While everyone says that breakfast is the most important meal of the day, I say that lunch should be the biggest!
Some of you know that I am on a healthy journey and trying to lose some weight that stress, moving, and the holidays have all packed on. One of the changes I wanted to make was to take a page from the Mediterranean diet and make lunch my biggest meal. This helps me to eat and burn. In other words, I am not going to bed after eating a large meal and letting my body turn those calories into sugar which adds to those hips! By eating a larger meal at lunch, I am active for hours following which means those calories are absorbed as energy instead!
So one of the best things about living in California is the abundance of produce no matter what time of the year! After a trip to the grocery store this past weekend, I came home with a receipt that was way too long but managed to scoop out some great items! One of which was these amazing red bell peppers. So what to do with these sweet treats?
Stuffed Red Bell Peppers with Grounded Turkey and Basmati Rice
- 4 large green bell peppers
- 1½ teaspoons extra virgin cold pressed olive oil
- 1 medium Spanish onion, chopped
- 6 clove garlic, minced
- 1 shallot, minced
- 1 pound lean ground turkey
- 1½ cups cooked basmati rice
- 1 8-ounce can tomato sauce, (1 cup), divided
- 1 teaspoon Himalayan pink salt (add more to taste)
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon cayenne pepper
- Make sure that your Basmati rice is cooked al dente. Remember that it will cook a little more in the peppers!
- Preheat oven to 350°F.
- Hollow out the peppers by cutting out stem ends of bell peppers; I saved the tops to put on top for decoration. Scoop out seeds.
- Make sure the bottom of your large nonstick skillet is coated with olive oil. Heat the oil in over medium heat. Add onion, shallots, and garlic and cook, until the onions are soft (about 3-5 minutes). Add turkey mixing with the onions, shallots, and garlic, just until it looks brownish, about 2-4 minutes.
- Add precooked Basmati rice and mix with turkey. Add 1 cup of tomato sauce and continue to mix together. Add salt and pepper to taste.
- Stuff the peppers with the mixture, leaving behind any fat and place them in an oven-safe dish like a 2-quart casserole dish. Bake uncovered for 20 minutes to finish cooking the meat and rice mixture. Then cover and finish baking for 10-15 minutes until peppers are tender.
If you would like the recipe for my kale salad, please let me know in the comments below! I will make sure to post more recipes in the future!
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