Long Week, but a Happy Birthday for My Little Monkey


I was asked to post the recipe for the stuffed bell peppers I made last weekend, so here it is.  The recipe comes from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.  I’ve made it a few times now, and love it.

Bell Peppers Stuffed with Israeli Couscous and Lentils

4 large bell peppers

1 tbsp olive oil

1 small yellow onion, diced

2 cups cooked Israeli couscous

1 1/2 cups cooked lentils, drained

1/3 cup sun-dried tomatoes (oil packed or not – I’ve used both and had good results)

1 tbsp minced fresh parsley (I skip this – I can’t stand parsley)

1/4 tsp dried oregano

salt and pepper to taste

1/3 cup tomato paste

2 tbsp orange juice (I use water instead)

1 tsp sugar

1/2 tsp Dijon mustard

1 cup water

1/4 tsp cayenne

*Slice the tops off the peppers and remove and discard seeds and membranes.  Chop the pepper tops and set aside.  Place peppers upright in your crock pot.

*Heat the oil over medium heat.  Add onions and pepper tops, cover, and cook until softened, about 5 minutes.

*Mix the couscous, lentils, onion mixture, sun-dried tomatoes, spices – adding salt and pepper to taste.  Spoon into the pepper cavities, packing lightly.

*Mix the tomato paste, OJ or water, sugar, mustard, and water.  Stir to blend well.  Season to taste with cayenne, salt, and pepper.  Pour over and around the peppers.

*Cover and cook on low for 4 hours.

I can’t tell you how glad I made these over the past weekend.  This has been a brutal week, and I needed the good leftovers!

The only other dish I made was a simple one in the rice cooker.  Another one that left plenty of left overs for the week.

Squash, Tofu, and Wild Rice Blend

Squash, Tofu, and Wild Rice Blend

1 pkg of Lundberg Organic Wehani & Wild Rice blend

5 cups of water

1-2 cups diced butternut squash

1/2 block pressed firm tofu, diced into bite-sized cubes

1-2 tsp of miso

*put it all into the rice cooker, and cook on the Brown Rice setting

I like this dish because it feels cleansing.  It’s simple and filling, and I don’t feel weighed down by it.  I usually use brown rice, but I’ve had this pouch of rice blend for several months and decided to use that.  I imagine any whole grain would work well.


It’s been a long and exhausting week.  Not a bad one…but long.  Monday was a normal workday, and at 9pm Monday night, one of my bigger projects started it’s go-live.  That came back up as planned at 5am Tuesday, and Tuesday, Wednesday, and Thursday were all-hand working late to make sure every little thing was working as planned.  My team did an amazing job, and we can mark this one off, done, and successful!

R’s 8th bday was Tuesday.  She had a fun day, and we went out to her favorite restaurant for dinner and presents.  Then it was time to come home and have cake!  She requested a strawberry cake with vanilla frosting, so that’s what I made her.

A took this one of R attacking a present to open. She looks like a little monster 🙂
so happy to get a 1000+ piece Lego set from my parents!
so happy to get her cake and we're all singing at the top of our lungs (likely way out of tune)
love this shot that A took! Though R was giggling so much, it took her about 10 attempts to get the candles blown out!
she wanted the piece with the R...but didn't want and end piece. So I gave her a "blank" piece and the icing to write an R on her slice of cake!
nom nom nom

This weekend, we’re planning a Williamsburg trip to the outlet mall and Busch Gardens.  Hopefully the predicted rain won’t get in the way!  I’m just looking forward to a weekend that includes lots of sleep and some fun family time!


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I am a 45 yo busy career single mom and doctoral student attempting to find her inner athlete, be a gluten-free(ish) vegan, and find a way to balance it all without going crazy! I love to cook, read, run, box, do yoga, dance, travel, and learn as many new things as I can - which often gets me in trouble.... I am passionate about life in general, and if I didn't write about it, I'd probably implode.

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