So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Friday, September 16, 2016

Meg's Stuffed Peppers, RP Style

I've always been a big advocate of meal prep (going back to way before I started this blog however many years ago). It's not that difficult, it just takes some planning and a chunk of time to devote to it. An added challenge when doing RP is being able to keep track of your macros and tweaking things to make it "fit". I'm working on trying to figure out how to offer my services (Meg's Meals?) for meal prep in a way that a) I won't go crazy and still enjoy doing it for my own family b) it makes it worth my time and c) is streamlined and simplified. In doing so, I've enlisted the help of a few guinea pigs at my box to test out recipes. Today's meal is an updated version of the Stuffed Peppers I used to do while we were deep into Paleo.  Let me know how you like it!

Stuffed Peppers, RP Style

Makes 8
Each pepper: 404 calories/34P/56C (46net)/9F

8 green bell peppers, tops cut off and de-seeded
1.5 lbs 93% lean ground beef
1 tsp black pepper
1/2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
4 oz yellow onion, chopped
4 oz celery, chopped
4 oz can mushrooms, drained
2 cups riced cauliflower
16 oz sweet potato, peeled, boiled and mashed (helps to bind mixture)
1.25 cups reduced fat shredded mozzarella cheese

Cut tops off of bell peppers and de-seed (I chop up the tops and save them for other uses). Fill a large pot with about 1 inch of water and place peppers in (cut side up). Bring to a boil and steam for about 5 minutes. Remove from pot and slice each pepper in half (you might need to let it cool first) and place in casserole dish.

Meanwhile, brown ground beef in a large saucepan. Season with spices and add onions, celery, mushrooms, and cauliflower. Saute until soft and then add mashed sweet potato.

Fill each pepper half with 3 oz of filling and top with 18g of cheese (if you're not counting macros, then you don't have to be so exact). At this point you can cover and refrigerate until you're ready to eat 'em. Back at 350 for about 20 minutes, until filling is heated through and cheese is melted (probably longer if they've been refrigerated, but keep an eye on the cheese).

I served mine with roasted red onions and broccoli (lightly mist with coconut cooking spray, S&P, garlic powder). If you need to add fats, guacamole would be really good added to them!

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