Follow Lee Crow of Bryant on his fitness path, and try his recipes and health tips. See the the archives to his featured column here.
Hello everyone. Now that cycling season is over it’s time to start sharing some new recipes on Eating Crow.
Also, wanted to let you in on a project I have been working on. I have been keeping a journal of my weight loss journey. I have taken that journal and have been working on a book project. I hope to have it ready for publishing by the end of the year.
Ok, so here’s this weeks recipe.
Lee’s Stuffed Bell Pepper
- 2 tbsp feta cheese
- 2 pounds extra lean turkey
- 2 cans no salt diced tomato
- 2 cans no salt black beans
- 2 cups diced onion and bell pepper
- 1 package Williams chili seasoning
Spray pot with olive oil spray. Sauté onion and bell pepper until caramelized. Add turkey and cook until done. Add Williams chili seasoning and add cumin to desired taste. Add tomato and black beans. Let simmer over low heat for 15 minutes.
Now preheat your oven to 350 degrees. While you wait, cut the top off your bell peppers and clean the seeds and veins out of them. Stuff one cup of turkey filling into bell pepper and top with feta cheese. Place pepper in oven for 20 minutes or until the cheese is softened. In a bowl, place another half cup of turkey mixture as a bed for the bell pepper to rest in.
Remember all recipes are entered into my fitness pal nutrition macro. See that info below.
- Follow Lee Crow of Bryant on his fitness path, and try his recipes and health tips. See the the archives to his featured column here.