Focusing on lean protein and low-glycemic vegetables during Phase 2 promotes the retention and development of muscle, while we release body weight, primarily in thr form of fat!

Phase 2 | Serves 3  
Prep Time: 15 minutes | Total Time: 35 minutes

Ingredients

1 large red bell pepper, stem and seeds removed
½ teaspoon balsamic vinegar
½ teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper
¼ teaspoon sea salt
6 hard-boiled eggs, halved, yolks removed
Minced fresh parsley

Directions

1. Preheat the broiler to high.
   
   
2. Cut the red pepper lengthwise into quarters. Place them skin side-up on a foil-lined baking sheet.
   
   
3. Broil for 8 to 10 minutes, checking often, until the skins are completely blistered and mostly blackened.
   
   
4. Remove the baking sheet from the oven, fold the aluminum foil around the peppers to seal tightly, and let the peppers steam for 20 minutes.
   
   
5. When they’re cool enough to handle, slip the skins off of the peppers and place them.
   
   
6. In a food processor with the balsamic vinegar, spices, and salt. Pulse until everything is smooth. Taste and adjust the seasonings if needed.
   
   
7. Stuff the filling into the egg white halves, sprinkle with minced fresh parsley, and serve.