I had been craving stuffed bell peppers for a while so I finally decided to try making them at home. My husband is not a big fan of stuffed bell peppers, so I wanted to make sure he would enjoy it as well. Turns out, they are super easy to make and my husband loved it because I added a secret ingredient!
Whats the secret ingredient?
Garam Masala is a very common Pakistani/Indian ingredient that you find in a number of South Asian recipes! Garam Masala is a combination of 8 ground spices that has a unique flavor & a distinctive aroma. Read my post to learn how to make it at home!
Serving Size: 1 Bell Pepper; Calories: 400 – 425 kcals (depending on the size of the bell pepper)
First cook the beef. For that you will need:
- 1 lb lean beef
- 1 cup chopped onions
- 1 Tbsp ginger and garlic paste
- 1 tsp salt
- 1 tsp red pepper
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 4 Bell Peppers
- 1 cup cooked brown rice
- 0.75 cup marinara sauce
- 1/8 cup Mexican blend cheese
- Preparing the meat:
- Place the beef in a non-stick pan on medium heat and put ginger & garlic paste, salt, red-pepper and turmeric powder.
- Let it cook for 15 minutes until the meat has turned brown and some of the water from the meat has dried
- Add chopped onions and cook until all the water has dried
- Add garam masala and stir well. Remove from the heat.
- Boil water
- Remove the top of the bell pepper and hollow out the bell peppers
- Put the bell peppers in boiling water for 5- 7 mins
- Mix beef, rice, and sauce in a bowl
- Stuff the bell peppers with the beef, rice & sauce mix
- Top each bell pepper with cheese
- Bake at 400 degrees for 30 minutes
- Serve hot
This Quinoa recipe is super easy to make and very delicious in addition to being a good source of protein an fiber — my husband absolutely loves it (well…he has no choice)! It goes well as a side with grilled chicken or even as a meatless entree served with avocado!
Here is the skinny on Quinoa
- A source of fiber and protein
- A source of potassium and iron
- Gluten free
Serving Size: 1 Cup; Calories per serving: 240 Kcals
- Quinoa, 1 cup
- Water, 2 cups
- Tomatoes, 1 cup chopped
- Jalapenos, ½ cup chopped
- Corn, canned, no-sodium (drained), 1 can (approx 15 oz)
- Black Beans, canned, low-sodium (drained), 1 can (approx 15 oz) – I prefer to use dry black beans instead of using canned.
- Cumin powder, 1 tsp
- Red chili powder, 1 tsp
- Salt,1 tsp
- Lime, 1
** once i even added taco seasoning to spice it up 🙂
- Place all ingredients in a large pot.
- Cover and simmer (medium low heat) for approximately 20 minutes or until no water is left.
- Top with cilantro and squeeze some fresh lime juice.
P.S. Canned diced tomatoes and jalapenos can be used as well.
Hummus is a very common side dish in the Middle East that is gaining popularity in the West. It is a great low calorie snack and a good vegetable source of protein.
Chickpeas, the main ingredient in hummus, are rich in fiber and protein. They also contain vitamins and minerals such as folic acid (chickpeas tend to be higher in folic acid than other beans), zinc, and magnesium.
Read complete article here.
Number of Servings- 8 Serving size – 2 tbsp
114 Kcals 16.7 g CHO 4.6g Pro 4.3 g Fat
Hummus with Pita Chips
- Chickpeas – 1 can (15 oz)
- Lemons – 6
- Tahini – 1 Tbsp
- Garlic cloves – 2
- Cold Water – 2 tbsp
- Olive oil – 1tbsp
Blend it all and refrigerate
Enjoy with pita chips or fresh veggies!
