Ingredients:

• 3 bell peppers (red, yellow, or green)
• 300g ground beef (choose lean beef for lower fat content)
• 1 can of boiled tomatoes (14-15 ounces)
• 25g brown rice (pre-cooked or cooked)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 50g reduced-fat ricotta cheese
• 50g reduced-fat grated cheese
• 1/2 teaspoon baking soda
• Spices to taste: cinnamon, cumin, salt, pepper, chili powder, thyme

Instructions:

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1. Oven:

Preheat the oven to 375°F (190°C).

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2. Prepare the bell peppers:

Cut the tops off the peppers and remove the seeds and membranes. Place the peppers in a baking dish and bake for 20 minutes. When done, pour out any water that accumulates at the bottom.

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3. Prepare the filling:

In a bowl, combine the ground beef with baking soda and a pinch of salt. Let the mixture rest for a few minutes to help tenderize the meat.

In a skillet over medium-high heat, sauté the chopped onion until caramelized. Add the minced garlic and cook for another minute.

Add the ground beef mixture to the skillet and cook until the meat is tender and no longer pink. Season with cinnamon, cumin, salt, pepper, chili powder, and thyme to taste.

Add the canned boiled tomatoes (including liquid) to the skillet and stir well. Cook for 5 minutes to allow the flavors to blend.

Add the pre-cooked brown rice and ricotta cheese to the skillet. Stir until the mixture is well combined and cooked.

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4. Stuff the peppers:

Stuff the bell peppers with the meat and rice mixture.

Top each stuffed pepper with a portion of grated cheese.

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5. Finish and serve:

Return the peppers to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden.

Once done, remove from the oven and let the stuffed peppers cool for a few minutes before serving.

#Gluten-free #Low calorie #High protein