BURN bites: moroccan stuffed peppers

M Stuffed Peppers 2
M Stuffed Peppers 2

We are all about spicing things up in the kitchen, but rarely have the time. This easy and delicious recipe is a great way to experiment with new fresh new flavors, without digging into your evening routine. Its hearty AND healthy and can be adapted to fit your lifestyle. Not a fan of lamb? Use lean ground beef! Not down with meat on your menu? Lentils are a GREAT substitute! Whatever way you choose to go, this one is sure to be a hit.

What You'll Need:6 bell peppers 1 c. brown basmati rice (2 c. cooked) 1 lb. ground lamb (lean ground beef, or lentils) 1 small yellow onion (chopped) 3 cloves garlic (chopped) 1 container (3.5 oz) reduced fat feta 1/2 bunch mint 1/2 bunch parsley 1 T olive oil 1 t cinnamon 1/2 t cumin 1/2 t all spice 1 1/2 c. low-sodium vegetable juice 1 1/2 c. non-fat greek yogurt salt + pepper to taste

How To Make It Happen:

Begin by preparing your basmati rice according to packaging directions and set aside.

Next, remove the tops of your bell peppers and scoop out their insides. Coat them with 1/2 T olive oil, salt and pepper and place top down in a greased baking dish. Place the dish in a 450 degree oven and bake for about 15 minutes - just until the peppers begin to soften. Remove from oven and sit upright in the dish.

Meanwhile, heat 1/2 T olive oil in frying pan with your onion and garlic. Once they are tender, add your lamb and spices to the pan - breaking the lamb apart as it begins to heat up. When the lamb has been cooked thoroughly through, combine the meat mixture with your rice and add your parsley, mint and feta.*

Distribute the "stuffing" evenly amongst your bell peppers. Pour a 1/4 c. of vegetable juice over each, then place dish back into oven and cook the stuffed peppers for an additional 20 minutes.

Serve topped with a 1/4 c. non-fat greek yogurt.

*If using lentils, prepare according to packaging instructions. Add cooked garlic and onions and then add to rice.

Recipe Details:

Servings: 6

Serving Size: 1 Pepper

Nutritional Info: 445 Calories Per Serving

BURN bites: butternut squash + italian turkey lasagna

Alright, alright, alright… We KNOW we’ve been on quite the butternut squash kick, but we just cant get over how delicious and versatile this stuff is! Our latest Burn Bites recipe is a twist on a family favorite. We’ve taken lasagna to a whole new level by substituting the carb heavy pasta layers with low-calorie slices of squash! We lightened things up even more with a flavorful turkey sausage mixture and fat-free ricotta cheese. The result? Nothing short of award winning.

What You'll Need: For the Béchamel -

1/4 c. All Purpose Flour

1 1/2 c. Fat-Free Milk

2 c. Low Sodium Chicken Broth

Salt + Pepper To Taste

1 tsp. Chili Powder

1/2 tsp. Nutmeg

For the Filling (Meat Layer)-

1 pkg. (5 links) Italian Turkey Sausage

1/2 tbs. Olive Oil

3 Cloves Garlic (chopped)

3 c. Fresh Spinach

For the Filling (Cheese Layer)-

1 Tub (15 oz.) Fat-Free Ricotta Cheese

1 Large Egg

1/2 c. Shredded Mixed Italian Cheese

1 Medium-Sized Butternut Squash (peeled + cut lengthwise in 1/4 inch sheets)

How To Make It Happen:

Heat oven to 375 degrees and coat 9X13 in. pan with cooking spray. On the stove, bring broth and milk to a boil. Add flour, salt, pepper, nutmeg and chili powder - stirring constantly until mixture becomes thick (about 8-10 minutes). Remove from heat and set aside.

Drizzle olive oil into a medium-sized sauce pan, then add sausage links. Break apart links and cook through thoroughly. Set aside.

Add garlic to the pan and cook until golden. Incorporate spinach, then cover and set aside - allowing the spinach to wilt. Once spinach is wilted, add cooked sausage.

In a small mixing bowl, combine ricotta, egg and 1/4 cup of the shredded cheese.

Now for the fun part!

Ladle a small portion of the béchamel onto the bottom of baking dish and top with a layer of butternut squash. Layer squash with cheese, then meat, then béchamel. Continue layering until you run out of squash and top with a final layer of meat and béchamel, then sprinkle with remaining 1/4 cup shredded cheese. Cover with foil and bake for 40 minutes.

Finally, remove foil and bake an additional 5-10 minutes (until the top of your lasagna is golden brown).