Ingredients:
300g lean steak, cut into small pieces
200g cooked brown rice
100g onion, finely chopped
50g green bell pepper, finely chopped
50g red bell pepper, finely chopped
50g yellow bell pepper, finely chopped
100g tomato, finely chopped
2 garlic cloves, minced
2 tsp dried oregano
2 tsp dried basil
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
6 medium-sized bell peppers, tops removed and seeds discarded
Instructions:
Preheat the oven to 375°F (190°C).
In a large non-stick pan, sauté the steak over medium heat until browned, about 5 minutes.
Add the onions and garlic and sauté for another 2 minutes.
Add the chopped bell peppers, tomato, oregano, basil, paprika, salt, and black pepper. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the cooked brown rice and cook for another 2 minutes.
Stuff the mixture into the prepared bell peppers and place them in a baking dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and lightly browned.
Nutrition Information (per serving, based on 6 servings):
Calories: 239
Fat: 5g
Carbohydrates: 27g
Fiber: 6g
Protein: 22g
