1 hour 30 minutes
4 bell peppers (any color)
1/2 lb. lean ground beef
1/2 c. Central Market Organics Ancient Grain Barley, Lentils, And Spli
2 Tbsp. tomato paste
2 cloves garlic, chopped
1 onion, small diced
1/4 tsp. turmeric, ground
1/4 tsp. cumin, ground
1 c. Central Market Organics Low-Sodium Chicken Broth
3 Tbsp. olive oil
Preheat oven to 400°F. Cut the tops off the peppers and reserve. H
out the inside of the pepper by removing the seeds, seed walls,
In a large sauté pan over medium high flame, add in 2 tbsp. of
oil. Add in garlic onions and spices. Cook until onions become c
add in the beef and continue to cook until beef is no longe
r pink. Stir in
1 tbsp. of tomato paste and cook an additional 3 minut
es. Then add in
the grains and stock. Turn off flame and set mixture a
side until cooled
slightly and moisture is absorbed.
In a separate sauce pan add in 1 cup water, and remaining tomato
. Whisk the water and paste together. Allow it to reduce slightly. Fil
each pepper with beef and gran mixture and cover with top of pepper.
Place each pepper into a baking dish. Pour the reduce tomato broth in
the bottom of the pan. Cover the baking dish tightly with foil and
in the center rack of the preheated oven.
Bake 1 to 1 1/2 hours. Carefully remove and serve.
Calories: 220, Total Fat: 11g, Saturated Fat: 1.5g, Sodium: 350mg, Car
bohydrates: 24g, Dietary Fiber: 6g, Protein: 6g