meal components: protein + veggie
Servings |
servings
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Ingredients
- 7 oz ground beef (100g per 3.5 oz) 95% lean
- 1/4 cup diced tomatoes canned
- 2 tbsp tomato paste
- 2 tbsp minced onion
- 2 tsp minced garlic
- 2 sprays Coconut Oil Spray SP Option: do not use
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 red or yellow bell peppers* small - AP
- parsley Finely chopped for garnish
SP variation:
- Substitute endive for the red bell pepper. Reduce cooking time to 5-10 minutes.
Ingredients
SP variation:
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Instructions
- In a bowl or dish, soak the raw ground beef in a mixture of ½ cup water + 1/8th tsp baking soda for 15 minutes (this soften lean tough meat significantly). THOROUGHLY rinse in a mesh sieve/colander when done.
- While the beef soaks, Preheat oven to 375°F. Slice off the top of the bell pepper, remove the seeds and stems. Place the two pepper halves in a baking dish.
- Heat a large pan over medium heat and spray with non-stick cooking spray.
- Add the onion and garlic to the pan and sauté for 1-2 minutes, until softened.
- Add the ground beef, diced tomatoes, and tomato paste. Season with the Italian seasoning, salt, and pepper.
- Sauté the beef until it is no longer pink, then evenly divide the mixture between the two peppers. This should be about 1 cup of mixture into each pepper.
- Cover the baking dish with aluminum foil and bake for 10-15 minutes, until the bell pepper is tender.
- Garnish with fresh parsley, if desired.
Recipe Notes
*Try to find peppers with a fairly flat bottom so they will sit upright while baking like little cups. NOTE: the 1 spray of coconut oil adds 10 calories/1g fat for the recipe, so if you do not use, knock off 5 calories/.5g fat per serving for the total. Macros listed are for AP version.