INGREDIENTS
- 1 cup cooked brown rice
- 3 bell peppers (green, red, or yellow)
- 10 ounces (280g) ground beef, lean
- Handful fresh basil, chopped
- 4 garlic cloves, minced
- Pinch smoked paprika
- 2 Tbsp soy sauce
- 2 tsp honey
- 2 cm fresh ginger, grated
- 1 small onion, chopped
- 1 cup fresh mushrooms, chopped in bite-sized pieces
- 1 large (250g) tomato, chopped in bite-sized pieces
- 100g cheddar cheese, shredded+50g cup more for the topping, reduced fat
INSTRUCTIONS
- Cut the peppers in half from top to bottom. Remove the stem and seeds
- In a large pan over medium heat, cook the ground beef and onion until no longer pink.
- Add basil, garlic, smoked paprika, soy sauce, honey, and ginger. Cook for one minute, stirring.
- Add mushrooms and a small amount of oil, if needed. Sauté until tender.
-
Mix in the tomatoes, cheese, and rice. Remove from heat. Fill the pepper halves with the skillet
mixture. -
Spray a 13 x 9 baking dish with nonstick spray. Place peppers inside the top with remaining
cheese. -
Bake 350 ° F (176C) for 20-30 minutes until peppers are heated through or until peppers are
tender when poked with a fork and cheese is melted.