stuffed bell peppers

Turkey Stuffed Bell Peppers

As if we haven’t had enough turkey this time of year, here is yet another reason to chow down on the nutrient rich and protein packed poultry.

 

  • 4 large red bell peppers
  • ½ Tbsp. olive oil
  • olive oil cooking spray
  • ½ cup diced onion
  • ½ cup diced red bell pepper (use the tops of your bell peppers)
  • 1 cup brown rice (may omit or substitute with another grain)
  • 2 garlic cloves minced
  • 3lb package of ground turkey
  • 1 tsp. salt
  • ¾ tsp. pepper
  • 1 cup no salt added tomato sauce
  • 4 slices part skim mozzarella (may omit)

 

Directions:

  1. Preheat oven to 350 degrees
  2. Cut the tops off bell peppers and remove the seeds
  3. Place peppers in a large pot of boiling water and boil until tender (about 3 minutes)
  4. Remove peppers from the water and set aside on a plate
  5. In a separate pot cook rice according to its instructions
  6. Coat a large skillet with cooking spray and on medium heat add in olive oil
  7. Sauté diced onions and bell pepper in the same pan cooking until the peppers are tender and the onions are translucent
  8. Add ground turkey, garlic, salt, and pepper to the onion pepper mixture. Cook until the turkey has browned breaking it apart in the pan with a spatula.
  9. Mix in brown rice and tomato sauce
  10. Place bell peppers onto a baking sheet and fill each with ½ cup of the ground turkey rice mixture
  11. Bake for 5 minutes, remove from oven, top each with a slice of cheese and bake again until the cheese has melted.

 

NOTE: After baking them I put the broiler on for a few minutes to crisp up the cheese a bit. If you do this watch your peppers veryyyy closely!

pumpkin protein pancakes final

Pumpkin Pie Protein Pancakes

This is definitely me… but for the 3 months before and after Halloween

I get so excited for fall and Christmas time that I’m always little ahead of everyone else with the seasons. Okay, lets be honest, A LOT ahead. Around the end of July I’m on Pinterest searching unique Halloween costumes, Googling the best fall festivals on Long Island and even checking out local turkey trots to burn off Thanksgiving dinner!

While everyone is holding onto summer sipping their iced coffees and fruit smoothies I’m counting down the days until Starbucks brings back the Pumpkin Spice Latte (AKA: PSL). But eventually the leaves change color and autumn finally comes and goes and as everyone transitions into the Christmas season, I have been there since Halloween while still holding on to all things pumpkin spice.

There are 7 days until Christmas, the trees are bare and there’s snow on the ground but you better believe I made these pumpkin spice pancakes this morning!

 

Ingredients:

 

-1 scoop vanilla chai Fitmiss protein powder

– dash of cinnamon

– 1 tsp. baking powder

– 1 packet stevia

– ½ Tbsp. all purpose flour (I used GF)

– 2 Tbsp. pumpkin spice Chobani (any greek yogurt will do)

– 1 Tbsp. pumpkin puree

– 1 egg (or 3 Tbsp. eggbeaters)

– ½ Tbsp. semi sweet chocolate chips

– cooking spray

 

Directions:

  1. Whisk together dry ingredients
  2. Mix in wet ingredients
  3. Coat skillet with cooking spray and on medium-high heat pour in batter. (I made 3 mini pancakes cooking on one side for 3 minutes, flipping, and cooking the other side for about 1 minute).
  4. Top with Greek yogurt, nuts, more chocolate chips, pumpkin froyo, maple syrup, whipped cream, peanut butter, or whatever else your heart desires.

 

Nutritional Facts made with egg (just pancakes, no toppings):

Serving size: 1

Calories: 243

Fat: 9g

Carbs: 17g

Fiber: 2g

Protein: 25g

Sodium: 767mg

Sugar: 9g

Nutritional Facts made with eggbeaters (just pancakes, no toppings):

Serving size: 1

Calories: 195

Fat: 4g

Carbs: 17g

Fiber: 2g

Protein: 24g

Sodium: 788mg

Sugar: 10g