{Living Simply 2013}
At the start of this year, I asked what you have done, are doing and/or hope to do to live more simply in 2013. I will be featuring a different response in the upcoming weeks/months so we can all learn from each other. Feel free to email me at simplylife1@gmail.com or leave a comment on this post with your response to be featured (you don’t need a blog to participate)! Here are the previous posts: 1, 2, 3 and 4.
Our next reply comes from Jolene at Everyday Foodie: I try to always be thankful and grateful for what I have, and I find that I don’t really want for anything. I am happy 
I love the simplicity in this response. It’s truly incredible how far thankfulness and gratitude can get you!
Over the holidays, I was reading through a Real Simple magazine. In the front section, there was a question asking readers what helps them to fall asleep at night. I don’t remember the exact question or many of the responses, but there was one that really stood out to me. A reader wrote that every night she lists 10 things that she’s grateful for.
I loved that. Over time, I’ve tried to dedicate moments to being mindful of what I have and what I’m grateful for, but haven’t done this on a consistent basis.
Since I read the comment, I’ve been trying to do it nearly every night when my head hits the pillow. I simply create a list in my head of 10 things I’m thankful for. I find that it is such a soothing and joyful way to fall asleep, especially compared to the opposite that I’m sure many of us do: go to bed and start replaying the things that went wrong during the day, or what you may be anxious about happening tomorrow! I find that practicing this really helps to provide perspective on the trivial things in our day-to-day experiences and serves as a great reminder of all that I have to be so thankful for.
Oh yeah, and about these peppers. I’m so thankful for delicious, healthy and cheap meals! This recipe has been one of my most read posts, so I decided it was time for an updated version!
Southwest Stuffed Peppers
by Simply Life
Keywords: bake saute appetizer entree side vegetarian beans rice Southwest
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Ingredients (Fills 3 whole peppers or 6 hal)
- 3/4 cup brown rice
- 3 large peppers, halved and cleaned
- 2 tbs. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- jalapeno pepper, seeded and diced
- 1 can black beans, rinsed and drained
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Cumin, to taste
- Salt and pepper, to taste
- 1/3 cup corn (frozen or fresh)
- Cilantro, roughly chopped
- 1 cup cheddar (or other preferred) cheese, shredded
Instructions
1. Preheat oven to 375 degrees. Cook rice according to package directions.
2. Heat olive oil in large skillet over medium-high heat. Cook onion until tender, about 3 minutes. Add garlic and jalapeno pepper and cook about 2 minutes. Stir in beans and reduce heat to low. Stir in cooked rice, corn and all seasonings except cilantro.
3. Line baking dish with foil. Stuff each pepper half with rice and bean mixture. Top with cheese and cilantro and bake about 12-15 minutes. Garnish with additional cilantro, if desired. Serve and enjoy!
~What are you grateful for today?
