If you want to burn more calories after a meal and experience reduced hunger, add a liberal dash or two of red pepper. Studies have shown that capsaicin, the component in chili peppers that provides its hot kick, can mitigate hunger and boost metabolism.
Try adding some to my delicious bell pepper recipe!
These are divine and hearty enough for a main dish.
Canola pan spray
2 cups chicken broth
1 cup quinoa or brown rice
4 large red bell peppers
1 tbs EVOO
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
3 tbsp basil, chopped
¼ cup chopped parsley
1/2 tsp dried oregano
1 can diced tomatoes
1 lemon, juiced
4 oz crumbled feta cheese (about 1 cup)
Salt and pepper to taste, add some red pepper for a kick!
Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth and quinoa to boil in saucepan, cover and reduce to a simmer for 15- 20 minutes. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds. Boil trimmed peppers for 5 minutes; drain. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, oregano, and tomatoes; season to taste with salt and pepper. Cook, stirring frequently, until vegetables are softened. Remove from heat and stir in basil, parsley, and lemon. Stir in the crumbled feta and cooked quinoa. Fill peppers with quinoa mixture and place in baking dish. Bake 15 minutes. Serve immediately.
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