These past few weeks I have made a commitment to getting outside and getting some steps in over my lunch hour. Although this late summer heat is not my favorite, I do look forward to this break in my day every day. I get all emotional while listening to podcasts or I turn up my music so loud that I can’t hear anyone or anything.
It’s my time; time to decompress from a sometimes stressful job or reflect on situations that happened over the week. Some days I plan out adventures for the weekend or spend my entire walk wiping away sweat and have no time to think about anything else.
Whatever it is that I’m thinking about while walking, I’m always feeling thankful. Thankful that my body allows me to do a five mile loop and sometimes even lets me run, thankful for the nature paths that are so close to our office and just thankful to have this mental and physical break.
There are obviously ulterior motives to these extra steps as well. I have hopes that the extra steps will help move the scale a bit lower so I can hit my goal weight. My personal trainer reminded me this past week that a lot of extra calories need to be burned through exercise in excess of the calories that I eat.
So for the time being, I am keeping a calorie journal through My Fitness Pal. I’m moving more and I am trying to eat better so we will see what happens? I am honestly not sure how many calories are in these stuffed poblano peppers but they were delicious!
stuffed poblano peppers
serves 4 large servings
- 1 tbsp olive oil
- 1/2 small onion
- 2 cloves garlic, minced
- 1/4 lbs ground beef
- 1/2 c canned black beans
- 1/2 c fresh corn
- 1/4 c fresh cilantro, chopped
- 4 poblano peppers
- 1 c monterey jack cheese, shredded
- optional toppings: salsa or hot sauce, crumbled queso fresco, chopped cilantro, sour cream, lime wedges, rice, or anything your heart desires
Preheat oven to 400 degrees F.
In a skillet, over medium heat, heat olive oil and sauté onions until they become translucent. Add the garlic and ground beef and cook for another 5 minutes until beef is completely cooked.
Remove the skillet from heat and stir in black beans, corn, cilantro and half of the shredded cheese.
Cut the poblanos in half and remove the veins and seeds. Stuff the beef mixture into the shell and place on baking sheet. Top with the rest of the grated cheese.
Bake peppers for 20 minutes or until cheese is bubbling and browned. Remove from oven and add your desired toppings.
This recipe was found on Will Cook for Friends.