Stuffed Breakfast Peppers again - LIVE COOKING

Come on in. Hello and welcome. We'll get started in just a sec. So happy you all are here. If you hear any background noise, apologies. I'm having some painting done outside. So I'm going to go ahead and introduce myself and get started. I am Maggie, the substitute teacher. I am a boy mom times two. I'm also a home cooker. That's what the boys used to call me. I'm on a health and completely changed the way that I eat by getting tested for food sensitivities, which for me was a swab on the inside of my cheek and some hair samples. So on the fridge, right there, I've got a list of foods that I can have and a list of foods that I have to avoid. So that's pretty much my story. I am remaking something that we made together before. I'm hungry. I haven't eaten anything today. You know what? I should have had my cheese and crackers. Maybe I'll have those cauliflower straws. I think I'm gonna have to get something, you guys, because I am starving. But we're gonna make a stuffed bell pepper. I'm going to use a red pepper today. I like the red peppers because they're sweet. I'm traveling Friday, so I'm trying to get through all the produce that I have hanging around. But you can use any color pepper that you like. So what you want to do is try and find one if you can that's got, I don't know, a little bit of a surface where it can stand. I may have to set this in something, but it's okay. We're gonna start by washing our pepper. Another thing that you can do, if you saw the thumbnail, when you bake these, I'm gonna use the air fryer today, but when you bake them, you can set them in a tray together and kind of stuff them together, the stuffed peppers, so they'll stand up. Kind of like how we struggle with tacos. I'm trying to think of how I'm gonna get my taco to stand up, but we'll be making fish tacos. That'll be my second meal. I only eat two meals in a day, so this is the first, and it's late, so I'm hungry. All right, so we've got our chef's knife, and we're just gonna cut off the top of the pepper. All right, so we've got the center, we've got the seeds. I just reach in there with my hand and pull it out, and then anything that's left over, I just rinse it in the sink underwater. Hey, Bella, come on in. So happy to have you all here. So last time I made these stuffed peppers, they were very good, but I got a little greedy. I put two eggs. This time, I'm only gonna do one egg, so hopefully it'll cook faster. Hey, Amethyst. And it will, I still have some extra protein I'm gonna put in there. So literally, all we've done so far is just cut the top off the pepper and then scoop out the inside. You can save this part for stir fry or anything you want to use peppers for. All right, so I am going to be using my air fryer, but I'm looking at this pepper. You can see even before I put anything in it, it's not really gonna stand well, so I'm gonna put it in a container. Let's see when it can withstand the heat. Can you stand the heat? Too hot in the kitchen? Okay, I was trying to come up with a joke, but anyway, I'm hungry, so let's move it. I've got a little ramekin here, so I'm just gonna put my pepper in this. It should be fine. If you have a pepper that's flatter on the bottom, I've done it before where they will stand up, but this is what I'm gonna use just to hold it, and then I have it on a foil covered tray. This is going in my air fryer. So from here, you just stuff it with whatever you like. Let's see, I try to put the egg closer to the top if I can so that I can see. You want to cook it to your level of doneness, whatever that is. If you like your yolks runny, I like mine set, but still kind of soft. All right, so in the bottom, I'm going to start with a little bit of these butterball turkey sausage crumbles. They're already cooked. You guys have seen me use these before. Just gonna get a spoon each in there, and a little goes a long way with these peppers. So these turkey sausage crumbles, as you can see, I know, not the most appetizing, but they do taste good. So I just put a little bit in the bottom here. This would be fun for kids. You could layer it with whatever you like. I just grabbed a few items from the fridge. So I'm gonna do, I probably should have done like cheese, protein cheese. Exciting. All right, so I'm going in with some shredded goat's cheese. Anybody who knows my test results said that I'm sensitive to Calgary, so I use goat's cheese. If anybody is not familiar, I'll grab the package, but I'm just going into the ramekin with a little sprinkle of goat's cheese over the turkey sausage. All right, then the other thing I grabbed from the fridge, it's nice to have your veggies already prepped. So I'm going to show you guys, it