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: roasted shrimp + spaghetti squash

shrimp spaghetti squash
shrimp spaghetti squash

What You'll Need:

1 large spaghetti squash, halved lengthwise

Kosher salt + freshly ground pepper

1/2 pound large shrimp, peeled and deveined

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 roma tomatos, diced

1/2 lemon

1 bunch fresh basil, roughly chopped

How To Make It Happen:

  1. Preheat oven to 375ºF.  Cut squash in half lengthwise, removing seeds and season with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water, and roast until tender when pierced with a knife, about 45 minutes. Let cool.
  2. When about 25 minutes have passed, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
  3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Nutritional Info: 160 calories per serving - Serves 4