- 1 tbsp olive oil
- 1 1/2 lbs lean ground beef
- 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
- 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.
Can be frozen for up to three months. When ready to eat, place in the oven, frozen, and bake at 350 degrees F until they are thawed and heated through, about 45 minutes to one hour.