From our friend Tony Zamora at http://www.tzcoaching.com
Stuff you should eat – Stuffed Bell Peppers
This time of year, most of my athletes and I are going through our winter preparatory diet phase, in which we are training our bodies to become more metabolically efficient for our spring and summer racing seasons. To learn more about diet periodization, be sure to read some of Brian’s previous posts.
During this season, the focus of the diet is to consume as little amount of carbs as possible (I shoot for about 150g a day, or about 1.7g per kilo body weight).
What I hear a lot form clients during this time is, “how can I make food more appetizing?!”. The standard grilled chicken breast or steak with steamed veggies can get a bit old (although those are still staples in my diet!), so this stuffed bell pepper recipe is basically the same – veggies and meat – just prepared a little differently.
Prep Time: 15 min
Cook Time: 30min
Ingredients (good for 2 people)
1lb lean ground beef (we prefer grass fed)
4 medium green bell peppers
½ medium yellow onion
2 roma tomatoes
½ cup shredded cheese
Salt & Pepper
Pre-heat oven to 375 degrees
Heat a large frying pan, adding in the garlic to begin to brown
Chop up the onions, add to the garlic to begin to caramelize
Add in the ground beef, mixing well and adding salt and pepper as preferred (I like a lot of pepper)
Once the meat starts browning, add in the chopped tomatoes
Cut the tops of the green peppers and scoop out the insides
Once the tomatoes get soft, you can turn off the frying pan
Scoop the filling mixture into the bell peppers until they are full
Once all the peppers are full, put the tray into the oven for about 20 minutes, until the peppers get soft
Sprinkle cheese over each pepper, and leave in the oven another 5-10 minutes until the cheese melts
Once the cheese has melted, it’s ready to be served! Just scoop a pepper onto the plate, and add in an optional side dish. Here we had an easy dark salad with cucumber and avocado on top.