NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef

0.5 cup cooked brown rice

2 medium bell peppers

0.25 cup tomato puree

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Slice the tops off the bell peppers and remove the seeds and membranes from the inside.

• 3

  Heat the olive oil in a skillet over medium heat, then sauté the diced yellow onion and minced garlic until fragrant and translucent.

• 4

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until fully browned.

• 5

  Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and smoked paprika until the mixture is well combined and heated through.

• 6

  Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to ensure they are well packed.

• 7

  Place the peppers upright in the baking dish, add a small splash of water to the bottom of the dish, and cover tightly with foil.

• 8

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

• 9

  Garnish with chopped fresh parsley before serving hot.