1. Cut one mango into small cubes.
2. Chop 1/4 to 1/2 red onion, depending on your taste
3. Chop 1/2 green or red pepper
4. Rinse and drain 1 can of black beans and 1 can of whole kernel corn
5. Combine and serve with oil/balsamic dressing, on a bed of spinach or salad greens.
Peppers can be stuffed with almost anything. It’s a great way to re-purpose leftovers already in the fridge.
1. Cut the tops of 4 red or green peppers
2. Chop the usable portion of the pepper tops
3. Drop the 4 peppers in boiling water for 5 minutes. Strain, upside-down and let cool.
4. Sauté the chopped pepper tops with some chopped zucchini and onion until soft. You may also combine lean ground beef or turkey with your stuffing mixture. Spice as desired. Add a small amount of dry bread crumbs, cooked rice or cooked quinoa. Let cool
5. Using your hands, combine the cooked stuffing mixture with one egg, beaten with a fork, and stuff it into the cooled pepper halves, mounding them slightly.
Top with a small amount of Parmesan or cheddar cheese and bake at 350 for 25 minutes. They can also be grilled on the barbecue. Leftover stuffing mixture can be shaped into patties and baked for 10 minutes (until fully heated and set). These patties are a nice way to add protein to a salad.
Posted by Burke