NUTRITION

SERVINGS

INGREDIENTS

2 large bell peppers

6 oz 93% lean ground beef

0.5 cup cooked black beans

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.5 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

  Slice the bell peppers in half lengthwise, removing the seeds and internal membranes to create a hollow boat.

• 3

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent and soft.

• 4

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

• 5

  Stir in the minced garlic, chili powder, cumin, sea salt, and black pepper, and cook for 1 minute until the spices are aromatic.

• 6

  Add the black beans and tomato puree to the beef mixture, stirring well to combine, and simmer for 3 minutes until the sauce thickens slightly.

• 7

  Generously spoon the beef and bean mixture into each bell pepper half, pressing down gently to pack the filling.

• 8

  Arrange the stuffed peppers in the baking dish, pour two tablespoons of water into the bottom of the dish, and cover tightly with foil.

• 9

  Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the peppers are tender and the tops are slightly golden.

• 10

  Remove from the oven and garnish with fresh chopped cilantro and a bright squeeze of lime juice before serving.