NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef 93% lean

1 large Red bell pepper

0.25 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Diced yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 cup Sliced zucchini

1 tsp Fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small oven-safe baking dish.

• 2

  Slice the top off the red bell pepper and carefully remove the seeds and internal ribs.

• 3

  In a medium mixing bowl, combine the ground beef, cooked brown rice, diced onion, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Stuff the beef and rice mixture firmly into the cavity of the bell pepper.

• 5

  Place the stuffed pepper upright in the baking dish and pour the tomato puree over and around the pepper.

• 6

  Cover the dish tightly with aluminum foil and bake for 45 minutes until the beef is fully cooked through.

• 7

  While the pepper is baking, heat the olive oil in a small skillet over medium-high heat and sauté the zucchini slices until they are golden and tender.

• 8

  Toss the zucchini with fresh lemon juice and serve it as a side dish to the hot, tomato-glazed stuffed pepper.