NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

2 large Bell peppers

0.25 cup Cooked brown rice

0.25 cup Tomato puree

0 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, cut a thin slice off the bottom so they stand upright.

• 3

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

• 4

  Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spoon as it cooks.

• 5

  Drain any excess fat from the pan, then stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano.

• 6

  Simmer the mixture for 2-3 minutes until well combined and slightly thickened.

• 7

  Stand the bell peppers in a baking dish. Spoon the beef and rice mixture into each pepper until they are tightly packed.

• 8

  Top each pepper with a sprinkle of grated parmesan cheese.

• 9

  Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to help the peppers steam.

• 10

  Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden.

• 11

  Let the peppers rest for 5 minutes before serving.