makes meal prep easier. I've got some red onion. I can't remember, what did we use the red onion for? Something. Was it the tacos? So I like onions, so I'm going to put this whole disc inside here over the cheese. All right, I probably should cut it. I like it like that. I was just going to get some scissors. It is more, it's proper to have bite sizes so you don't pull anything away from your mouth. I told you that. I'm not doing that today. Okay, then I'm going to do another pinch of cheese, the goat's cheese, between every layer. It's already starting to get kind of big. It's a little pinch of cheese. You guys can do this however you want. You can do just egg and cheese. You can do sausage and veggies. You can do whatever you like. All right, so I've got cheese there. Now I'm going to crack my egg over the top. Like I said, I'm trying to run through all of my produce so I don't have anything hanging around. I'll be taking you guys on vacation with me. So I'm going to crack my egg gently, and I'm hoping the egg white kind of seeps through the cracks and then that yolk will sit up on top. Carefully. I got a little bit that went over the side. Wash my hands and I'll show you. All right, so I'll show you guys what we have here. You see my egg sitting up on top? Perfect. And I've got the egg white kind of going down the sides. That's exactly what I wanted. I do have, I was going to do some green onion, but I already have red onion. So I'm just going to do salt and pepper. You could do whatever seasoning you like, Old Bay, whatever. But I'm just going to do salt and pepper. Again, the turkey sausage that I'm using is already seasoned. I'll show you guys. And then of course, you know, whatever cheese that you're using probably has some salt in it. I don't have to watch salt on my plan. I do have to watch sugar. So I'm going to crack some pepper. Hey Leanne, come on in. I know some of you guys have made this and I love that you either cook with me or cook after me. I'm so happy that it's inspiring. So if you make any of this stuff and you like it, please let me know, either inbox me or tag me because my palate has completely changed. And so it tastes good to me. But when you guys tell me it tastes good, that makes me really happy. All right, careful Maggie. You can see here, we've got our egg sitting up on top, salted and peppered. I've got the shredded goat's cheese, which is the pepper jack, which is a good melting cheese. We've got red onion in there. We've got, um, turkey sausage in there. Very yummy. Um, and then the last thing I do have another cheese. If you guys remember the Manchego, which is my substitute for Parmesan. So this is the one made from sheep's milk because I can't have cow dairy. So I'm going to sprinkle a little bit on the top so that I have a nice, crusty, cheesy layer. And then we're going in. That might be a bit much, but I like to keep the eggs up top so I can see. My mom taught me to cook with all of my senses. So I want to see that clear egg white turned to white. And I want to be able to touch, tap on that yolk to see if it's still jiggly or if it's set. Y'all know I'm greedy. I'm trying to get all of my cheese that fell off. All right. So I'm going to put this in the air fryer. I'm going to do 400. That might be a bit much, but I want to blast it and see, I can turn it down if it's going too fast. Okay. So my air fryer has a French fry setting, which is 400 degrees. Um, but I don't really, I'm not good at giving you guys temperatures and times. I kind of keep my eye on it. And when it's done to my satisfaction, that's when it's coming out. All right. So I also want to make another baked apple dessert. I know I like sweets. I made this yesterday, just kind of put it together and it was really yummy. So it's also going to go in the air fryer. So let me put away my ingredients and then I'll walk you guys through it in case anyone missed it. If you like apple pie, I've got a great substitution for you, um, with natural ingredients. Got my coffee from Panera with my sugar-free sweetener, beverages and condiments. You guys have heard me preach about that. You can make a lot of changes if you want to eat your food, but change what you drink and what you put on your food. Okay. Almost done. I saved some parsley and you know what? I'm going to eat this pepper. Y'all I am starving. I'm just going to take the top, push through the stem and I'm just going to cut it and eat it. For me, I love peppers, peppers and onions, sausage and peppers. Um, but this red one to me tastes pretty sweet on its own. Great source of fiber. Good substitute for carrots maybe. All right. I just thought of something while I was in there. Anytime I eat like produce, I think about smearing a little bit