Cheesy Italian Stuffed Bell Peppers

SERVING SIZE: 1 stuffed pepper

YIELDS: 3 servings

– 3 multi-colored bell peppers
– 180g low fat ricotta cheese
– 375g tomato basil pasta sauce (any brand will do)
– 240g lean ground beef
– 42g mozzarella cheese
– fresh basil to garnish
– salt and pepper to taste
– 2g minced garlic
– 10g Parmesan cheese

1. Preheat oven to 350 degrees F.
2. Cook beef with garlic on a sprayed pan over medium high heat. (I always cook the entire package of meat and just use whatever amount I’d like for the recipe.) Add salt and pepper to taste.
3. Cut off the top of the peppers and discard.
4. Pour half of the pasta sauce into the peppers.
5. Place completely cooked beef into the peppers.
6. Pour the other half of the sauce over the beef.
7. Top with ricotta and mozzarella.
8. Place peppers on a baking dish covered with foil.
9. Bake for an hour, garnish with a few fresh basil leaves and a shake of Parmesan and enjoy the Stuffed Bell Peppers!