NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0 cup cooked brown rice

2 large bell peppers

0.5 cup tomato puree

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the tops off the bell peppers and remove the seeds and membranes from the inside.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the ground beef to the skillet, seasoning with sea salt, black pepper, and dried oregano. Cook until the beef is fully browned, breaking it into small crumbles.

• 5

  Stir in the cooked brown rice and tomato puree, simmering for 2-3 minutes until the mixture is well combined and heated through.

• 6

  Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, packing it down gently.

• 7

  Top each pepper with a sprinkle of grated parmesan cheese.

• 8

  Add a small amount of water to the bottom of the baking dish (about 1/4 inch) to help the peppers steam while roasting.

• 9

  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 soft and the cheese is slightly golden.

• 10

  Let the peppers rest for 5 minutes before serving.