Recipes Under 400

- spinach, 3 cups raw

- 5 tbsp diced red onion (about half of a small onion)

- 1 tbsp chili pepper paste (if desired)

- 2 cups diced tomatoes (canned)

- 1.5 cups canned dark red kidney beans, rinsed

- 2/3 cup canned sliced black olives

- 4 green bell peppers, halved lengthwise

Bring water to a boil and drop bell peppers in (as many as you can fit). Once they begin to soften and the green brightens up (about 3-4 minutes) remove carefully using tongs or drain water.

In a seperate pan combine spinach, beans, onion, tomatoes and chili paste. Simmer uncovered for 5 minutes or until it starts to thicken and the tomatoes become less watery. Add black olives and simmer another 2-3 minutes. If desired, season with cumin and oregano.

Line peppers on a baking pan, open side up. Fill with stuffing equally (about 110 grams per pepper, or 1/3 of a cup). Make sure its packed in well. I suggest lining the pan with tin foil for easy clean up.

Either refrigerate to heat later for dinner, or pop them directly into an oven at 400F for 5-10 minutes or until warmed.

Approximately 89 calories for each pepper half (total of 8 servings).