Sun-dried Tomato and Poblano Pepper Pasta

I have been a little MIA; this semester has been beyond consuming. With 20 credits, all of which in 400 level nutrient metabolism and nutrition classes, I have not had very much time. but I am graduating on Saturday!!! Today, after final number 4 and with one more tomorrow, I came home and was searching through the fridge and came up with this delicious pasta dish for dinner.

Also, in a week, I will be traveling to Italy, (the Amalfi Coast, Capri, Positano, Rome, Vietri sul Mare and Sorrento) on a family vacation and was inspired to create this and I hope you’ll love it just as much as I did!


Serving 1: Cook Time: 20 minutes


1/2 cup (or 1 serving) dried whole wheat macaroni pasta (or past of choice)

1/2 jar of California Sun-Dried Tomatoes julienned

1 medium sized poblano pepper

1.5 tsp of oil from jar of sun-dried tomatoes

.5 tbsp of dried basil (or fresh, can add more if you desire)

1 large garlic clove minced

Salt to taste


1. Cook pasta according to directions

2. While the pasta is cooking, with either an electric or gas stove, lay the pepper directly on the burner. If electric directly on the coils or with gas you can use tongs to hold the pepper over the flame if that is easier. Seer on all sides so the outer layer of the pepper is black. Burnt looking. Once all black, take the pepper off of the burner and let cool. Once cool, use a knife to scrape off the burnt layer. The pepper should be very soft. Cut into small pieces and discard the seeds and stem. ***Warning: have a window open or have your oven fan on because it will smoke and your fire alarms will go off. –I know from personal experience 🙂

3. Julienne the sun dried tomatoes and set aside.

4. Once pasta is cooked, drain and set aside.

5. In the same pot used for the pasta, add the sun-dried tomatoes, poblano pepper, dried basil, salt and garlic. Cook for about 4-5 minutes.

6. Add pasta, stir and serve.

Yummy Stuffed Peppers

Have you ever woken up in the morning and one of the first things you think of is, “what am I going to eat for dinner?” well today was one of those days. After a long day of classes, yes, 6 classes today, all I could think about by 5:30 was dinner! I am a lover of beans and rice. It is affordable, long-lasting, filling and loaded with both micro and macro nutrients. Plus its easy to prepare when on a time crunch. Yet sometimes, as you bean and rice lovers may attest, it gets boring. Tonight, I flared it up with some stuffed sweet red peppers…and yes, beans and rice with a twist. Recipe: Servings: 4 2 large peppers (any color, I prefer sweet peppers) 2 cups of rice (I used a wild medley mix. If you on a time crunch, buy the ones you put in the microwave for 90 seconds. LOVE them) 1 tbsp olive oil 1/4 cup poblano peppers 2 large carrots finely grated 1/3 cup finely diced red onion 1 cup fresh spinach 1/2 cup black beans 1/2 tsp garlic powder 1/2 tsp chili powder 1/2 tsp kosher salt Pinch of black pepper 2 tbsp of Dayia cheese, or any cheese of choice Instructions: 1. Turn on the boiler to high. 2.Prepare Rice 3. While the rice is cooking, cut and grate all of the vegetables. 4. Place all of the ingredients (including rice) in a large sauté pain and cook until everything is soft. Spinach should be cooked all the way. 5. Cut your peppers in half, and stuff each pepper. 6. Place the stuffed peppers topped with cheese in the oven for about 8-10 minutes or until brown!