• 2 medium ball peppers
  • 1 olive oil
  • 1 garlic
  • 1/4 medium yellow onion
  • 5 oz ground lean beef
  • salt and black pepper
  • 1 tbsp parsley
  • 4 oz brown rice cooked
  • 3 oz tomato sauce
  • 2 oz diced tomatoes
  • 1/2 tsp italian seasoning
  • 1 oz grated low fat mozzarella




  1. Start by cooking rice according to package instructions.
  2. Preheat oven to 350, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish with about 1/2-inch of water.
  3. Place peppers upside down in water, cover with foil and bake 15 minutes.
  4. Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 – 4 minutes. Move onions to one far side of the skillet. Add beef , season with salt and pepper then let sear until browned on bottom, about 3 minutes.
  5. Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.
  6. Stir in tomatoes, tomato sauce , cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
  7. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. sprinkle with cheese . Cover with foil and continue to bake 15 minutes.
  8. Sprinkle with parsley and serve warm.


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