehe). Not that I am wishing it wasn’t happening, I am actually very excited about it! I found it here. It’s not intimidating and I don’t believe I will feel deprived. Well…I probably will.

We are planning on watching movies, catching up on some reading and enjoying each others company but maybe I will just sit at the computer and look at pictures of this cheesesteak! 

Ok, maybe I am regretting the detox now. Oh just kidding.

I am already proud of the fact that we made it through the grocery store. We entered the store, list in hand, and the first thing I saw were avocados and I said “Ok, we need 6 avocados…geez that’s a lot”. The rest of the list included items such as 11 lemons, 20 cucumbers, 12 carrots, etc. I felt rather strange and I swear people were looking at us funny. “Ok there is there ginger over there, just take the rest of them!” We almost chickened out but I am really happy we made it to the check out line. The poor old lady at the register had to take her time and type in every.single.produce. At least she only charged us for 9 lemons instead of 11. Score!

So because of this situation I am in, I will let the pictures do the talking today. And I am pretty sure they are saying MAKE ME.







Homemade Cheesesteaks {slightly adapted from here}
makes 2


  • 1 lb shaved steak
  • 1 green pepper, sliced
  • 1 small onion, sliced
  • 4 oz sharp white cheddar cheese, grated
  • 1 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp flour
  • 2/3 cup half and half
  • Salt and pepper, to taste
  • 2 large sub rolls


Preheat oven to 400°F

Heat a griddle pan or large skillet over medium low heat and add olive oil. When oil is hot, add green pepper, onions, salt and pepper and cook until softened, stirring occasionally. 6-8 minutes. Add shaved steak and cook until no longer pink, 3-5 minutes. Don’t overcook!

In a small saucepan, heat butter over medium heat. When starting to sizzle, add flour and whisk until mixture is slightly golden, about 2 minutes. Add the half and half and stir until bubbling and thick. Reduce heat to low and add half the cheddar and mix thoroughly until creamy.

Set down a sub roll on two separate pieces of aluminum foil. Add peppers, onions and steak mixture to each roll. Drizzle on half of the cheese sauce and top with the rest of the cheddar. Roll each sandwich up very tightly. Place on baking sheet and bake for 10-15 minutes. Unwrap from foil and serve.

**Print this Recipe**

%d bloggers like this: