Comfort me dear food...

Yesterday was tough...I covered a high volume chiropractic office, and adjusted 60 patients!! Just so you can fully understand, the busiest day in my practice was when I had 6 patients in one day. Now granted, I spend approximately 45 minutes with each patient, but still! 60?!? The morning was slower than the afternoon, which was nice because I got used to the pace...or so I thought. The afternoon was not only busier, but an hour longer. By the end, I felt like I couldn't really formulate a sentence. I needed to be comforted, so the first thing that popped into my head was how nice it would be to stop for some greasy fast food. I knew I wasn't going to, but sometimes I am shocked at my food response to stress. I never thought I was an emotional eater...just that I really liked food. :) But I, also, never really paid attention that closely, and the response was so natural that it never stood out as a poor response to stress.

So, instead of a fat-laden, addiction-filling, heart-attack-in-a-sack dinner, I had leftovers from the previous night. I know, thrilling, right? Ahhhh, but it was thrilling...a stuffed green pepper. YUM! It hit the spot, and soon after I was asleep. Here's the recipe:

MAKE ME STUFFED PEPPERS
2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces (*I used canned diced tomatoes)
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (*I used shredded Asiago)
2 ounces cheddar cheese, shredded, for topping (*I used sliced mozzarella)
I added: dried parsley, fresh basil and ricotta cheese

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan. Put a couple tablespoons of ricotta cheese in the bottom of each pepper then fill with the meat mixture. Layer the mozzarella cheese on top. Bake at 350º for 20-25 minutes.

Makes 4 servings

By the way, this is from a great website - http://www.genaw.com/lowcarb/index.html . She has wonderful recipes!