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), Garlic: 3g (1 clove, minced), Tomato sauce: 30ml (2 tbsp), Worcestershire sauce: 5ml (1 tsp), Dijon mustard: 5g (1 tsp), Cheddar cheese (reduced-fat): 15g (1 tbsp, shredded), Olive oil: 5ml (1 tsp), 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. Stir in 50g cooked brown rice, 30ml tomato sauce, 5ml Worcestershire sauce, 5g Dijon mustard, a pinch of salt, and 1g black pepper. 8. Fill the bell pepper with the beef and rice mixture. 9. Place in a baking dish and bake for 25-30 minutes until the pepper is tender. 10. Sprinkle with 15g shredded cheddar cheese and bake for an additional 5 minutes until cheese is melted. Serve immediately.
