Stuffed Peppers

This is a family friendly recipe with just the right combination of high protein and complex carbohydrates.

Ingredients:

• 4 bell peppers, halved and seeded
• ¼ cup of water
• 2 cups of yellow rice cooked
• 2 cups of shredded cheddar cheese
• 1lb of ground turkey, browned and drained

Directions:

1.  Arrange peppers in a 9x13 glass baking dish, cut-side down. Pour ¼ cup water in bottom of dish.
2. Cover dish tightly with foil and bake in preheated oven at 425 for 20 minutes. Do not turn oven off!
3. Drain peppers on paper towels and place peppers back in dish, cut-side up.
4. Stir in 1 ½ cup of cheese and ground turkey into prepared rice.
5. Fill the peppers with rice mix and sprinkle remaining cheese on tops of peppers.
6.  Bake uncovered for 5 minutes, or until cheese is melted.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

This recipe was a hit at a small get together at our house this past Sunday. Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 

Ingredients:

• 1 cup Jasmine Rice
• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon Stevia
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple
• 2 limes, thinly sliced

Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

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