DAY 6: Stuffed Peppers, Cheddar Scones and Green Salad

Stuffed Peppers

  • 2 bell peppers

  • ½ beef & onion mix from Chili Mac

  • ½ tsp. ground cumin

  • ¾ cup frozen corn

  • ½ cup sliced black olives

  • 2 cups cooked rice from Kedgeree

  • 2 tsp lemon juice

  • 1 Tbsp oil

  • ¼ tsp sea salt

  • ½ cup fresh cilantro, minced

Instructions

Cut tops off peppers, remove seeds and membrane. Bring a pot of water to a boil; add peppers and pepper tops. Bring back to a boil and cook 2-3 minutes. Drain peppers and set aside. Reheat beef & onion mixture. Stir in cumin, corn, black olives and rice; heat through. Whisk together oil, lemon juice and salt. Put all ingredients in a bowl and toss to combine. Spoon mixture into peppers. Place tops on peppers and put in shallow baking dish. Bake at 350°F for 20-30 minutes.

Serve with remaining Cheddar Scones and Green Salad.