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Author:
Kevin Curry
Stuffed Bell Peppers & Green Smoothie
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Stuffed Bell Peppers with extra lean grass fed beef, wheat pearl couscous, jalapenos and a green smoothie (spinach, pear, cucumber). And yes, goat cheese, son!
Steps
Step 1
Set the oven to 450F.Season grass fed ground meat. I used paprika and Mrs. Dash Southwest chipotle. Cook in a skillet and toss in diced jalapenos.
Step 2
In a separate pot, cook couscous until finished.
Step 3
Add the cooked couscous to the meat when it has finished cooking and add 1/8 cup no sodium chicken/beef broth. Cook for roughly 3 minutes on the skillet on medium heat.
Step 4
Cut the tops off 2 bell peppers and remove the inside. Place the mixture of beef and couscous in the bell peppers.
Step 5
Bake in the oven for about 10 – 12 minutes.
Step 6
Smash them! Makes 2 servings using 7oz extra lean ground beef and 1/3 cup wheat pearl couscous (measured dry).
Approx macros per serving:
Stuffed Bell Peppers & Green Smoothie
Kevin Curry
INGREDIENTS
INSTRUCTIONS
-
Set the oven to 450F.Season grass fed ground meat. I used paprika and Mrs. Dash Southwest chipotle. Cook in a skillet and toss in diced jalapenos.
-
In a separate pot, cook couscous until finished.
-
Add the cooked couscous to the meat when it has finished cooking and add 1/8 cup no sodium chicken/beef broth. Cook for roughly 3 minutes on the skillet on medium heat.
-
Cut the tops off 2 bell peppers and remove the inside. Place the mixture of beef and couscous in the bell peppers.
-
Bake in the oven for about 10 – 12 minutes.
-
Smash them! Makes 2 servings using 7oz extra lean ground beef and 1/3 cup wheat pearl couscous (measured dry).
Nutrition per serving
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