Unstuffed Bell Peppers

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  1 Garlic(3g)
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  1 Yellow Onion(110g)
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  2 Bell Pepper(238g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs 80/20 Ground Beef
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  15 oz Canned Diced Tomatoes
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  1 cup White Rice
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  1 tsp Basil, Fresh
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  1 tsp Oregano, Dried
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  1.5 cup Low Sodium Beef Broth
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  8 oz Tomato Sauce
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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 tbsp 1 Tbsp chopped parsley (optional garnish) ($0.05)

Instructions

1. 1Mince the garlic and dice the onion and bell pepper into bite-sized pieces.
2. 2Heat the olive oil in a deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until no longer pink and browned throughout.
3. 3Add the diced onion, bell pepper, and minced garlic to the skillet. Stir and cook for 3–4 minutes over medium heat until the onions are softened and translucent.
4. 4Stir in the fresh basil, dried oregano, diced tomatoes with juices, uncooked rice, beef broth, black pepper, and Worcestershire sauce. Bring to a simmer, then cover with a lid, reduce heat to low, and cook for 15 minutes until the rice is tender and most liquid is absorbed.
5. 5Remove from heat and let rest, covered, for 5 minutes. Remove the lid and fluff gently with a fork, folding the mixture to combine any floating peppers and tomatoes back in.
6. 6Stir in the tomato sauce until combined, then sprinkle the shredded mozzarella evenly over the top. Cover with the lid and let sit for 2–3 minutes until the cheese is melted.
7. 7Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.