Stuffed Bell Peppers

So I have made some drastic diet and lifestyle changes in effort to be a little more healthy, lose some weight and just feel better overall. I have cut back on red meat and alcohol. I've cut out refined sugar as much as I possibly can. I have quit all carbonate drinks and eliminated as much processed food as I can. I've also tried to up the amount of lean protein I eat every day. So far it's worked very well. I'm down quite a bit in weight, dropped a couple of pant sizes, I sleep better and feel better overall.  I still have the occasional steak and I do enjoy my favorite Texas foods but on a very limited basis. I have to say I have not missed any of it and I don't really crave anything.

So here is a recipe that I have been making and I take it for lunch often. Once everything is cooked and cooled I wrap each one in plastic wrap and freeze it.  Then each night I put one into the fridge for lunch the next day. By the time noon rolls around all it needs is about 2 minutes in the microwave and its ready to go.  I like to have some additional protein with it this like a roasted chicken breast.

This recipe does rely on a Trader Joe's product.  You can substitute your own quinoa & butternut squash blend if you don't have a Trader Joe's nearby. This one just makes it very easy and its pretty healthy.

Stuffed peppers (I snuck in a little corn for fun)

Ingredients

8 medium or 6 largre bell peppers, any color, tops and seeds removed
1 lb ground turkey
1 1/2 cups diced zucchini
1 can fire roasted chopped tomatoes, drained
1 package Quinoa & Butternut Squash Duo (Trader Joe's), defrosted
1 medium white onion, chopped
2 cloves of garlic, crushed and chopped
2 tbsp olive oil
2 tbsp grated parmesan cheese
2 tsp kosher salt
2 tsp course ground pepper
2 tbsp ancho powder (standard chile powder will work as well)


Method

Add 1 tbsp olive oil to the pan over medium high heat
Add the onion and sprinkle with salt and pepper. Sauté until it starts to get tender.
Add garlic and zucchini. Sprinkle with salt and pepper,
Cook the until zucchini just starts to brown and get tender, tossing and stirring often.
Add tomatoes and stir to incorporate. 
Reduce the heat to medium
Now add the entire bag of quinoa mix. Stir until incorporated and heated throughout.
Transfer to a large mixing bowl

In the same skillet add the remaining oil.
Add turkey to the pan and sprinkle with salt, pepper and ancho powder.
Break into small pieces and cook until done.

Combine the turkey with the quinoa/vegetable mixture in the mixing bowl.
Mix in the parmesan cheese
Spoon this mixture into the bell peppers, packing tightly but don't break the pepper.

Cook on a foil lined sheet pan for 30 minutes at 375 (350 in convection oven).
Serve hot or cool, wrap and freeze for later use.

I totaled everything up and its approximately 200 calories per serving (1 pepper).


You can add spinach, carrot, corn, celery, nuts, dried berries...
You can sub out turkey for chicken, beef, veal, pork or leave it out all together for a vegetarian dish.
You can also use this filling to stuff poblanos.

Pearl Couscous with Roasted Butternut Squash

I decided to go way out of my usual box this time and make a couple of things I've not done before.  I have never cooked or even eaten Israeli couscous before but it looked interesting and I do enjoy regular couscous even though the wife doesn't care for it.  It's a texture thing for her.  I have cooked butternut squash only once before and that was to make a puree for another dish so this was something new.

I have to say that this dish turned out way better than I had expected.  The couscous was tender and had a great texture.  The squash was earthy, slightly sweet and tender but firm. The two also went very well together.  Give this a try and let me know what you think.


Couscous

Ingredients

1 cup Israeli Pearl Couscous
1 1/4 cups chicken stock
1 tablespoon of butter
1 pinch of salt

Method

Add the chicken stock, butter and salt to a medium sized pot.
Bring to a boil. Add the couscous and cook for a 1 minute.
Cover, reduce the heat to a simmer and cook for 10-12 more minutes.
Stir half way to prevent any sticking.
Set aside.


Oven Roasted Butternut Squash

Ingredients

1 large butternut squash
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, diced
1 small red onion, diced
1-2 tablespoons of agave nectar
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Spanish Paprika

Method

Preheat oven to 400 degrees.
Cut the squash in half, scoop out the seeds and peel the outside
with a vegetable peeler.  Cut the squash into 1/2" to 3/4" cubes
Heat the oil and butter in a large skillet, add the squash, onion, garlic,
salt & pepper. Toss in the pan to mix the ingredients and coat everything
with the butter & oil.  You just want to get everything mixed together
and heated up.  While this is in the pan line a sheet pan with foil.  Pour
the contents of the skillet on to the lined pan and spread it out evenly.
Sprinkle the paprika over the top.

Bake this at 400 for about 35-40 minutes or unit the squash is fork
tender.


Final Preparation

In a large serving bowl add the couscous then add the squash a little
at a time, tossing as you go until all the squash is mixed in.  Season to
taste with salt and pepper.