Ingredients:

  • 6 large green bell peppers (approx. 2 lbs)
  • 1/2 cup low-sodium beef broth
  • 1 lb lean ground beef (90/10 blend)
  • 2 cups cooked brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the tops off the green peppers and remove the ribs and seeds. Rinse the interior and pat dry.
  2. Place the peppers upright in a 9x13 inch baking dish and pour the broth into the bottom of the pan.
  3. Heat a skillet over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and onions are translucent.
  4. Stir in the minced garlic and cook for 1 minute.
  5. Reduce heat to medium and stir in crushed tomatoes, Worcestershire sauce, oregano, salt, and pepper. Simmer for 5 minutes.
  6. Remove from heat and fold in the cooked brown rice until well-combined.
  7. Spoon the rice and beef mixture evenly into each pepper, pressing down gently to pack them tight.
  8. Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 35-40 minutes.
  9. Remove the foil, sprinkle each pepper with shredded cheese, and bake for another 10-15 minutes until the cheese is bubbling.
  10. Garnish with fresh parsley before serving.