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@remsha15: @Ousmane Thiam Babel ✂️ ✪ gua meune ❤️@Fakii_Universal🇸🇳 @luxury by ndeya1 @Ballamagnse sagnse Aïda thiam

remsha15
remsha15
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Region: GB
Wednesday 26 August 2026 11:46:25 GMT
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ballamagnse
Ballamagnse sagnse Aïda thiam :
Machalla wayy très jolie ❤️et merci pour la confiance ❤️
2026-08-26 12:01:50
4
user1802154766001
user1802154766001 :
vraiment tu es magnifique
2026-08-27 21:17:00
0
turi6786
turi :
machalh
2026-08-26 16:55:09
0
metoulatomate
MITOU ❤️ :
Manchallah sagnesé ngua❤️❤️❤️❤️
2026-08-26 12:28:26
0
user1673808016369
Ami :
🥰🥰🥰🥰🥰🥰🥰
2026-08-26 15:04:22
0
user62986510719707
NGOUYE :
❤❤❤❤❤❤❤❤❤
2026-08-26 13:45:29
0
thiorkitchen
Mama Fatou🥰❣️ :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-26 12:48:47
0
user1943247086093
user1943247086093 :
🥰🥰🥰
2026-08-26 12:08:10
0
papaabdoulayend1
Pape ndiaye🫡 :
❤️❤️❤️
2026-08-26 12:03:33
0
une.gueye72
une gueye 💓💓🖇 :
🌸🌸🌸
2026-08-26 12:00:30
0
mamansow37
maman sow :
🥰🥰🥰
2026-08-26 11:57:08
0
soukay.ka8
soukay ka :
🥰🥰🥰
2026-08-26 15:25:03
0
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Healthy Beef & Rice Stuffed Peppers Ingredients 1. 3 large bell peppers, any color 2. 1 lb 93–96% lean ground beef 3. 1 cup cooked brown rice or white rice 4. 1 small onion, finely diced 5. 2 cloves garlic, minced 6. 1 cup finely chopped zucchini 7. 1 can (14.5 oz) fire-roasted diced tomatoes, drained slightly 8. 2 tablespoons tomato paste 9. 1 teaspoon Italian seasoning 10. 1 teaspoon smoked paprika 11. ½ teaspoon garlic powder 12. ½ teaspoon onion powder 13. Salt and black pepper to taste 14. ½ cup reduced-fat shredded mozzarella or Mexican-blend cheese 15. Fresh parsley or cilantro for garnish Instructions 1. Preheat your oven to 375°F. Cut the peppers in half lengthwise and remove the seeds and membranes. 2. Place the peppers cut-side up in a baking dish. Add about ¼ cup water to the bottom of the dish, cover with foil and bake for 10 minutes to give the peppers a head start. 3. Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned. 4. Add the garlic and zucchini. Cook another 3–4 minutes until the zucchini begins to soften. 5. Stir in the diced tomatoes, tomato paste, Italian seasoning, smoked paprika, garlic powder and onion powder. Season with salt and pepper. 6. Stir in the cooked rice and simmer for 2–3 minutes. If the mixture seems dry, add a splash of low-sodium beef broth or water. 7. Remove the peppers from the oven and drain any excess water. Generously fill each pepper with the beef-and-rice mixture. 8. Cover and bake for 20 minutes. Remove the foil, sprinkle each pepper with cheese and bake uncovered for another 8–10 minutes, until the cheese is melted and the peppers are tender. 9. Finish with fresh parsley or cilantro and serve. Makes: 6 stuffed pepper halves Prep: 15 minutes Cook: 35–40 minutes Approx. calories: 300–350 per stuffed half, depending on cheese and beef used Make It Even Healthier For higher protein, replace half the rice with cooked quinoa or add ½ cup black beans. For lower carbs, use cauliflower rice instead of regular rice. For extra volume and fiber without many additional calories, double the zucchini or add finely chopped mushrooms. Meal-prep tip: These keep really well refrigerated for about 3–4 days and reheat beautifully in the microwave or air fryer. #healthyfood #highproteinmeals #recipesoftiktok #cookingathometiktoktv #TikTokCreatorSearchInsightsIncentive
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