Langsung ke konten utama

UNSTUFFED PEPPER BOWLS


UNSTUFFED PEPPER BOWLS

Thus, instead of a multi-stage process of cooking pepper, cooking white rice (and waiting 30 minutes before it is completed), preparing the filling, stuffing the peppers, and then baking the pepper, here you just fry everything in a pan and serve it on top. microwave cauliflower shop rice.

You save so much time (traditionally stuffed peppers take 60 - 90 minutes, here about 20 - 25), and at the same time there is much less effort - less preparation, fewer steps, less cleaning, etc. But you still get the same aromas!

This is the easiest dinner I have prepared in a short time, and my family loved it, and I'm sure it will become regular here!

Ingredients

2 tablespoons of olive oil, separated
1 small yellow onion, diced (1 cup)
2 cups chopped bell pepper (any color)
Salt and freshly ground black pepper to taste
1 pound of lean turkey
2 cloves of chopped garlic (2 tsp)
1 tsp chili powder
1 teaspoon ground cumin
A little dash of cayenne pepper, (optional)
1 (14.5 ounces) canned dried tomatoes
3 tablespoons minced fresh parsley
2 (10 ounces) pcs. frozen cauliflower rice cooked according to packaging instructions and seasoned with salt
1 cup finely chopped cheddar cheese (optional)

Instructions

  1. Heat 1 tablespoon of olive oil in a 12-inch non-stick pan over medium heat.
  2. Add onions and fry for 2 minutes, then add sweet pepper, season with salt and pepper and fry until soft for about 6 minutes.
  3. Transfer the pepper mixture to a plate. Heat the remaining 1 tablespoon of olive oil in a pan over medium heat.
  4. Add large crumbs to the turkey, season with salt and pepper.
  5. Let rest until golden brown at the bottom, about 2 minutes, then toss.
  6. Continue cooking and breaking the turkey for about 2 minutes until it is almost completely cooked, then add garlic, chili powder, caraway seeds and cayenne pepper.
  7. Cook the turkey, then add the tomatoes and pepper mixture and warm for about 1 minute. Add the parsley.
  8. A plate with cauliflower rice, cheddar cheese on top (I like to add it to the middle layer so that it melts well), then sprinkle with chopped turkey mix and serve warm.


This article is adapted form this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal {healthy meal prep breakfast} DESCRIPTION Superfood oatmeal porridge at night is ideal for preparing healthy meals breakfast! Blueberries, flax seeds, chia seeds and gluten-free oats help refuel your body for the whole day. INGREDIENTS • 1/2 cup blueberries, frozen or fresh, divided • 1/2 cup gluten-free oatmeal, divided • 2 tablespoons of chia, divided • 4 tsp ground flaxseed separated • 1 teaspoon ground cinnamon, divided • 1 cup almond milk or coconut milk • maple syrup for drizzle on top, if desired INSTRUCTIONS 1. Place 1/4 cup frozen blueberries on the bottom of the cups. 2. Add 1/4 cup gluten-free oatmeal. 3. Then add 1 tablespoon of chia seeds to each cup, and then 2 teaspoons ground flaxseed and 1/2 teaspoon ground cinnamon. 4. Fill each 1/2 cup with a cup of almond or coconut milk. 5. Sprinkle top with maple syrup (if desired). 6. Gently mix, then refrigerate for 2 hours or 24 hours. 7. Remov...
Posting Komentar
Baca selengkapnya

Salsa Fresca Chicken

Salsa Fresca Chicken INGREDIENTS 2 pounds boneless boneless chicken breast 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups of fresh pico de gallo 1 cup of grated Monterey Jack cheese garnish Chopped fresh coriander INSTRUCTIONS Preheat the oven to 375˚F. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper. Cover the chicken with the pico and top with cheese. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F). Garnish with chopped coriander and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE

EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE Ingredients 1 pound zucchini trimmed and finely chopped along 9 ounces of fresh chopped spinach 24 oz ricotta cheese 3 oz parmesan 1 beaten egg 2 teaspoons minced garlic 1/4 cup fresh basil 1/4 cup fresh parsley 1/2 teaspoon chopped red pepper 24 oz marinara 12 ounces of partially defatted mozzarella 12 ounces gluten-free lasagna noodles cooked according to package instructions Instructions Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside. Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture. Preheat the oven to 350 degrees. In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper. Brush a 13 x...
Posting Komentar
Baca selengkapnya