The players: 2 red bell peppers
1/2 lb. stew beef
Juice of 1 lemon
2 tbs. chopped fresh oregano
4 cloves of garlic
1 tsp. paprika
salt and pepper to taste
1/2 cup cooked brown rice
1 cup kale
2 spring onions 2 tsp. olive oil, divided
1 tbs. chopped fresh rosemary
2 tsp. grated parmesan
After getting home from work, I drained the water/fats from the beef, and shredded it up using a fork. I added my cooked brown rice to this, and then sauteed my kale, a clove of garlic, and some spring onions in 1 tsp. of olive oil, and tossed 'em in. Mixed it all up with a tbs. of chopped fresh rosemary to kick up the flavor. I then loaded my red bell peppers with the mixture, threw a little parmesan on top, and a drizzle of olive oil on that. I then wrapped my dish with foil and popped it into a 400F oven for 15 minutes. At the 15 minute mark, I removed the foil to let the cheese crisp up.
For a side, I steamed some farmer's market haricots vert, and yellow zucchini. A little salt, a crack of pepper.. so good! This was a big hit for me and Rick. Good good times. And lookit how purdy!!!
Calories: 484, Fat: 14.6g, Sodium: 52g, Fiber: 8.3g, Sugar: 5.7g, Protein: 32.8g
-A&R
Sounds out of this world tasty! Just curious...how do you calculate the nutritional information?
ReplyDeleteI use this website - http://caloriecount.about.com/cc/recipe_analysis.php
ReplyDeleteyou enter in all of the ingredients used, and it gives you a calorie count for the meal.