of goat's cheese on it. This is the Shabri. This is my cream cheese substitute. It's a great soft, very mild spreadable goat's cheese. So I'm just going to put a little bit on my veggies while I'm munching on them. A little extra protein, um, just holds you a little bit more full for a little bit longer. I put this on apples. I use it on crackers, so you guys can see there. Kind of a lot, but we'll put some on this red pepper. I have three pieces left. Greedy. This is a great snack. You can take peppers. If you can have dairy, smear them with cream cheese, sprinkle it with everything bagel seasoning. So if you like, like the seeds, I'll show you. If you like the seeds and, you know, these kinds of flavors, you can just put it on a pepper with cream cheese or goat cheese. Very satisfying for a meal. You could do that same thing and then add some deli meat. Excellent. All right. Feel better now. All right, so let's move on to our apple. I'm going to use the same cutting board. I'm just going to turn it over because I used the peppers for one side. So I'm going to use the other side. Clean the counters. I always clean before and after I cook. All right, so again, trying to use all my produce before I leave. So I have this apple and you can see it's already got a couple spots on it and a little brown spot. So I'm going to go ahead and peel it. I was going to try it with the skin on, but I'm going to go ahead and peel it. Let me wash it first. Hope everyone is doing well. I'm less hangry now. All right, so I'll get my peeler and I'll show you guys something that I just figured out. You may already know the vegetable peeler. Yes, peels vegetables. But if you have one like this, it's a core, corer. You can go inside the core and then you turn it around and it pulls out the whole apple core. So when we did the first baked dessert, we did that. We stuffed it with the butter and the spices. I'm so yummy. So I'm going to start with the peel. I'll just peel onto the cutting board. I was going to try it with the skin on. You know, the skin. Mom told me, you guys probably heard it too. The skin is where all the nutrients are, right? Potatoes. I don't eat potatoes, but apples and, you know, these other fruits. I'm just peeling it, trying not to do a hack job. But if you like apple pie, if you have a kid that wants sweets, this is a great, in my opinion, like a crust-less apple pie. If you like that filling and that ooey gooey. So yummy. I do have a sweet tooth, so just peeling my apple, going around, just trying to get the brown spots off. See, Leanne made the peppers. Oh my gosh, yes. She inboxed me and said that it was really yummy. Y'all, I have struggled with my weight my whole life. If you want to hear more about me, I am doing my first YouTube interview this Thursday night, 7 to 9 p.m. Eastern Standard Time. If you look up Uncle Stew, the old man on the block, he has a YouTube channel, and he reached out to talk to me. So I'll be doing a live interview. And he shared, I don't think he would mind me sharing, that he was recently diagnosed with type 2 diabetes, like just in the last week. We all struggle, Leanne. Okay, just scraping my apple skin. Okay, so, you know, any of us who have struggled with weight or, you know, unhealthy eating, especially as we age, you know, the extra weight can turn into health problems. I was pre-diabetic, borderline cholesterol, elevated blood pressure, all of that is normal now without medication by changing how I eat. All right, so I've got an apple here. You know what? I'll core it just to show you guys. So we're gonna go in. I've peeled it. We're gonna go in. I have all these gadgets, and then I'm like, oh yeah, what about that? So literally just go in, and if your apple is pretty symmetrical, it's starting to fall apart on me because I took the skin off. But you just twist around like this, and then dun dun dun dun. I don't know if anybody knew that, but every time I do that, it's exciting. I get happy in the kitchen. All right, so I still got a little bit in there, but this recipe, if you want to keep your apple whole, you can get a little container like this, put it in with a little layer of water, put your apple in, and stuff the goodness inside. So yummy. All right, I'm gonna cut this up because I want it to cook fast because I'm between meetings and I'm hungry. But yeah, so Uncle Sue's gonna interview me, and we'll talk about Maggie, the substitute teacher, whatever he wants to ask me. I'm excited and nervous. It'll be fine, but I'm just cutting this to get, you know, any little bit of the core out. But yeah, you know, any of us who have... Apple's so good. I'm gonna go check on that pepper. Any of us who have struggled with weight, I've done Weight Watchers, I've