ingredients

• 1 cup cooked brown rice
• 3 bell peppers (green, red, or yellow)
• 10 ounces (280g) ground beef, lean
• Handful fresh basil, chopped
• 4 garlic cloves, minced
• Pinch smoked paprika
• 2 Tbsp soy sauce
• 2 tsp honey
• 2 cm fresh ginger, grated
• 1 small onion, chopped
• 1 cup fresh mushrooms, chopped in bite-sized pieces
• 1 large (250g) tomato, chopped in bite-sized pieces
• 100g cheddar cheese, shredded+50g cup more for the topping, reduced fat

instructions

• Cut the peppers in half from top to bottom. Remove the stem and seeds
• In a large pan over medium heat, cook the ground beef and onion until no longer pink.
• Add basil, garlic, smoked paprika, soy sauce, honey, and ginger. Cook for one minute, stirring.
• Add mushrooms and a small amount of oil, if needed. Sauté until tender.
• Mix in the tomatoes, cheese, and rice. Remove from heat. Fill the pepper halves with the skillet
  mixture.
• Spray a 13 x 9 baking dish with nonstick spray. Place peppers inside the top with remaining
  cheese.
• Bake 350 ° F (176C) for 20-30 minutes until peppers are heated through or until peppers are
  tender when poked with a fork and cheese is melted.