NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

2 medium Bell peppers

0.25 cup Cooked brown rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

1 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.

• 2

  In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 4 minutes until soft and translucent.

• 3

  Add the minced garlic and the ground beef to the skillet. Cook the beef until fully browned, using a wooden spoon to break it into small crumbles.

• 4

  Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper. Let the mixture simmer for about 2-3 minutes to allow the flavors to meld.

• 5

  Stand the bell peppers upright in a baking dish. If they are wobbly, slice a tiny bit off the bottom to level them without creating a hole.

• 6

  Spoon the beef and rice filling into each pepper, pressing down lightly to fill them completely to the top.

• 7

  Pour 1/4 cup of water into the bottom of the baking dish and cover the dish tightly with aluminum foil.

• 8

  Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the filling is slightly golden on top.

• 9

  Let the peppers rest for 5 minutes before serving to allow the juices to settle.