Number of servings: 6 Serving size: 2 pieces of chicken Calories: 240 calories
1 whole chicken
8 medium sized tomatoes (cubed)
1 cup oil
1 tbsp minced ginger
1 tbsp minced garlic
1/4 tsp (turmeric powder)
2 Tbsp cayenne pepper flakes
½ tsp red chili powder 5-6 green chili (split into half and remove the seeds)
2 Tbsp plain low fat yogurt
11/2 tsp fenugreek leaves (Qasuri Methi)
1 tsp salt
1 tbsp fresh cilantro
1. Heat the oil and add garlic, ginger, and chicken. Cook the chicken on high heat until it turns white.
2. Add cayenne pepper flakes, red chili powder, turmeric powder, and tomatoes. Cook until there is very little water remaining in the pan.
3. Add yogurt and cook till water dries up and oil has surfaced.
4. Add fenugreek leaves (qasuri methi) and green chilies.
5. Add 1 tsp salt or as desired. 6. Optional: add ground gram masala
7. Garnish with cilantro
Note: the calories are based on the estimate that 5.3% of the corn oil was absorbed and rest was burned. Absorption depends on the heat, type of oil, and food that is being cooked. Information is based on this research article.
Chappli Kabab is one of my favorite foods but it is usually deep fried in oil. My mom slightly adjusted the recipe on the back of the Shan Chappli Kabab masala box to make it a little healthier.
Bake it don’t fry it!
Forget the egg!
Serving size: 2 kababs
Number of servings: 6
Nutrition information per serving: 319 kcals, 16 g protein, 25 g fat
- 500 grams of regular ground beef (approximately 1 lb)
- Shan Chappli Kabab Masala (1 packet =100 g)
- 1 large tomatoes, sliced
- 1 medium onion, chopped
- 1 large jalepeno pepper, finely chopped
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp corn oil
- In the minced meat add Shan Chappli Kabab masala, onion, jalepeno, ginger, garlic, and oil.
- With wet hands make thin flat round kababs (about 12 kababs). Place a slice of tomato on one side of the the kabab, and place on baking sheet (spray the baking sheet with oil)
- Bake in 350 degrees oven for 20 minutes or until kababs are cooked (internal temperature of 165 degrees)
Use lean ground beef (281 kcals/serving) to reduce the fat and calories. Use chicken instead of meat to cut out the calories even more.
- Kabob…Kabab…Kebab (eatlikearabbitrecipes.wordpress.com)
These are one of my favorite homemade cookies. The recipe is from my friend’s blog (http://canihavesomemoremum.wordpress.com)
1/2 cup (1 stick) unsalted butter, room temperature + 1/2 cup unsweetened applesauce (applesauce is used to reduce the amount of fat)
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups semisweet chocolate chips
Preheat oven to 375 F. In a large bowl, whip together the butter, apple sauce, sugars, and vanilla extract. Blend in the eggs. Fold in the oats, flour, salt and baking soda until properly mixed. Stir in the chocolate chips.
Line a baking sheet with parchment paper. I used a #40 disher to scoop my batter. Place the dough 2 inches apart and bake for 7 minutes. Rotate pan and bake for 7 more min, 14 min total. Cool the cookies on a cooling rack and repeat with the remaining batter.
1 cookie = 99 calories, 16 g carb, 4 g fat, 2 g protein
I have always wondered how many calories and how much protein I was getting when I had one of my favorite foods: my mom’s homemade daal. Daal is a very common dish in Pakistani and Indian culture and is made from orange lentils. Below is the recipe and nutrient analysis:
Masoor Dal (orange lentils) 1 cup
Water – enough to dip the lentils
*Wash and soak for half an hour
*Then on medium heat, add the following:
1 Tbsp Oil
1 tsp Chili powder
1 Tomato – cut into cubes
½ tsp turmeric powder
*Cook till the lentils are tender. Blend with the hand blender. Add salt and green chili. Add fresh chopped cilantro right before serving. Add jalapeños to spice it up.
Servings per Recipe: 4
Serving Size: 1 cup (8 oz)
Amount per Serving:
Total Fat 3.8 g
Protein 4.8 g
Many people add meat to daal and it would increase the calories per serving. I enjoyed 1 cup of daal with 1 cup of cooked rice and 1 cup baby vegetables that totaled up to 370 calories.
Lentils are a good source of protein and ½ cup of pure lentils will provide about 7-10 grams of protein!