NUTRITION

SERVINGS

INGREDIENTS

200 g Ground beef (93% lean)

60 g Cooked basmati rice

1 large Red bell pepper

0.5 medium Yellow onion

1 clove Garlic

100 ml Tomato puree

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

0.5 medium Cucumber

1 tbsp Apple cider vinegar

1 tsp Fresh dill

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 190°C.

• 2

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

• 3

  Finely dice the onion and mince the garlic clove.

• 4

  In a non-stick skillet over medium heat, sauté the onion and garlic until they become soft and translucent.

• 5

  Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles with a spatula.

• 6

  Stir the cooked rice, 50ml of the tomato puree, dried oregano, 0.25 tsp salt, and black pepper into the beef mixture.

• 7

  Pack the beef and rice mixture tightly into the hollowed bell pepper.

• 8

  Place the stuffed pepper upright in a small baking dish and pour the remaining 50ml of tomato puree over and around it.

• 9

  Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 5-10 minutes until the pepper is tender.

• 10

  While the pepper bakes, thinly slice the cucumber into rounds.

• 11

  Whisk together the olive oil, apple cider vinegar, chopped fresh dill, and the remaining 0.25 tsp salt in a small bowl.

• 12

  Toss the cucumber slices in the dressing and let them marinate in the refrigerator until the pepper is ready.

• 13

  Serve the hot stuffed pepper on a plate alongside the chilled, zesty cucumber salad.