Happy Saturday! It seems like it’s been years since the last one went by. I slept in way too long, but I guess I needed it. Even Frankie let me sleep later than normal. Every time I rolled over and saw the clock, I would check the end of the bed. The big fuzzy butt was either asleep or rolling around on his back purring.
After my favorite Southern breakfast, eggs with cheese grits, I got busy checking over some financial stuff. We are refinancing the house and getting a fantastic interest rate, moving a student loan a new bank (Just say NEVER AGAIN to Sallie Mae), and changing banks. We are putting all 3 things in a new bank and I had to go through several months of statements to make sure I change account numbers when we move everything this week.
After that, a couple of Lifetime movies and a nap demanded my attention. Why do some of those movies just seem so ridiculous? Seriously, if you hear something outside, don’t be the girl who is TSTL—Too Stupid To Live. If you must go outside to investigate, carry a weapon. Preferably one in which you have registration and training and can use many feet away from crazy killer person.
I did my second tempo run for my spring half marathons. The schedule was a 5k at 85% of my pace. I don’t want to admit how long it took me to figure out how to calculate that pace. I’ve never done any kind of training where I needed to figure out a pace. I just ran until I was done. This new way of training is a definite learning curve but I needed to step up my training. Time to get serious if I’m going to reach some of those finish lines.
I have no idea why they are called sweet peppers. There is nothing sweet about them. I never could figure out what people were talking about when they said peppers are sweet. I just don’t get it. But, whether or not I could taste the sweet, I made a batch of stuffed peppers in the Crock Pot. I’ve never slow cooked them. I saw a recipe for this in a magazine and wanted to see how it worked.
- 4 green bell peppers
- 1 lb lean ground beef
- 1 can of petite diced tomatoes, divided
- 1 cup whole kernel corn, (fresh, frozen, or can)
- 1/2 cup of cooked rice
- 1/2 cup of black beans
- 1 teaspoon chipotle powder
- 1 Tablespoon chili powder
- 1 cup + 1/4 cup of shredded jack, colby, or sharp cheddar
- 1/3 cup chopped cilantro
- In a large pan, brown beef.
- Drain tomatoes, RESERVE JUICE. Pour half the tomatoes in the pan with the beef.
- Add corn, rice, beans, spices, cilantro, and 1 cup of cheese.
- Mix, heat through.
- Cut tops off peppers and remove core.
- Pack the meat mixture into each pepper.
- Pour the remaining tomatoes and juice into the bottom of the crock pot. Place the peppers in the pot. Cook low for 6 hours.
- Top with 1/4 cup of cheese. Cover and let melt.