Ingredients (per serving):
- 1 medium green pepper
- 1/4 yellow onion
- 2 tbsp. chicken stock
- approx. 3 oz. ground beef, extra lean
- 2 cloves garlic
- 2 sprigs parsley (fresh is best, dried is fine)
- 1/8 tsp. black pepper
- 1/8 tsp. dried basil
- grated pepper jack cheese
- Preheat oven to 350 degrees F
- Cut slice from top of pepper; remove innards
- Cook pepper shell in boiling water for 5 minutes; drain
- Wash/peel/dice onion
- saute' onion over medium-high heat with chicken stock until tender (add more chicken stock if needed); remove and set aside
- Mince garlic; add to ground beef and brown/drain; add onions, stir, and turn off heat
- Stir in spices
- Fill pepper shell with beef mixture and place in baking dish lightly coated with non-stick cooking spray (not 100% necessary, but it helps)
- Fill baking dish 1/4 inch deep with hot water; bake for 30 minutes
- Top with shredded cheese immediately upon removal from oven
Make the recipe your own. It's very customizable. As made above, with the pasta on the side and a salad, it hits at right about 500 calories (so, without the pasta and salad, it'd be less).
