Bell Pepper Cup Pizza

Sometimes you just have to say no. But how do you say no to the delicious perfection that is pizza?? You could walk away from that slice (or three – let’s be honest) OR you could make low-carb bell pepper pizza!

Serving size: 6

What you’ll need:

  • 6 bell peppers (choose your favorite color or mix and match like me)
  • 1 package ground turkey
  • 5 oz. pepperoni
  • 2 cups shredded mozzarella
  • 32 oz. pizza sauce
  • 1 cup whipped cream cheese
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 2 tbsp olive oil



  • Pre-heat oven to 375° F
  • Wash bell peppers and slice vertically down the middle. Remove seeds.

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  • Cook onions with olive oil until translucent
  • Add ground turkey, salt, black pepper, and crushed red pepper. Cook thoroughly, until no pink remains.
  • Take half of the contents from the pepperoni packet and chop finely. Add to ground turkey.
  • Add pizza sauce to the ground tukey-pepperoni mixture and bring to a simmer on medium heat, stirring occasionally.
  • Take a baking sheet and line with parchment paper (you’ll thank me during the clean up later)
  • Spoon the ground turkey-pepperoni mixture into the bell pepper halves


  • Bake for 20 minutes
  • Meanwhile, mix the shredded mozzarella with the whipped cream cheese
  • Remove bell pepper cups from the oven and add dollops of the mozzarella and cream cheese mixture. Finish with remaining pepperoni slices. (Tip: Slice pepperoni toppings in halves to cut back on calories)
  • Bake for an additional 10 minutes or until cheese melts





No Use Crying Over Chopped Onions

It happens to all of us. You’re making dinner, using a recipe that calls for onions. You grab an onion from your pantry or countertop and tears uncontrollably start running down your face the minute you cut into it. Well, cry no more!


To help understand the science behind your tears, I’m going to geek out a tiny bit. Onions contain naturally occurring sulfur compounds. When you cut into an onion, you break the cells within the onion, releasing enzymes. These enzymes react with the  sulfur compounds, which start drifting up towards your eyes. When our eyes are exposed to irritants such as dust, pollen, or in this case, sulfur gas, the brain triggers the production of tears to wash away the irritant. The combination of water from your tears and sulfur gas form sulfuric acid, which is the reason for the burning sensation and your mascara running down your face.

To keep from crying, my go to method is to refrigerate onions for an hour before cutting them. The colder temperature helps to slow the enzyme-sulfur reactions and changes the chemistry in the onion. Give it a try! No tears, I promise.


P.S. Proper long term storage for unpeeled onions is in a cool, dark, well ventilated place. Onions should not be stored in the fridge for a prolonged period of time since the increased humidity will actually cause them to spoil faster.


Let’s Get Tropical!


I have a major sweet tooth, but I find myself craving a lot of fruit, especially anything tropical in the summer. I love me some mangoes, coconuts, pineapples, and lychees. Yum!

It’s technically not summer anymore, but it sure doesn’t feel like fall yet in LA. I recently tried something new and served this pineapple whip at a party we were hosting. I’m so happy it ended up a being a hit, especially since it only takes 5 minutes to make! You’ll be able to please both the health nuts and the big butts {lol} with this quick and easy recipe.

What You’ll Need:

  • 1 ripe pineapple, chopped into cubes, then frozen overnight OR 16 oz. bagged frozen pineapples
  • 1 cup coconut cream {I bought a can from Trader Joe’s}
  • Optional: lightly toasted coconut flakes as a topping


  • Add the frozen pineapple cubes and coconut cream in a high speed blender
  • Blend until the mixture turns into a smooth and frosty thickness
  • TIP: blend and stop periodically to ensure it doesn’t turn too liquidy. You’ll also need to scoop down the pineapple from the sides of the blender.
  • Pour into dessert cups
  • Optional: top with lightly toasted coconut flakes.

Serving Size: 4


Give it a try and tell me what you think!