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All Recipes Are Below:
Instant Pot Turkey-Stuffed Peppers
Scott Rounds
Active Time 31 Mins
Total Time 48 Mins
Yield Serves 4 (serving size: 1 stuffed pepper)
Ingredients
4 large multicolored bell peppers, tops cut off and chopped, peppers hollowed and seeded 1 pound 93% lean ground turkey 3/4 cup cooked brown rice [I love Trader Joe’s frozen brown rice] 1/3 cup seasoned breadcrumbs 3/4 cup reduced-sodium marinara sauce, divided 1/4 cup minced onion 1 ounce grated Parmesan cheese (about 1/4 cup) 3 tablespoons chopped parsley 2 teaspoons tomato paste 1/4 teaspoon kosher salt Black pepper to taste 1 large egg, beaten 1 garlic clove, minced 1/2 cup water 1 ounce shredded mozzarella cheese (about 1/4 cup)
Nutritional Information
Calories 399 Fat 16g Satfat 5g Unsat 10g Protein 35g Carbohydrates 31g Fiber 6g Sugars 10g Added sugars 0g Sodium 648mg Calcium 25% DV Potassium 14% DV
Step 1
Combine chopped pepper tops with ground turkey, cooked brown rice, breadcrumbs, 1/4 cup marinara sauce, onion, Parmesan cheese, parsley, tomato paste, salt, black pepper, egg, and garlic. Mix thoroughly.
Step 2
Stuff about 1 cup ground turkey mixture into each pepper. Pour 1/2 cup water into bottom of Instant Pot. Place a rack in the pot; stand stuffed peppers upright on the rack. Cover each pepper top with 2 tablespoons marinara sauce. Cover and cook on high pressure 15 minutes; natural release. Open the lid, top with mozzarella cheese, and cover until cheese melts, about 2 minutes.
Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes.
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Spice-Roasted Salmon with Roasted Cauliflower
Active Time 20 Mins
Total Time 30 Mins
Yield Serves 4 (serving size: 1 fillet and about 3/4 cup cauliflower)
Ingredients
1 tablespoon olive oil 1 teaspoon ground cumin, divided 3/4 teaspoon kosher salt, divided 1/8 teaspoon freshly ground black pepper 4 cups cauliflower florets 1/4 cup chopped fresh cilantro 1/4 cup golden raisins 1 tablespoon fresh lemon juice 1/2 teaspoon ground coriander 1/8 teaspoon ground allspice 4 (4 1/2-oz.) skin-on salmon fillets (about 1 in. thick) Cooking spray 4 lemon wedges
Nutritional Information
Calories 270 Fat 11g Satfat 2g Unsatfat 8g Protein 30g Carbohydrate 13g Fiber 3g Sodium 455mg Calcium 5% DV Potassium 24% DV Sugars 8g Added sugars 0g
Step 1
Preheat oven to 450°F.
Step 2
Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450°F for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.
Step 3
Reduce oven temperature to 400°F.
Step 4
Combine remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, coriander, and allspice in a small bowl. Rub spice mixture evenly over fillets. Arrange fillets, skin side down, on a foil-lined baking sheet coated with cooking spray; bake at 400°F for 10 minutes or until done. Serve with cauliflower mixture and lemon wedges.
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