If you have ever eaten at a Mexican restaurant, you know that there is just something about that sizzling plate of fajitas that gets you hooked each and every time. Inherently, the meat, peppers and onions that this dish is traditionally comprised of are all healthy; however, the excess oil, tortillas and all of the fix-ins can really start to rack up the calories. So, I decided to recreate this dish by using all healthy ingredients, nixing the tortillas, and baking right in an actual pepper! How cute… and perfect! You’ll love how flavorful this dish is. Plus, it’s so healthy you can even incorporate it as part of your daily or weekly nutrition plan. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
FLOURLESS FAJITA STUFFED PEPPER
4 large bell peppers (red or green)
16 oz. 96% lean ground beef, raw
1/2 cup onion, chopped
1 TB lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1 cup salsa (mild or hot – with approximately 5 calories per TB)
2 cups cooked brown rice
How to Prepare
1. Preheat oven to 350.
2. Carefully remove the stems off the top of the bell peppers and pull out the seeds and membrane in the middle to form a hollow pepper “bowl.” Place the peppers into a large pot of boiling water for 5 minutes.
3. Remove the peppers and place them upright into a shallow baking pan lined with aluminum foil and set aside.
4. Coat a large skillet with non-stick cooking spray and put over medium heat. Add the ground beef, onions, lime juice, garlic powder, and cumin. Cook until the mixture is browned, stirring and chopping with a large spoon until meat is crumbly and firm.
5. Put beef mixture into a large bowl and add the salsa and brown rice. Stir until mixed well.
6. Divide the mixture evenly into 4 portions and spoon each portion into a pepper.
7. Bake the peppers for 25 minutes, or until the tops are golden brown. Enjoy!
Per 1 stuffed pepper (recipe makes 4): 300 calories, 28 grams protein, 35 grams carbohydrates, 4.5 grams fat, 4.5 grams fiber
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.