NUTRITION

SERVINGS

INGREDIENTS

175 g lean ground beef

100 g cooked brown rice

2 whole bell peppers

100 ml tomato puree

2.5 ml olive oil

0.5 medium onion

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

100 g broccoli florets

PREPARATION

• 1

  Preheat the oven to 200°C and remove the tops and seeds from the bell peppers to create a hollow cavity.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until softened and fragrant.

• 3

  Add the ground beef to the pan and cook until fully browned, breaking it into small crumbles as it cooks.

• 4

  Stir the cooked rice, 50ml of the tomato puree, sea salt, black pepper, and dried oregano into the beef mixture until well combined.

• 5

  Fill the bell peppers generously with the beef and rice mixture and place them upright in a small baking dish.

• 6

  Drizzle the remaining 50ml of tomato puree over the top of the peppers and bake in the oven for 30 minutes.

• 7

  While the peppers are roasting, steam the broccoli florets for 5 minutes until they are bright green and tender-crisp.

• 8

  Remove the peppers from the oven and serve immediately alongside the steamed broccoli for a balanced meal.