NUTRITION

SERVINGS

INGREDIENTS

2 large bell peppers

7.5 oz ground beef (93% lean)

0.25 cup cooked brown rice

0.25 cup tomato puree

0.25 cup yellow onion

0.5 tsp extra virgin olive oil

1 clove garlic

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the bell peppers in half from top to bottom, removing the seeds and membranes while keeping the stems intact for structure.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 4

  Add the ground beef to the skillet, breaking it up with a spoon, and season with the turmeric, sea salt, and black pepper.

• 5

  Cook the beef until fully browned, then stir in the cooked brown rice and tomato puree until the mixture is well combined and heated through.

• 6

  Arrange the pepper halves in a baking dish and spoon the beef and rice mixture generously into each cavity.

• 7

  Pour a small amount of water into the bottom of the dish to create steam, then cover with foil and bake for 20 minutes.

• 8

  Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.