≡ Menu

Great Grilled Cheese

I need to make this one quick. I am drinking chamomile tea and just finished eating a pumpkin chocolate chip bar. I need to be in bed very soon. I have big plans in the morning that involve making a big decision. I need to be at my prime. Full report tomorrow.

So here’s how today went down…

It started with my alarm going off at 5 a.m. I’ve been teaching Monday 6 a.m. BodyPump for nine months now and it is still rough to get up so early on a Monday morning. My strategy for dealing with this is taking a to-go mug of coffee with me to class. Yes, I drink sips of coffee with a water chaser during breaks. 😉

My muscles felt pretty fatigued during class. I guess I still haven’t totally recovered from Saturday’s strength training extravaganza! I ate a delicious bowl of overnight oats at my desk when I got to work.

It was rainy and gross here today so I was craving something comforting for lunch.


I made a grilled cheese with brie, pepper jelly and spinach on Great Harvest Dakota. And that lovely browning doesn’t happen magically – it takes a little pat of real butter in the skillet! Grilled cheese is one of my all-time favorite foods.

I planned on running after work today but it was way too rainy and gross. (Sidenote: I’m not afraid of running in the rain – I have just had my share of wet runs and wasn’t feeling it today. When I was training for my first marathon I’m pretty sure it rained on me at some point during every single long run. Oh and it was the dead of winter. Fun times.). Hot yoga with Celeste was calling my name. It was just the slow, deep stretch I needed to help my tired muscles recover.

Dinner tonight was my first stab at stuffed peppers. How have I never made these before? I guess the traditional stuffed peppers with meat/rice/tomatoes just never sounded good to me.


What did sound good was Greek inspired stuffed peppers. I stuffed the peppers with a mixture of quinoa, onions, feta, sundried tomatoes, tomatoes, basil, oregano and spinach. I put some chopped chicken breasts in Brandon’s peppers.


The verdict? These were good but a lot of work. It was kind of a process to parboil the peppers, make the quinoa filling and cook chicken to mix into Brandon’s. And then I had to bake it for 25 minutes. It’s not that it was hard, just a lot of steps. We had mixed greens and pita on the side.

Bed time. See you guys tomorrow with some big running related news.

Do you like stuffed peppers? What do you like to use as a filling? I’m thinking about maybe trying a Mexican-ish stuffed pepper next time.

{ 14 comments… add one }
  • Tracy September 27, 2010, 10:35 pm

    I’m itching to know what your running announcement is…!

    Try the stuffed peppers with orzo/feta/veggies – it’s super easy/not time consuming. Have a good night and hope your hamstring is doing ok. As you know I can TOTALLY relate to the frustrations of injuries during training. Not fun but bottom line is you have to listen to your body as hard as it is.

    Hope you guys are having a good fall – will we see you in Athens at all?

    • Jen September 28, 2010, 11:24 am

      Tracy – Brandon really wants to make it to a game but unless we go in November, I don’t know that we will. I’m trying not to travel this last month before the marathon (And bam – there’s the announcement! I’m running it. ;)) Maybe we can make it to the Tech game? Believe it or not, I have never been to that game! Crazy.

      Hope you guys are well and that Sam is recovering from his surgery.

  • Ashlee September 28, 2010, 12:39 am

    I hope it is good running announcement. I know what it feels like to be injured and it is so much easier said than done listening to your body.

  • paijery September 28, 2010, 2:53 am

    YUM! Those peppers look awesome! I have made the mexican stuffed peppers before with some spanish rice and mixed veggies. I think yours looks better though 🙂

  • kammie September 28, 2010, 10:15 am

    I love stuffed bell peppers but i think they’re really easy! however, i cover the bell peppers in bowl in saran wrap and stick them in the microwave. it doesn’t work quite as well but it gets the job done. i’ve made cajun stuffed bell peppers and chicken fried rice stuffed bell peppers and thought both were delicious (i really loved the cajun).

    • Jen September 28, 2010, 11:19 am

      Kammie – thank you for the microwave tip. I always forget about using the microwave for simple things like this! Cajun stuffed peppers sound awesome!

  • Cristen September 28, 2010, 10:43 am

    I love stuffed peppers with boudin. I used this recipe last time and it was amazing and not that dificult. Since boudin already has the rice and seasonings in it, they were simple. They were the best stuffed peppers Ihave ever made and the least time consuming. http://boudinlink.com/Recipes/Boudin_Peppers/Boudin_Peppers.html

    • Jen September 28, 2010, 11:18 am

      I just checked this recipe out and it looks SO up Brandon’s alley. He would love these. Thank you so much for sharing. Miss you (like, a lot!!!).

  • lauren September 28, 2010, 10:56 am

    looking forward to the announcement! Hope you’re still feeling healed!

  • Kira September 28, 2010, 10:57 am

    I have a few versions of stuffed peppers in my blog, and two of them go in the crockpot, so they’re much less time-intensive. One is a Greek vegetarian version and the other has meat. My two other favorite stuffed pepper recipes are Mexican-inspired stuffed poblanos. YUM!

    • Jen September 28, 2010, 11:13 am

      Kira – I will definitely check out your stuffed pepper recipes, especially the crockpot versions! I need to use my crockpot more now that the days are getting shorter and cooler.

      • Jen September 28, 2010, 11:14 am

        Oh and my husband LOVES stuffed poblanos.

  • Becca September 28, 2010, 12:07 pm

    I love this stuffed red pepper recipe from Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-stuffed-peppers-recipe/index.html
    It’s simple and healthy. A bit time-consuming, but it makes a TON and is worth every minute of prep.

    • Jen September 29, 2010, 11:12 am

      Becca – thanks for sharing. I will definitely check that recipe out! I love Giada! 🙂

Leave a Comment