Ingredients:

  • 6 large Bell Peppers, seeds and membranes removed
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 1 lb Lean Ground Beef (90/10)
  • 1.5 cups Cooked Long-Grain White Rice
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 15 oz Tomato Sauce, no salt added
  • 1 tbsp Italian Seasoning
  • 0.5 tsp Baking Soda
  • 0.25 tsp Crushed Red Pepper Flakes
  • 1 cup Shredded Part-Skim Mozzarella
  • 1 tbsp Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Preheat oven to 350°F (180°C). Slice the tops off the bell peppers and remove seeds and membranes.
  2. Rub 1 tbsp olive oil and 0.5 tsp sea salt inside the peppers. Place them upright in a 9x13-inch baking dish.
  3. In a large skillet over medium-high heat, sauté the diced onion and minced garlic until translucent, approximately 3-4 minutes.
  4. In a separate bowl, mix the raw ground beef with baking soda and a splash of water to ensure tenderness.
  5. Add the beef to the skillet and cook until browned. Stir in the cooked rice, tomato sauce, Italian seasoning, and red pepper flakes.
  6. Spoon the beef and rice mixture into the prepared peppers. Cover the dish tightly with aluminum foil.
  7. Bake for 30 minutes. Remove foil, sprinkle with shredded mozzarella, and bake for an additional 5 minutes until the cheese is melted and peppers are tender.
  8. Garnish with fresh parsley before serving.