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@ramberdiyeva: A lightweight and hydrating skin glow mist ✨ LIZK Collagen Serum Spray helps my skin look fresh, radiant, and hydrated without feeling sticky. I also love how smoothly my makeup applies after using it. Available on Amazon and lizk-cosmetics.com @Lizk Cosmetics @리즈케이 #skincare #nonsticky #koreanskincare #dailyserumspray #glowroutine

Aknura | Korea❣️
Aknura | Korea❣️
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Wednesday 24 June 2026 11:01:50 GMT
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shakizada_nurmamatova
Болархан :
🥰👍👍
2026-06-24 12:20:14
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ongarbekova_01
🍓 :
😍😍😍
2026-06-24 11:03:29
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bygulzika
bygulzika :
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2026-06-24 12:56:51
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Stuffed Bell Peppers (Hearty, Colorful & Family-Friendly) 2. Ingredients: For the Peppers: 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed 1 tbsp olive oil For the Filling: 1 lb (450 g) ground beef or ground turkey 1 small onion, finely chopped 2 cloves garlic, minced 1 cup (150 g) cooked rice (white, brown, or quinoa) 1 cup (240 ml) tomato sauce, plus extra for topping 1 tsp dried Italian seasoning ½ tsp salt ¼ tsp black pepper ½ cup (50 g) shredded mozzarella cheese, plus extra for topping 2 tbsp fresh parsley, chopped (optional) 3. Instructions: Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Prepare the Peppers: Trim the tops and remove seeds and membranes. Brush the outside of the peppers lightly with olive oil. Place them upright in the baking dish. Cook the Filling: In a large skillet over medium heat, cook ground meat until browned and fully cooked. Drain excess fat if necessary. Add chopped onion and garlic, and sauté for 2–3 minutes until softened. Stir in cooked rice, 1 cup tomato sauce, Italian seasoning, salt, and pepper. Cook for 2–3 minutes, allowing flavors to combine. Remove from heat and mix in ½ cup mozzarella cheese and parsley. Stuff the Peppers: Spoon the filling into each bell pepper, packing it gently. Top each pepper with a spoonful of tomato sauce and sprinkle extra mozzarella cheese on top. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and lightly golden. Serve: Let the stuffed peppers rest for 5 minutes before serving. Garnish with extra parsley if desired. 4. Optional Tips: Mix veggies into the filling: Add finely diced zucchini or carrots for extra nutrition. Cheese options: Swap mozzarella for cheddar, Monterey Jack, or Parmesan. Make ahead: Prepare peppers and filling ahead of time; assemble and bake later. Leftovers: Store in the fridge up to 3 days; reheat covered in the oven for best texture. 🚨 Helping busy moms put delicious dinners on the table in under 30 mins, link in bio #foryou #recipesoft #food #fyp #rozrecipes
Stuffed Bell Peppers (Hearty, Colorful & Family-Friendly) 2. Ingredients: For the Peppers: 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed 1 tbsp olive oil For the Filling: 1 lb (450 g) ground beef or ground turkey 1 small onion, finely chopped 2 cloves garlic, minced 1 cup (150 g) cooked rice (white, brown, or quinoa) 1 cup (240 ml) tomato sauce, plus extra for topping 1 tsp dried Italian seasoning ½ tsp salt ¼ tsp black pepper ½ cup (50 g) shredded mozzarella cheese, plus extra for topping 2 tbsp fresh parsley, chopped (optional) 3. Instructions: Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Prepare the Peppers: Trim the tops and remove seeds and membranes. Brush the outside of the peppers lightly with olive oil. Place them upright in the baking dish. Cook the Filling: In a large skillet over medium heat, cook ground meat until browned and fully cooked. Drain excess fat if necessary. Add chopped onion and garlic, and sauté for 2–3 minutes until softened. Stir in cooked rice, 1 cup tomato sauce, Italian seasoning, salt, and pepper. Cook for 2–3 minutes, allowing flavors to combine. Remove from heat and mix in ½ cup mozzarella cheese and parsley. Stuff the Peppers: Spoon the filling into each bell pepper, packing it gently. Top each pepper with a spoonful of tomato sauce and sprinkle extra mozzarella cheese on top. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and lightly golden. Serve: Let the stuffed peppers rest for 5 minutes before serving. Garnish with extra parsley if desired. 4. Optional Tips: Mix veggies into the filling: Add finely diced zucchini or carrots for extra nutrition. Cheese options: Swap mozzarella for cheddar, Monterey Jack, or Parmesan. Make ahead: Prepare peppers and filling ahead of time; assemble and bake later. Leftovers: Store in the fridge up to 3 days; reheat covered in the oven for best texture. 🚨 Helping busy moms put delicious dinners on the table in under 30 mins, link in bio #foryou #recipesoft #food #fyp #rozrecipes

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