What do you think about when you hear the word “athletics”? Do you picture Gatorade-guzzling super-humans taking part in sweaty endeavors that they train months for? We get it, that’s your gut reaction. But we’re here to tell you that Reside Athletics is not just what it may seem.
Reside Athletics is a program at Reside Living that provides residents access to activities, athletics, and adventure throughout the city! It is a social way to stay active. So while you’ll catch us running a 5K here and there, you’ll also find us meeting monthly at The Belmont by Reside for Cooking Club.
Cooking Club isn’t about learning knife skills, practicing the perfect sauce-making or testing recipes you couldn’t possibly replicate at home. It is about getting together with your neighbors over a glass of wine, looking at a few previously-picked recipes off of Pinterest, and thinking outside the box for a home-cooked meal made among friends.
Want to get a taste of the experience? Here’s what we made last time! Give it a try for yourselves and then join us next month. Email email@example.com if you’re interested.
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
- 2 cups cooked corn , fresh or frozen (see Note)
- 1-2 avocados , cut into 1/2-inch cubes
- 1 pint cherry or grape tomatoes , halved
- 1/2 cup finely diced red onion
- 2 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.