Summer

I made dinner last night: lower-sodium stuffed bell peppers. I altered a recipe found here. Sara kindly supplied the marinara sauce (recipe here), as we couldn’t find a low-sodium version in stores. Instead of ground round I used turkey and black beans. It came out pretty well–except that the recipe didn’t call for cooking the green peppers before stuffing and 45 minutes was NOT enough time to cook the peppers (actually, I added 10 minutes to what the recipe said). Next time I will cook the peppers first and then stuff and bake them.

Now I am off to DCI Quarterfinals. GO MAD, GREEN MACHINE!