@iscokedavid: Carmen kass & Natasha Poly For #versace Menswear Fall Winter 2006 #models #carmenkass #natashapoly #fyp

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Thursday 09 July 2026 12:49:11 GMT

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Comments

hyhhkku :

Same outfit

2026-08-03 07:37:21

533

ℋℯ𝓈𝓉𝒾𝒶 :

Me once’s I get to play phonk music on my way to gym

2026-08-09 21:25:04

1

delioné :

Natasha’s walks have so much energy into them

2026-08-08 19:00:22

0

💯💫 :

the song

2026-08-03 13:16:21

50

𝔈𝔤𝔬 :

song ?

2026-08-03 09:01:16

12

跑来 :

Natasha ate her

2026-08-07 05:01:04

0

𝓇𝓊𝓃𝓌𝒶𝓎𝑜𝓃𝑜𝓅𝓀𝒶 :

this is everythingg

2026-07-09 18:06:57

27

aaa.ara🎀 :

2026-08-03 15:08:35

0

josue_clean :

2026-08-09 19:40:44

0

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Truly protein-maxxing and fiber-maxxing meal… stuffed peppers! Full recipe 👇🏻👇🏻 ——— Per serving (1 stuffed pepper half): 187 calories · 22g protein · 4g fat · 16g carbs · 4g fiber Shown in video (3 peppers / 6 halves): 560 calories · 65g protein · 13g fat · 48g carbs · 13g fiber Ingredients • 1 lb 93/7 ground beef • 1 small yellow onion, chopped • 4 cloves garlic, finely chopped • ½ tsp ground cumin • ½ tsp paprika • ½ tsp chili powder • ¼ tsp cayenne pepper (optional, for heat) • ½ tsp black pepper • 1 tsp salt • 1 Tbsp tomato paste • 1 can (10 oz) Rotel fire-roasted tomatoes with green chilies, undrained • 1 can (15 oz) black beans • 4 oz Kraft fat-free shredded cheese, divided • 4 medium bell peppers (2 red + 2 green), halved lengthwise, seeds and ribs removed • Plain nonfat Greek yogurt, for serving (about 30 g / 1 Tbsp per pepper) • Sliced green onions, for garnish (optional) Instructions 1. Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the pepper halves in a single layer. 2. In a large skillet over medium heat, add the ground beef, chopped onion, and garlic. Sprinkle in the cumin, paprika, chili powder, cayenne (if using), black pepper, and salt. Cook, breaking up the meat, until the beef is browned and the onions are soft, about 6–8 minutes. 3. Stir in the tomato paste and cook for 30 seconds. Add the Rotel tomatoes (with their juices) and the black beans. Simmer for about 10 minutes, stirring occasionally, until the mixture has thickened slightly. 4. Remove the skillet from the heat and stir in 2 ounces of the fat-free cheese until melted and evenly distributed. 5. Spoon the meat mixture evenly into the 8 pepper halves. Place the stuffed peppers in the prepared baking dish and cover tightly with foil (or a lid). 6. Bake for 10–15 minutes, until the peppers are tender but still hold their shape. 7. Remove the foil, sprinkle the remaining 2 ounces of cheese evenly over the tops, and return to the oven for about 5 minutes, until the cheese is melted. 8. Serve each pepper with a spoonful of Greek yogurt (about 30 g) and a sprinkle of green onions if desired. #dinner #Recipe #GymTok #food #groundbeef @Zebra Dolphin

Truly protein-maxxing and fiber-maxxing meal… stuffed peppers! Full recipe 👇🏻👇🏻 ——— Per serving (1 stuffed pepper half): 187 calories · 22g protein · 4g fat · 16g carbs · 4g fiber Shown in video (3 peppers / 6 halves): 560 calories · 65g protein · 13g fat · 48g carbs · 13g fiber Ingredients • 1 lb 93/7 ground beef • 1 small yellow onion, chopped • 4 cloves garlic, finely chopped • ½ tsp ground cumin • ½ tsp paprika • ½ tsp chili powder • ¼ tsp cayenne pepper (optional, for heat) • ½ tsp black pepper • 1 tsp salt • 1 Tbsp tomato paste • 1 can (10 oz) Rotel fire-roasted tomatoes with green chilies, undrained • 1 can (15 oz) black beans • 4 oz Kraft fat-free shredded cheese, divided • 4 medium bell peppers (2 red + 2 green), halved lengthwise, seeds and ribs removed • Plain nonfat Greek yogurt, for serving (about 30 g / 1 Tbsp per pepper) • Sliced green onions, for garnish (optional) Instructions 1. Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the pepper halves in a single layer. 2. In a large skillet over medium heat, add the ground beef, chopped onion, and garlic. Sprinkle in the cumin, paprika, chili powder, cayenne (if using), black pepper, and salt. Cook, breaking up the meat, until the beef is browned and the onions are soft, about 6–8 minutes. 3. Stir in the tomato paste and cook for 30 seconds. Add the Rotel tomatoes (with their juices) and the black beans. Simmer for about 10 minutes, stirring occasionally, until the mixture has thickened slightly. 4. Remove the skillet from the heat and stir in 2 ounces of the fat-free cheese until melted and evenly distributed. 5. Spoon the meat mixture evenly into the 8 pepper halves. Place the stuffed peppers in the prepared baking dish and cover tightly with foil (or a lid). 6. Bake for 10–15 minutes, until the peppers are tender but still hold their shape. 7. Remove the foil, sprinkle the remaining 2 ounces of cheese evenly over the tops, and return to the oven for about 5 minutes, until the cheese is melted. 8. Serve each pepper with a spoonful of Greek yogurt (about 30 g) and a sprinkle of green onions if desired. #dinner #Recipe #GymTok #food #groundbeef @Zebra Dolphin

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