NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

2 large bell peppers

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 tbsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and prepare a small baking dish.

• 2

  Slice the tops off the bell peppers, remove the seeds and white ribs from the inside, and set them aside.

• 3

  In a large skillet over medium-high heat, add the olive oil along with the diced onion and minced garlic.

• 4

  Sauté for 3-4 minutes until the onions are translucent and the garlic is fragrant.

• 5

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until fully browned.

• 6

  Stir in the chili powder, cumin, sea salt, black pepper, and tomato puree.

• 7

  Reduce heat to low and simmer the beef mixture for 5-7 minutes until the sauce has thickened slightly.

• 8

  Divide the beef chili mixture evenly between the two hollowed bell peppers, packing it down gently.

• 9

  Place the stuffed peppers upright in the baking dish and add 2 tablespoons of water to the bottom of the dish.

• 10

  Cover the dish tightly with foil and bake for 25-30 minutes until the peppers are soft and tender.

• 11

  Remove from the oven and garnish with freshly chopped cilantro before serving hot.