Bethenny Frankels Stuffed Peppers Food

BETHENNY FRANKEL'S STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes Cook quinoa per directions. Add one cup grain to 2 cups water. Boil, then simmer until water is gone Crumble turkey meat with wooden spoon over medium heat. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on) Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

HEALTHY RAINBOW SHRIMP PASTA - BETHENNY FRANKEL

Steps:

• Boil water and cook linguine. Meanwhile on med/high heat, saute garlic in the sundried tomato oil with the sliced peppers. Once peppers are soft, add the shrimp, sundried tomatoes, and the linguine with some of the reserved pasta water (to bind and make creamy) and white wine.
• Cook on med/high until the shrimp are cooked. add fresh herbs, sprinkle crushed red pepper, parmesan and salt and pepper to taste.

BETHENNY FRANKEL'S EASY FRITTATA

Steps:

• Preheat the oven to 350 degrees. Spray a smaill nonstick pan with an ovenproof handle with cooking spray. Over medium heat, saute the vegetables.
• In a small bowl, whisk together the egg and egg whites with a little salt and pepper. Pour the egg mixture into the pan and move it around with a spatula until slightly solidified. Transfer the pan to the oven.
• Bake until the frittata is almost firm to the touch (approximately 15-20 minutes). Sprinkle with the cheese and bake until firm. Serve immediately.