done Nutrisystem, and all those things work perfectly fine. I support whatever works for you. But what I've learned is that you have to find something that you can continue to do after you lose the weight. Because if you go back to how you used to eat, we all know what's gonna happen, and I have been there. So this is my attempt at making food that I want to eat so that I continue to eat it. All right, so what I've done, I've peeled the apple, and then I just did like in slices, cut it in half, and then cut those halves in half, and then I'm gonna dice it really rough. Oh y'all, our pepper is coming along well. I don't know if you can see here. We've got a nice little crust of the manchego cheese. I'm gonna tap it with my finger so to see how far it goes down. It's still a little soft. I'm gonna put it back in, but I'm really excited. I think it's gonna be done in time. Oh gosh. All right, now I'm thinking I should just eat this apple, but I said I was gonna make a dessert, so I am. Okay, so we're done with the core. So I'm literally just going to cut my apple into like bite-sized pieces. Not anything fancy, y'all. I'm not a chef. I'm just a home cooker. That's what my boys called me when they were little. So I'm just literally each slice into these little cubes, bite-sized, and then also we'll cook faster. So each little wedge, cut, cut, cut, cut. Kids can help with this with supervision. All right, I'm looking at it, wanting to eat it just like it is, but this is my last apple. All right, so we've got our apple cut. Now the little glaze that I'm gonna make in the microwave. Again, I can't have cow dairy, so anybody who's been here knows that this is goat's butter. I can't have regular butter. I know this package is, I use it all the time. Looks like butter, cooks like butter, tastes like butter, but it's made from goat's milk instead of cow milk, so I tolerate it better. All right, get a knife. I'm eyeballing it, y'all. I just made this up. I have probably a healthy tablespoon, nice little pat. I'm putting it in my glass gravy boat that I got from Walmart. Love it. I can see through because butter will melt, foam, and then burn very quickly, so you need to watch it. You want to get it while it's like melting. Now I'm also gonna put, if you can have regular brown sugar, go for it. I can't. This is a half and half blend. It really should be just stevia, but there's lots of sweetener substitutes. You can see it looks just like brown sugar, cooks just like brown sugar, so I'm putting that in with the butter, and then you can use any warming spice you like, whatever you like. This is cinnamon. You can do cinnamon. Yesterday I did nutmeg. I was a little heavy on the nutmeg, so I'm just gonna sprinkle it in there, however you like it. Three ingredients, butter, cinnamon, brown sugar. So we'll start with 30 seconds. We just want the butter to melt. We're not going all the way to a boil where we're making toffee. All right, so let me put away my ingredients, and we'll check and see how we're doing. I'm fine with this. You see the butter is just melted, so I'm actually gonna get a spoon and just stir, kind of making a little bit of a cinnamon buttery paste. Now I'm going to, I probably could just put the apples in here, but I want a little bit more surface area. So I'm getting my cutting board with the apples, and I'm just putting them into a glass bowl, trying to be fancy for y'all so you can see everything, and I'm thinking about that pepper behind me. All right, wash my hands. Doing multiple things at once, it can get away from me. Hey veggie! I think we're good with our pepper. Looks yummy. I'm gonna let it set, sprinkle with some parsley. We'll cut into it for a second, in a second. All right, so we have our diced apple, just a whole apple, peeled, cored, and cut up. Then we have our little paste, melted butter, brown sugar or sugar substitute. So we're gonna put this all over our apple. Let me get a little spatula because I want all of it. Getting excited. I'm just gonna scrape all of it into these apples. If you're making a large batch, like a tossed salad, you can put it in a container with the top and just shake it. Since this is just for me, I'm just using my spatula just to mix it. You just want to make sure everything is coated. So again, a whole apple, goat's butter for me, regular butter for you if you can have it. I can't have cow dairy. Brown sugar if you can have it. This is a stevia blend for me, and cinnamon. So if you guys can see, this is our before. Ready? All right, so I have a foil lined tray. We'll see what we can get in five minutes. I'm just gonna pour this onto the mat, baking tray, whatever this is, foil. You know, kind of keep it together, but not, you know, clumped