I dont know about how the weather has been where you are, but you know we have had it rough the past few weeks (not sure how I can say that without sounding like a whiny brat!). On Saturday, Steve and I did a small race, and it was 13 degrees! Not exactly ideal racing conditions, but thats what you always hear about when it comes to training for spring marathons; you never know what you are going to get. Take what your body gives you 🙂 I will talk more about the race later this week in my training update, but long story short, I think our snow is finally going to melt this week with a 57 and rainy day coming!
After the race, we went out for burgers and fries at a place in Louisville called Against the Grain, and then out for homemade ice cream at Pie Kitchen, a dessert place. It was the best birthday cake ice cream I have ever had. Recommended to anyone.
Speaking of sweets, my recipe today is Sweet Chili Stuffed Peppers! Full of goodness to fuel your training, and its a great hearty meat free option for you to give meatless meals a try (hopefully a few more of you are convinced after reading my post about fueling correctly for speedy recovery).
The only thing I will say to this, is make sure you buy the quick cook rice! I forgot last time, and had to wait what felt like forever for the rice to finish cooking!
Enjoy this recipe, its full of flavor with the tangy, spicy and sweet all rolled into one little healthy boat!
Sweet Chili Stuffed Peppers
Preparation time: 10 minutes
Cooking time: 25 minutes
2 large bell peppers, lids cut off, and cored
1/2 cup brown rice (I used quick TJ cook 20 minutes)
1 1/4 cup coconut water
2 carrots, chopped into small half circles
1/2 tbsp oil
1/4 onion, diced
1/4 cup other vegetable (I used leftover roasted butternut squash and rutabaga)
1/4 cup edamame
1/4 cup pineapple in 1/4 inch pieces
6-8 cherry or plum tomatoes, cut in half
1/4 cup chickpeas
1/8 cup kidney beans
Sweet Chili Sauce- I used a slightly modified version of Food.com Thai Sweet Chili Sauce
1 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 cup sugar
1/3 cup water
1/8 cup apple cider vinegar
1/4 teaspoon salt
1/2 tbsp cornstarch
1 tbsp water
Preheat the oven to 400 degrees
Begin cooking the rice according to package directions in the coconut water with the carrots while you prepare the other vegetables.
Heat the oil in a sauté pan, and cook the onion over a medium high heat until translucent and browning on the edges. Set aside
Mix the cornstarch and water together in a small bowl. Combine all the sauce ingredients together in a small saucepan. Stir until boiling. Once boiling, add in the cornstarch water mix, and turn to a simmer until thickens (around 5 minutes). Set aside.
Once the rice is cooked, add to the sauté pan, with the remaining ingredients, and the sauce. Stir for 3-4 minutes to combine.
Spoon the mixture into the bell peppers, cover with the lids if desired, and place into the oven for 15-20 minutes, until the peppers have softened slightly, and are beginning to brown on the top edges.
480 calories, 10g fat, 61mg sodium, 91g carbohydrates, 14g fiber, 35g sugar, 0mg cholesterol, 11g protein