Happy Monday. Last blog post we went over how to up your workout game with Betaine Anhydrous/TMG.
Like I always say though, there’s a time for workout nutrition and a time for whole foods. While nutrition is function first and flavor later, I’m a firm believer you can have both.
This week we’re back to enjoying the warm weather with another great Grill Memoirs recipe. You all know I’m all about a good burger, but this time around I thought I’d change things up.
So imagine this – it’s a warm Saturday night, you’re out in the backyard with good family and friends, listening to some Thomas Rhett’s ‘Beer Can’t Fix’ with a nice cold one, and you want something outside of a good beef or turkey burger.
You’ve gone fishing and have a few steaks on the grill, but you still want some sort of additional red meat option that’s not too heavy – this is where beef stuffed bell peppers topped with Parmesan cheese come in.
They go great with your choice of carbs and will knock out 1 of the 2 vegetables you’ll need for dinner so it’s a win-win (speaking of, if you have trouble figuring out what to eat every day, check out the SUPP UP. No Bull Meal Planner for $9.99 over at the SUPP UP. shop now).
Let’s get started.
Grill Memoirs: Perfect Beef Stuffed Bell Peppers [5 Steps].
This is a great recipe because it only takes 5 steps and 6 ingredients.
Makes: 1 serving.
Prep Time: 5-10 minutes.
Cook time: 10 minutes.
Total Time: 15-20 minutes.
Items Needed: A grill or an oven. Foil. A chopping board. A large bowl. Cast iron skillet (smooth, no slots).
Ingredients:
- 170 grams ground beef
- 3 red, green, or yellow bell peppers
- 1 chili
- 1 Tbsp evenly mixed minced garlic and onion
- 10-12 grams Parmesan cheese
- Salt and Pepper (to taste)
- Apple Cider or White Vinegar (for cleaning the beef)
Directions:
- Fire up your grill, making sure it reaches at least 450 F (250 C), get your cast iron skillet hot.
- Cut the top off your bell peppers and remove seeds.
- Place peppers on foil in the grill until you finish cooking your beef.
- Heat beef on cast iron skillet (smooth, without slots), cook halfway, then add garlic/onion mix, salt and pepper, and chili, cooking for about 5-10 minutes until beef is cooked all the way.
- Take the peppers out, stuff them with beef, and top with Parmesan cheese.
Pretty straightforward right? Here’s the macros and a few tips…
Macros:
P: 36 grams, C: 18 grams, F: 9 grams
If you’ve been reading my blog for a while now, you’ll know I always use vinegar to pull junk out of any protein I cook. It pulls any strong flavors and residual bacteria out of them, ensuring you get the best flavor and the cleanest end result. While I know some may disagree with me, you CAN rinse your proteins – just do it with ice cold water.
Similar methods are used when cleaning and processing meat.
I like this recipe because it provides a big hit of protein, healthy carbs, minerals, healthy fats, a good dose of CLA, antioxidants, capsicum to burn fat, and more.
If you’ve already bought the SUPP UP. Meal Planner, you’ll know this also makes it easy to complete your meal plan, among other things. If you haven’t bought it already, go ahead and get it now available for instant download – you’ll be able to start using it immediately.
All in all, you’re looking at 36+ grams of protein from this crazily quick recipe.
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Both books have recipes that provide nutritional breakdown so it makes things dead easy.
Drop by next week for yet another great post to add to your workout and nutrition arsenal.
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Photo Credit:
Photo 1 &2: Louis Hansel