Crunchy and Healthy Stuffed Bell Peppers

This is a similar post to the jalapeno poppers post.  I just used bell pepper instead for those who absolutely can not handle the heat of the jalapenos.  This has more of a sweetness to it but it goes so well together (crunch, hummus, and pepper).

Ingredients:

  • Fire Roasted Tomato Hummus
  • 3 to 4 bell peppers
  • 2/3 cup of unsweetened almond milk
  • 1/5 cups of Panko bread crumbs
  • 1 to 1.5 cups of whole wheat flour
  • 1 tsp of salt

Directions:

  1. Make hummus.
  2. Preheat oven to 385 degrees.
  3. Slice the bell pepper lengthwise in four ways.
  4. Spoon hummus into the bell pepper.
  5. Dip the bell pepper in the unsweetened nut milk (almond milk).
  6. Then, roll the it into the whole wheat flour.
  7. Dip it into the nut milk again.
  8. Then, roll into the panko bread crumbs.
  9. Place onto a slightly greased cookie sheet.
  10. Spray a little bit of olive oil onto the breaded bell peppers (just a little bit!).
  11. Bake for 25 minutes.
  12. Enjoy!

Kettle Corn

Once in a while, I will crave something that is not totally healthy.  And, tonight, I was craving kettle corn!  It took me 3 minutes to make.

I just had to share this recipe because it is soooo easy!…and cheap!

I got the recipe here http://allrecipes.com/Recipe/kettle-corn/detail.aspx but I just decreased the amount of oil and sugar.

Note: I used this wok with a a lid.

Click for more info


Ingredients:

  • 1/6 cup of vegetable oil
  • 1/6 cup of vegan sugar
  • 1/2 cup of unpopped corn kernels

Directions:

  1. Heat oil and sugar in the wok.
  2. When sugar melts, add corn.
  3. Cover wok.
  4. Cook in medium to high heat for about 2 to 3 minutes.
  5. Move the wok a little bit while it is cooking.
  6. When corn has stopped popping.
  7. Turn off heat, remove lid, serve, and enjoy!