NUTRITION

SERVINGS

INGREDIENTS

2 whole bell peppers

7 oz ground beef 93% lean

0.13 cup cooked brown rice

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

0.25 cup beef bone broth

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes.

• 2

  Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

• 3

  Add the ground beef to the skillet, breaking it apart with a spatula until browned and fully cooked through.

• 4

  Stir in the cooked rice, tomato puree, dried oregano, sea salt, and black pepper, mixing until the filling is well combined.

• 5

  Stuff the beef and rice mixture into the hollowed bell peppers, pressing down gently to pack the filling.

• 6

  Place the peppers upright in a small baking dish. Pour the bone broth into the bottom of the dish to provide moisture during baking.

• 7

  Sprinkle the tops of the peppers with parmesan cheese and cover the dish 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 cheese is golden.