Turkey Stuffed Bell Peppers

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(yields 5 servings or peppers)

Ingredients

  • 5 medium bell peppers (any color)
  • 2 teaspoons olive oil
  • 1-1/4 pounds extra lean ground turkey (99%)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, finely chopped
  • 1-3/4 cups shredded cheddar
  • 1-1/2 cups soft bread crumbs
  • 1/4 teaspoon paprika

Directions

  1. Preheat oven to 325°. Cut peppers lengthwise in half; removing the ribs and seeds. Place in a sheet pan lined with aluminum foil and coated with cooking spray.
  2. Heat oil over medium-high heat in a large skillet. Add raw turkey, onion, garlic and seasonings over medium-high heat until meat is no longer pink, approximately 6-8 minutes.
  3. Decrease heat to low, allowing mixture to cool slightly. Stir in tomatoes, cheese and bread crumbs.
  4. Fill pepper halves with turkey mixture. Sprinkle with paprika and bake, uncovered, until heated through and peppers are tender, 20-25 minutes.
  5. Enjoy!

Almond Coconut Energy Bites

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Ingredients

  • 2 cups medjool date, pits removed
  • 1/2 cup roasted almond
  • 1/2 cup almond butter
  • 1/2 cup unsweetened shredded coconut, divided
  • 1 pinch salt
  • Dark chocolate chips, chia seeds, flax, and any other extras you desire!

Directions

  1. Combine dates, almonds, almond butter, salt, half of the coconut and anything else you’re adding to the recipe in a food processor and blend until a sticky dough forms. You may add a small amount of water to the combination if dough is too dry and sticky.
  2. Wet your hands and form dough into 2 tablespoon-sized ball. Roll in remaining shredded coconut. 
  3. Let dry at room temperature for 2 hours before serving. Store in an airtight container. 
  4. Enjoy!