Bell peppers stuffed with hamburger, zucchini, mushrooms, and rice. This meal provides a great way to hide vegetables to where they are nearly unnoticeable.
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
SERVINGS – Makes 5
594 Calories, 39g Protein, 35g Carbs, 33g Fat
Ingredients
•5 bell peppers of any color
•2 lbs ground beef (85/15)
•1 large zucchini
•1 yellow onion
•2 Tbsp minced garlic
•4 oz of white mushrooms
•1 can of petite diced tomatoes
•2 cups of cooked rice
•Salt and pepper to taste
•2 Tbsp olive oil
Preparation
•Cook the rice using your preferred method (rice cooker or saucepan). Be sure you make enough to have 2 cups worth of cooked rice.
•Heat a large pot of salted water to cook the peppers in. Make sure you have enough water to fully cover the peppers.
•Wash and cut the peppers in half lengthwise, through the stem. Cut out the seeds and stem. Boil the pepper halves in the water until soft, around 5-7 minutes.
•While the peppers are cooking, heat a skillet over medium high heat and add 1 Tbsp of olive oil.
•Cut the onion into a small dice.
•Add the onion and garlic to the skillet and sauté for 2 minutes then add the ground beef. Season with salt and pepper.
•When the beef is cooked through, drain the fat and transfer the meat to a large bowl.
•Cut the zucchini into small 1⁄2 inch sized pieces and dice the mushrooms.
•Add 1 Tbsp of olive oil to the pan and sauté the zucchini and mushrooms.
•Add the can of tomatoes and 2 cups of cooked rice to the pan and cook for 5 minutes over medium heat.
•Season the tomato mixture with salt and pepper to taste and add the beef back to the pan. Mix thoroughly.
This recipe makes 5 servings. Place two pepper halves in each of your containers and divide the meat mixture evenly between them.
*Recipe taken from the Meal Prep Manual
