Greek Turkey Stuffed Sweet Peppers - Air Fryer Friendly

 

Greek Turkey Stuffed Sweet Peppers

Ingredients

• 1 lb. of lean turkey (mine was 99)

• 2 tbsp. of minced garlic

• ½  small diced onion

• ½ small diced green pepper (optional)

• Greek Seasoning.  I use Cavender’s Greek Seasoning - they also make a no salt alternative one.

  
  
  

• 10-12 small sweet peppers (the little yellow, orange and red ones)

Preparation

1. Ground Turkey in a bowl and add the garlic, onion, pepper, and seasoning (you can also add very small cut pieces of spinach for extra vegetables and nutrients, I was just out) Mix everything together well.

2. Take 10-12 sweet peppers, cut the tops off and split longways, creating two sides to stuff.

3. Take your turkey mixture and stuff each one, very nicely. I also just sprinkle just a little of the seasoning on top too.

4. Spray your air fryer or your sheet pan. Stuff each one and lay in the air fryer.  For the air fryer load in and turn on 390 for 15 minutes. Do not flip. Just check in on how dark you want them.  The oven just put on sheet pan and start for 375 for 20 minutes and then check for how crispy and dark you like them. I find the longer you go, the pepper starts to get that tasty dark almost carmelized skin.

When finished lift out and let cool a minute. This makes enough for 4 people (5 pepper halves a piece) Serve it with a salad. I had mine with a 90 second Jasmine Rice with spinach and lemon. And a small side salad with cucumbers and tomatoes. 

WW Notes

I always like to leave any information on WW points plus. It is my diet of choice for a few years. 

This was 0 for the peppers, 0 for the turkey, That left me enough for the ½ bag of rice for 7 points and 1 point for the olive oil I used in my dressing. 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe.

Welcome to my Journey

Feel free to leave a comment

Peace

Louise

Spicy Tuna Sushi Roll

 

I have been obsessed with finding a good quick way to create that same sushi, California, spicy tuna roll taste at home and without all the work and fuss. I think I may have found a way. I happened upon this package of 60 seconds cauliflower rice. The first one that was not really wet inside. It is made my Natures Intent. Definitely will buy over and over. 

A few weeks ago, we went to public and they are selling their sushi for 7-9 dollars a roll. Yes, good and a nice lunch. But I decided to change it up and make at home. 

Here are my little hacks to lower the carbs and make it fit my WW diet. Also making at home made 6 of them for less than one at publix. 

I enjoyed them right away, fresh is best. I will be making these again. Just wanted to share. 

Spicy Tuna Sushi Roll 

 With Quick and Easy Hacks

Ingredients

Sushi Rice

• 2 - 90 second bags of Jasmine Rice (4 cups - 2 cups per bag) (or if you prefer any rice you like. You can also just make your own white rice. )

• Or if you like the lower carb hack  I used 90 bag of Riced Cauliflower in place of one of the Jasmine Rice.

• ¼ cup Rice wine vinegar

• 1 tbsp spoon of sugar (or a lower carb hack use 1 tablespoon of your favorite sweetener, I use truvia)

Spicy Tuna

• 1 can of drained tuna

• Squirts of sriracha (as spicy as you like)

• 1 teaspoon Mayo 

Sushi Paper (or if you want a really quick hack you can just make it like a bowl with the rice on the bottom and build up, you can either use the sprinkle furtake or the sea weed snacks and place the bits in a single sheet for that little bit. Less mess rolling it. )

• Shredded Carrots (fast hack - they come pre shredded in the store)

• 1 cucumber

• Then what else you would like rolled in it. You can put thin sliced green onion, avocado, and even change up the protein.

• I have used crab meat, I have used a breaded shrimp (cooked in airfryer- crispy) I have also used regular shrimp. 

Preparation

1. Prepare the rice. If you are using the bag then microwave per instructions.
   I used one jasmine rice and one cauliflower rice.

   
   
   

2. When done, pour out into a wide mouth bowl, so you can mix the two together and then spread out to cool. 

3. As cooling pour over the vinegar and the sweetener / sugar. 

4. Mix gently and as you mix spread it out, very gently to cool. Set in the fridge while you prep the rest. You could also just prep this and put up for a later time in the day. 

5. Then do the Spicy Tuna. Open can and drain, break up, put in sriracha and then the mayonnaise and carefully mix. Put also in the fridge until ready. 

   
   
   

6. Cut up the rest of what you would like in your sushi roll or bowl.

7. When ready, lay down you seaweed paper -nori and lay the rice as a thin layer and then right below the middle you add your filling, thinly and evenly all the way down, Then start to roll. I just free rolled. starting from bottom up, come up over the tuna and then roll forward. Placing seam side down.

   
   
   

8. Like I said before I have also been know to just make it in a bowl and use the seaweed snacks as a little single sushi bites.

This all turned out really delicious and so affordable. It is just the prep time that takes the most. A Lot can be prepped and put up for when you are ready. I can last maybe a day. So eat it fresh. 

WW Notes

For those on WW this hack of half rice and half cauliflower really cut my points.  For me this was 3 points a roll.

Living Your Best Life and doing what feels good for you and your family is the secret to a beautiful life.

Keep it simple.

Stay well and safe

Welcome to my journey

Louise