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Recipes | Tex-Mex Stuffed Pepper





3 tablespoons vegetable broth
1/4 onion
1 clove garlic
1 teaspoon paprika
1 dash chili powder
1/2 zucchini
1/2 cup lima beans
1/4 cup cooked black beans
1/4 cup cooked brown rice
1/2 cob corn
1 red bell pepper
1/4 cup nondairy cheese
2 leaves iceberg lettuce
2 tablespoons salsa



Preheat oven to 350°F.
Cook lima beans and corn for 6 minutes in a pot of boiling water until bright and tender. Rinse under cold water, break corn in half and remove kernels in downwards slicing motion. Peel and chop garlic. Chop onion finely. Set aside.


Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Add onion, garlic, spices, and zucchini. Stir with wooden spoon until tender. Add lima beans, black beans, cooked rice, and corn to the pan. Cook for 3 minutes.


Cut top off pepper, remove seeds, and stuff with mixture. Grate cheese (about 2 tablespoons) on top, bake until melted.


Serve with lettuce and salsa.





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Founders’ Corner | Seattle Sun: The Cashmans Return!


bonnie and alan


We are finishing our 16th season in Palm Springs and back to Seattle for the rest of spring and summer on Thursday. We look forward to reconnecting with friends and members. Hope to see you soon!


If you have any feedback about the studio please let us know, and we always greatly appreciate your business. Thank you!


Alan and Bonnie Cashman | Co-Founders, LAB5 Fitness





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