Lean ground beef (93% lean): 85g (3 oz), Bell pepper (large): 150g (1 whole), Brown rice (cooked): 50g (1/4 cup), Onion: 25g (1/4 cup, diced), Zucchini: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Tomato sauce: 60ml (1/4 cup), Italian seasoning: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove seeds and membranes. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 25g diced onion and cook until translucent, about 2-3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 85g lean ground beef and cook until browned, about 5 minutes. 7. Add 50g diced zucchini and cook for another 2 minutes. 8. Stir in 50g cooked brown rice, 60ml tomato sauce, 1g Italian seasoning, a pinch of salt, and 1g black pepper. 9. Fill the bell pepper with the beef and rice mixture. 10. Place in a baking dish and bake for 25-30 minutes until the pepper is tender. 11. Sprinkle with 10g grated Parmesan cheese before serving.
