Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 2 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 6 large bell peppers, tops removed and seeded
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp water

Instructions:

  1. Carefully slice the tops off the bell peppers. Remove the seeds and membranes from the inside.
  2. Slice a tiny sliver (about 1/4 inch) off the bottom of each pepper to create a flat base so they stand upright.
  3. Place the peppers upright in a 9x13 inch baking dish and pour 2 tbsp of water into the bottom of the pan.
  4. In a large skillet over medium-high heat, brown the lean ground beef until no longer pink.
  5. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  6. Drain any excess fat from the pan.
  7. Stir in the cooked brown rice, tomato sauce, Worcestershire sauce, Italian seasoning, salt, black pepper, and chopped parsley until well combined.
  8. Spoon the beef and rice filling evenly into each of the prepared bell peppers.
  9. Top each stuffed pepper with a portion of shredded mozzarella and grated Parmesan cheese.
  10. Cover the baking dish tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes to steam the peppers.
  11. Remove the foil and bake for another 20 minutes until the peppers are tender and the cheese crust is golden brown.