Serving size = 1/2 pepper

Ingredients

• 1 lb ground meat (beef, turkey, etc.)
• 1 clove garlic, minced
• ¼ medium onion, chopped
• 1 tbsp chopped parsley or cilantro
• 1 tsp garlic powder
• 1 tsp cumin
• 3 large bell peppers
• 1 cup no-salt-added chicken broth
• 1 ½ cups cooked rice
• 6 tbsp shredded cheese

Directions

1. Heat oven to 400◦F. Lightly spray a nonstick skillet and place over medium heat.
2. Add onion, garlic and cilantro (or parsley) and sauce and cook about 2 minutes. Add ground meat, garlic powder, cumin, and cook 4-5 minutes or until meat is completely cooked through.
3. Add ½ cup no-salt-added chicken broth, mix well and simmer for 5 minutes.
4. Add cooked rice and mix together.
5. Cut bell peppers in half lengthwise. Fill each half with the meat and rice mixture. Place in a 9×13 pan. Top each pepper with 1 tbsp shredded cheese.
6. Pour the remaining ½ cup of chicken broth on the bottom of the pan and cover with foil. Bake for 45 minutes, until the peppers are tender. Remove foil and serve.