Spicy pickled vegetables

5 or so radishes, julienned
1 very large or 2 medium carrots, julienned
1 medium red onion, thinly sliced, or one medium bunch scallions
3 whole small Thai peppers
10 peppercorns
1 T sugar
1 T kosher salt

Place all ingredients in a quart jar with tight fitting lid. Fill with white vinegar just to cover. Store in refrigerator at least 2 hours, up to 2 weeks (might last longer, but you'll eat it faster than that anyway).

Great in salads and on sandwiches. Use the pickling liquid to flavor sauces, too.

6 to 8 servings
About 20 calories per serving

Stuffed Peppers

4 large bell peppers, tops removed, seeded

Filling:
2 large tomatoes, seeded and chopped
2 jalapeño peppers, seeded and chopped (more if you want it spicier)
4 cloves garlic, minced
1.5 c cooked brown rice
2 chicken breasts, roasted and shredded
Half c each fresh cilantro and parsley, chopped
Quarter c grated parmesan
Salt & pepper to taste

Preheat oven to 350° F.

In a pot of boiling water, submerge the peppers until bright green about 2 minutes. They should be starting to soften, but still hold their shape. Remove to shallow baking dish.

In a nonstick skillet lightly coated with canola spray, over medium-low heat, cook the tomatoes, jalapeños, and garlic until soft and sauce-like.

Combine tomato mixture and the rest of the ingredients. Spoon a quarter of the mixture into each pepper. Bake for 20-30 minutes.

4 servings*
240 calories per serving

*Full disclosure: We are now both so accustomed to eating lighter meals that neither of us could finish an entire stuffed pepper (served with cucumber radish salad on the side). We each ate half of one before giving up.