Stuffed Peppers

Ingredients:

1 pound 95 % lean ground beef

4 cloves garlic, minced

1/2 cup onion, chopped

2 tsp olive oil

6 medium red bell peppers, cut in half

2 cups crushed tomatoes

1 cup frozen peas

2 cups cooked brown rice

6 Tbsp shredded cheddar cheese

Directions:

Fill a large pot with water and bring to a boil. Drop peppers in the boiling water and cook for 5 minutes. Remove the peppers form the water and cool.

In a separate large sauce pan heat 2 tsp. of extra virgin olive oil and add in onion and garlic and season with salt and pepper. Saute for a 4 minutes or until the onions and garlic begin to look translucent.

Add ground beef to the pan and season with a little more salt and pepper.

Slowly combine the meat and the veggies and cook until the beef has browned. Stir in the brown rice and 1 cup of the crushed tomatoes, stir and simmer for ten minutes. Adjust seasonings as needed.

Spread cup of the crushed tomatoes on the bottom of a 911 baking dish and then line with the peppers. Scoop filling in each half pepper.

Top each pepper with a Tbsp of the shredded cheese.

Bake the peppers at 350 for 30 minutes or until the cheese has melted and the peppers are heated through.

Makes 6 servings.

Nutritional Information per serving:

Calories: 311

Carbohydrates: 36 grams

Protein: 24 grams

Fat: 9 grams