• 6 red organic bell peppers
  • 1 lb or more grass-fed ground beef
  • 1 medium organic onion, finely chopped
  • 1 small can organic tomato paste
  • 1⁄2 t each thyme, rosemary and oregano
  • 2 c organic, brown rice, cooked
  • 1 c grated Parmesan or cheddar cheese
  • Sea salt, to taste

C=22g P=30g F=13g Calories: 350 calories per serving Serves: 6


  1. Preheat oven to 350°F.
  2. Carefully remove stems from bell peppers, slice in half lengthwise and remove seeds.
  3. Brown meat in pan until crumbly.
  4. Add onion, tomato paste and herbs.
  5. Bring to boil and cook liquid until reduced by half.
  6. Stir in rice and season to taste.
  7. Set pepper halves in buttered Pyrex dish. Fill each half with stuffing and bake for 50
  8. Remove from oven and top each half with grated cheese; bake for 10 minutes longer or
    until cheese is melted and golden brown.