Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 1/2 lbs lean ground beef ((can also use ground turkey))
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/1 tsp dried oregano
  • 1 1/2 cup brown rice (uncooked)
  • 3 cups low sodium chicken broth
  • 1 14 oz. can diced tomatoes
  • 8 oz tomato sauce (low salt)
  • 6 medium bell peppers (red or green)
  • 2 tbsp parmesan cheese (grated)
  • Italian parsley for topping

Instruction

  • Start by preheating your oven to 350 degrees F.
  • In a deep pot, heat the brown rice with low sodium chicken broth over medium-high heat. Simmer, covered, for about 20 minutes or until rice is mostly tender.
  • Now, in a large, deep skillet over medium-high heat, add olive oil and allow to heat up.
  • Add the lean ground beef, diced yellow onion, minced garlic, sea salt, black pepper, chili powder, dried oregano, and paprika and stir to combine. Cook until the meat is well-browned and the onions are tender, about 6-8 minutes.
  • Next, add the diced tomatoes, tomato sauce, and cooked brown rice (should be approximately 3 cups) and stir to combine.
  • To prep the bell peppers, carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible. Then, clean out each pepper and wash thoroughly.
  • Place each pepper in an oven-safe baking dish, cut side up. (NOTE: If you find the pepper wont stand up on its own, it may be necessary to slice off some of the bottom of the pepper to make it level.)
  • Gently spoon mixture into hollowed-out peppers and top with shredded parmesan cheese.
  • If there is extra stuffing, you can spread it around the peppers in the baking dish.
  • Place in the oven and bake for 45 minutes, or until the peppers are tender.