Ingredients:

  • 6 large green bell peppers (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1 lb lean ground beef (93% lean)
  • 2 cups cooked brown rice (390g)
  • 1 medium yellow onion (110g), finely diced
  • 3 cloves garlic (9g), minced
  • 1 cup low-sodium tomato sauce (240ml)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 4 oz low-fat cream cheese (113g), softened
  • 1 cup shredded part-skim mozzarella cheese (115g)
  • ¼ cup freshly grated Parmesan cheese (25g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the green peppers and remove the seeds and membranes.
  3. Rub the exterior of the peppers with olive oil and salt, place them upright in a baking dish, and roast for 10 minutes.
  4. In a large skillet over medium-high heat, brown the lean ground beef until no pink remains, then drain any excess fat.
  5. Add the diced onion to the skillet and sauté for 4-5 minutes until translucent, then stir in minced garlic and cook for 1 minute.
  6. Stir in the cooked brown rice, tomato sauce, Worcestershire sauce, oregano, and smoked paprika.
  7. Simmer the mixture for 5 minutes until thick and cohesive, then season with salt and pepper.
  8. Spoon a dollop of softened cream cheese into the bottom of each pre-roasted pepper.
  9. Pack the beef and rice mixture tightly on top of the cream cheese.
  10. Top each pepper with shredded mozzarella and grated Parmesan.
  11. Cover the dish with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and mahogany-colored.