NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

0.25 cup cooked brown rice

1 large red bell pepper

0.25 cup tomato puree

0 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 cup cucumber

0.25 cup radishes

1 tbsp apple cider vinegar

1 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the ground beef, cooked brown rice, garlic powder, dried oregano, half of the sea salt, half of the black pepper, and 2 tablespoons of the tomato puree.

• 4

  Pack the beef and rice mixture tightly into the cavity of the bell pepper.

• 5

  Place the stuffed pepper upright in a small baking dish, spoon the remaining tomato puree over the top, and cover the dish tightly with foil.

• 6

  Bake for 35 to 40 minutes, or until the beef is cooked through and the pepper is tender.

• 7

  While the pepper is roasting, thinly slice the cucumber and radishes into rounds.

• 8

  In a small bowl, whisk together the olive oil, apple cider vinegar, dried dill, and the remaining sea salt and black pepper.

• 9

  Toss the cucumber and radishes in the dressing and set aside to marinate in the refrigerator.

• 10

  Serve the hot stuffed pepper immediately with the chilled cucumber salad on the side.