up. And I'm gonna put these in the air fryer. We'll see how they look after five minutes, but we're going for that apple pie filling. So the apples will soften. They've got the butter, the brown sugar, the cinnamon, and I'm gonna put it in a dish and top it with a little bit of coconut whipped cream. Crustless apple pie. Excellent. In my opinion. Give it a try. Tag me. Let me know. All right, I'm getting ready to plate our pepper. Again, for anyone who just joined this Thursday evening, March 31st, just cleaning up y'all. I am going to be interviewing from 7 to 9 p.m. Uncle Stu, the old man on the block, has asked me to come on his show, so I'm very excited, a little nervous. All right, ramekin, still kind of hot. I just put some fresh parsley on our pepper. You can see that the skin has started to wrinkle. If you did the whole apple, you would see that the skin would do the same thing here, and literally you could pinch it and just pull off the skin in one sheet. We have turkey sausage, red onion, goat's cheese, sheep's cheese, an egg, and I can't remember. All right, so let's get a picture, and we're gonna cut into it. All right, while our apple dessert is cooking, who eats dessert with breakfast? I do. I feel like I should plate it with some blueberries or something. All right, it just looks kind of naked to me. I'm gonna put my cauliflower stock. Yes, I don't make the coconut whipped cream. I buy it from Aldi's. Jackie, I will show you. I don't even know if I have very much left, but this is from Aldi's. You can get whipped cream from almond milk, from coconut milk. There's so many different variations. If you can't have dairy like me, you can give that a try. All right, I'm just gonna put a little bit of this around it. This is my substitute for like veggie straws or chips from Walmart. Cauliflower stocks. I'm gonna have these with the fish tacos again, so I'm only gonna do a little portion just for photo purposes. All right, I want to do more. I want my pictures to be so nice. I do have some blueberry. Mom taught me that your plate should have lots of different colors in it. So just a few fresh blueberries. Let me rinse these off. I think I've gone from tasting the rainbow to eating the rainbow. Anybody like Skittles? Those were the days. So we've got, we've got, let me get this picture because I'm hungry. Okay, and then we're gonna cut into this pepper and see how our apples are coming along. But you guys get the um the gist of it. Okay, still kind of warm, but our pepper is cut into it. I'm gonna see if I can, I'll just cut it in here. I'm gonna try and cut it in the ramekin. I'm just cutting like a a little diagonal. I just made a slit here and here, almost like a pizza slice. I'm gonna see if I can get it out. I want y'all to see this. Let's see how our apples are doing. Can y'all see that? Let me see if I can cut a whole piece and taste it. Oh, it looks beautiful. Rush job, but here I come y'all. So we have our pepper, we have our cheese, our turkey sausage in there. I don't know if you can see that. Ah, absolutely. All right, let's take a bite. It's a big one. Trying to be elegant for y'all and age gracefully, but I'm hungry. I'm gonna cut it in half. Stuffed peppers, egg, turkey sausage. Excellent, excellent. Substitute anything, bacon, any veggies that you like. Apples are done. I'm gonna show you guys. Yeah, I'm gonna take my plate to my next meeting. If you want your apples really like caramelly, you can leave them longer, but this is what I got. I probably should brown them some more, but can you see here our apples? I should not have done that. See what happens? All right, that's what we were talking about. I'm just putting them in a bowl so y'all can see. All right, just scooping them up. That was just five minutes in the air fryer, so we got the butter and the cinnamon, but leave them longer. They'll darken and get really ooey gooey. If you like them like that, you can eat them just like this. You can eat them just like this. I'm gonna see. I'm trying to empty out my fridge before I travel, but imagine this was a full coconut cream. Okay, presentation, not so great, but whipped cream if you can have it, coconut cream for me, apples, goat's butter, cinnamon, and brown sugar sweetener. Hey, cook. All right, y'all, I am hungry. Breakfast pepper, excellent. Add blueberries. Ooh, Jackie says add some blueberries to the apple. Why not? I'll go ahead and have all my fruit. Look at Jill. The blueberries just came out of the fridge, so they're cold. A lot going on. Excellent. Apple pie, crustless. All right, y'all, I gotta run. Look for our next, maybe after five, after work, get the kids and everything, fish tacos tonight. So thank you, Instagram, and thank you, Twitter.