NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef (93% lean)

2 medium bell peppers

0.25 cup cooked brown rice

0.25 cup tomato puree

1 tbsp grated parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the tops off the bell peppers and carefully remove the seeds and internal ribs.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the finely diced onion and minced garlic until they are fragrant and translucent.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned. Drain any excess fat from the pan.

• 5

  Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes to meld the flavors.

• 6

  Stand the hollowed bell peppers upright in a baking dish and spoon the beef and rice filling into each pepper until they are tightly packed.

• 7

  Sprinkle the top of each stuffed pepper with the grated parmesan cheese.

• 8

  Pour 0.25 cup of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.

• 9

  Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden brown.