This past week, I’ve been in Denver having a fantastic time with old and new friends. I was there to celebrate one of my best friends weddings. You saw her bachelorette party here.
Rebecca and I met in college. We were always the “mature” ones. We were both in very different stages of our lives than we are now. We’ve both grown and matured even more than we already had up to the point of our meeting at Gonzaga.
During all of our reminiscing, laughter and tears (happy), we kept referring to our “old” selves, which brought me to a revelation of sorts…
This “old Ally” was still me with just a little (maybe a lot) more beer, late nights, and possibly irrational decisions (even with my “maturity”). Not necessarily bad, just different and younger…
The “new Ally” has a head more squarely on her shoulders. While I still might be uncertain about what the future holds (and still drink a few beers here and there, the wedding included 🙂 ), I am so much more certain than ever before that I have the faith and strength through Christ that he will take my hand and lead me where He has planned me to be. That doesn’t mean it’s any easier, I still struggle daily with being aware of His work and direction in my life (my self guidance and doubt often takes over).
But one thing I do know is that I don’t think I could have gotten to this new and improved (in my humble opinion) Ally, without the “old Ally.”
Really, what I’m trying to say is… we all go through seasons in our lives. Some of us (me especially) are lucky enough to be able to transition through the changes with the same wonderful, loving, and endlessly supportive people.
Woah… That was deep. And I was writing in the third person.
Now let’s eat.
This recipe is adapted from a cookbook my sister got me for my birthday. Cooking with Trader Joes. It’s a brilliant idea, recipes with most of the ingredients from Trader Joes. That being said, I don’t think I bought any of this from Trader Joes… it’s just a bunch of really good recipes.
I tweaked this a little and added some spiced crumbled sauteed tofu for a little extra protein.
When planning to crumble tofu, it’s always best to lightly compress and let it drain for 20 minutes or so. Wrap it with a clean dish towl and the weight of the fruit bowl will do the magic!
Then place in a hot pan to brown on both sides and start to break apart.
After its completely crumbled, add the taco seasoning.
Next add in the drained black beans, salsa, and rice to meld the flavors and heat through.
I think I need to start making prettier food.
While the tofu cooks and the mixture sits on the back burner, slice the peppers in half and clean out the seeds. I like using the variety pack of peppers, the colors are so vibrant and fun!
Scoop the tofu/rice/bean mixture into the pepper halves and place in the oven for 30 minutes.
Top with a little extra salsa and crumbled cotija (Mexican) cheese. And eat with your eyes, your tummy, and your fork!
It’s such an easy, filling, simple recipe and the other good news?!?! Two halves only has 420 calories. The original, no tofu, version only has 320 calories! Serve with a nice side salad and you’ve got a fantastic meal for less than 500 calories! Tastes even better now, right?!?
Here’s how to do it….
Festive Spicy Pepper Pots
Serves 4-8. (8 is the perfect side dish and 4 is a nice hearty meal)
3 C. cooked brown rice
1 (15 oz.) can black beans, rinsed and drained
1 (16 oz.) block of extra firm tofu
2 tsp. olive oil
1 small (4 oz.) can green chiles
1/2 sweet onion diced
3/4 to 1 tbsp. taco seasoning
4 bell peppers, sliced in half length-wise, stems and seeds removed
1 (16 oz.) jar of Salsa (mild to medium works best)
Cilantro, optional (for garnish)
Cotija Cheese, optional
Preheat the oven to 350 degrees.
Start by opening the tofu and drain the liquid. Wrap in paper towels or a dish towel and compress for 20 minutes to remove any excess water.
In a large saute pan, heat the olive oil and saute the diced onion until translucent. Place the block of tofu in the pan, allowing each side to brown before beginning to crumble.
Using your spoon, begin to break the block into bite size pieces, alot like crumbling ground beef. Let the pieces lightly brown and then add in the taco seasoning. Cook the tofu with the seasoning for 5-10 minutes, stirring occasionally, allowing the taco seasoning to flavor the tofu.
Add in the cooked rice, salsa, black beans and green chiles and stir to combine.
Stuff the mixture in the pepper halves and place in one or two baking dishes. Cover with aluminum foil and bake until the peppers are tender, about 30 minutes.
Leftovers can be stored in the fridge for up to 4 days (I made it just fine to 6-7) or in the freezer for up to 2 months.