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: mediterranean chicken + mjeddrah

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image-9

Tired of the same tried and true "healthy" dinners? So are we. That is why we scoured the web and our own recipe boxes to put together a meal that was easy, yes, but also  just a step outside your normal weekday routine. Part family recipe, part brilliant Blogger discovery, this chicken and Middle Eastern pilaf dish will give your taste buds a much needed jolt - leaving you feeling satisfied, but not overly full. What You'll Need:

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image-7

For The Chicken (Recipe co: A Bitchin' Kitchen) -

3-4 Cloves Garlic

Juice of 1 Lemon

2 tsp. Red Wine Vinegar

2 T. Plain Non-Fat Greek Yogurt

1 T. Dired Oregano

4 Boneless/Skinless Chicken Breast Halves

Salt + Pepper to Taste

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image-8

For The Mjeddrah -

1c. Lentils (rinsed)

1c. Brown Basmati Rice (rinsed)

1/2 Large Yellow Onion

3-4 Cloves Garlic

1/4 c. Olive Oil

1/2 T. All Spice

Salt + Pepper to Taste

How To Make it Happen:

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image-6

For the Chicken -

Combine all of the above ingredients (sans chicken) in a dish and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.

Preheat the oven to 350 degrees.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run cl

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image-11

For the Mjeddrah -

Begin by cooking rice according to packaging instructions and set aside.

Heat olive oil in skillet on medium-low. Add chopped onions, garlic and seasonings then cover. Stirring occasionally,  cook until the mixture until the onions are a nice golden brown then remove from heat.

Meanwhile rinse and thoroughly drain the lentils. Place in large pot with 4c. water and bring water to a rapid boil. Lower temperature to a gentle simmer and continue to cook uncovered, for about 20-30 minutes.

Once lentils are cooked completely, add rice and onion mixture to the pot and gently combine all ingredients.*

*Serve with a dollop of plain non-fat Greek yogurt