Wednesdays and Thuirsdays are definitely the hardest 2 days of my week on The Fast Metabolism Diet - Only protein and (certain) veggies.
Breakfast was chicken breast and green beans.
Snack was Collagen
Lunch is going to be my new creation - in the oven now, as well as quick pickled fennel slaw.
Mexican Stuffed Peppers
Makes 2 meals and 4 snacks (or 4 meals if you have 2 halves of the poblano for a serving)
- 1 Red Bell Pepper (halved, seeds and membrane removed)*
- 2 Poblano Chiles (medium sized - halved, seeds and membrane removed)*
- 1 pound lean ground turkey
- 1 medium onion finely chopped
- 1 green onion chopped
- 1 Tbsp Chili Powder
- 2 teaspoons Cumin (all I had left)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Cinnamon
- 1 teaspoon Himalayan sea salt
- 1 egg white
- 1/4 cup chicken stock - no salt added
- extra Chile powder, chipotle powder, salt and black pepper to sprinkle on top
Preheat oven to 375 degrees F. Line 2 8" square pans with foil.
Placed the red bell pepper halves in one pan and the poblanos in the other pan.
Mix the remaining ingredients together and divide fourths and divide 2 again so you will have two 4 ounce portions of turkey to stuff the Red Bell Pepper and four 2 ounce portions of turkey to stuff in to poblanos (not including the other ingredients).
Sprinkle with additional seasonings as desired.
Bake the poblanos for 30 -35 minutes and the red bell peppers for 40 - 50 minutes until the meat is cooked through.
* when selecting the peppers and chiles try to pick ones that will lay flat when halved.
Snack 2 Poblano
Dinner will be a beef patty with broccoli and mushrooms, and pickled fennel slaw.
ps. Loved the flavor of the stuffed bell pepper but the turkey is not company appearance withourt a little salso on top.