Baked bell peppers stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings. Perfect for an easy warm weeknight dinner!
Friends, since we last chatted I became a marathoner.
I ran the 26.2 miles to complete the Chicago Marathon in under 5 hours this past Sunday and felt unstoppable after I crossed the finish line.
It was an emotional and rewarding experience, with anxiety-ridden lows and pride-filled highs.
I’m so glad that I trained and conquered and feel so eternally grateful for the support of my friends and family who saw me to the finish line.
This week I’m taking it easy, with lots of long walks and yoga and stretching.
And, of course, lots of hearty plant-based foods to refuel and recharge!
After expending so much energy with the race and traveling. I honestly haven’t been in the mood to spend hours in the kitchen.
So I loved making these Spanish Rice & Beans Stuffed Peppers for an easy dinner for M and me during the workweek.
These baked bell peppers are stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings.
They’re perfect to prepare for an easy warm weeknight dinner to share!