This Week in My Kitchen: Stuffed Peppers and Chocolate Chai Cookies

Stuffed Peppers Two Ways

I love stuffed peppers. So much so, that one day I had it twice, for breakfast and lunch!

For this one I used a poblano pepper stuffed with Yves Ground Chicken and taco seasoning, baked it in the toasted oven and topped with melted Daiya cheese and salsa. I had some leftover rice, so I served it with that. Fantastic breakfast, if I do say so myself.

For lunch I stuffed a red bell pepper with a bit of ground chicken and a bunch of sauteed mushrooms and onions. I baked it in the toaster oven and melted some daiya cheese on it. Served with salsa, it was a delicious lunch.

Chai Chocolate Chip Cookies

These are the the Chocolate Chai Shortbread Cookies from Vegan Cookies Take Over Your Cookie Jar. I had trouble slicing them because they're so crumbly, so I shaped them into little pucks and baked them that way. Despite the trouble forming them, they were really tasty. Recommended.