Thursday, May 2, 2013

Surprise Sparkle Friday Winners and Greek Stuffed Peppers Recipe!

Hey there lovelies! Happy Thursday! Are you so excited that it's almost the weekend?! I am!!! Cinco de Mayo is happening! Chips, Guac, Margs, here I come! Just a couple more days and we can breathe a weekend sigh of relief!

The winners of my Surprise Sparkle Friday Giveaway, who win the FAB gold straws from 
 Baker's Bling are:

 Miss Mia! So excited for you to use these to celebrate graduation! Way to go!!!


Lindsay Daniel! So fun for a bridal shower brunch! 

Will both of you lovely ladies please email me at with your mailing addresses! These will ship out on Friday am! Woohoo!

Side note: I loved reading all the ways that you all would use the fab straws!!! I wish everyone could win! So fun!

Onto a delish and simple and healthy recipe! 

This recipe has been floating around Pinterest and I have been meaning to try it for awhile now! I modified the original recipe a tiny bit and here are my ingredients. To see the original recipe, you can click the link above!

I had a tiny hiccup while prepping these. Ha! 

Slow-Cooker Greek Stuffed Peppers 

  • 4 large bell peppers (I used a color mix) 
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 cup crumbled fat free feta (4 ounces) (I would add an extra 1/2-1 cup next time)
  • Trader Joe's Brown Rice, Red Rice and Black Barley mix (I used 2 bags) 
  • 4 scallions, thinly sliced
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • {I think I would add fresh basil next time as well}

{they're not pretty but they taste delish!}

  1. Slice a very thin layer from the base of each bell pepper so they sit flat (I didn't do this and they were fine) Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
  2. Add beans, feta, rice/barely mix, scallions, garlic salt, and oregano in a bowl. Season with salt and pepper and toss to combine. Stuff peppers with the mixture; place upright in slow cooker. Cover; cook on high, 4 hours
    That's it! So simple and really yummy! My buddy did an awesome spin on these back in March and brought me one for dinner (yay!) and they were so delish!!!! I planned to add zucchini like she did but realized I didn't have one while I was prepping! Oh well! We were discussing the fact, that there are so many possibilities with this recipe and so many ways to modify it! I have an Italian recipe that I'm going to attempt next week and I am already excited for it! Will post the recipe for sure!
    Have a happy Thursday!!! Two more days till the weekend! Get the cocktails ready! 

1 comment:

  1. Looks amazing Ashley:) I can't wait to try it!
    Happy Thursday!