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 Split Peas
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. Hollow
out the inside
of the pepper by removing the seeds, seed walls, and core.
In a large sauté pan over medium high flame, add in 2 tbsp. of olive
oil. Add in ga
rlic onions and spices. Cook until onions become clear, then
add in the beef and continue
to cook until beef is no longer pink. Stir in
1 tbsp. of tomato paste and cook an addition
al 3 minutes. Then add in
the grains and stock. Turn off flame and set mixture aside until
slightly and moisture is absorbed.
In a separate sauce pan add in 1 cup water, and remaining tomato
paste. Whisk the water an
d paste together. Allow it to reduce slightly. Fill
each pepper with beef and gran mixture
and cover with top of pepper.
Place each pepper into a baking dish. Pour the reduce tomat
o broth into
the bottom of the pan. Cover the baking dish tightly with foil and place
he 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, Carbohydrates: 24g, Di
etary Fiber: 6g, Protein: 6g