Stuffed Peppers

• 4 red, green or yellow bell peppers
• 1 cup cooked white rice or couscous
• 2 cup cooked ground beef (or try using any chopped meat)
• 1 teaspoon dried basil
• 1 tablespoon fresh chopped parsley (or 1 tsp dried)
• 1/2 cup no salt added chicken stock
• 1/2 small red onion, chopped
• 1 peeled, diced tomato, or about 1 cup crushed / diced tomatoes
• Fresh ground pepper
• 1 tbsp parmesan cheese

Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chicken stock and red onions. Toss to combine and season with fresh pepper. Stuff each pepper with filling, sprinkle with parmesan and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.

My notes: did not have parsley, substituted dried oregano. Really, any seasoning would probably work. Since the filling is already cooked, taste and adjust, e.g. with Mrs Dash. Did not use parmesan cheese. Instead, pulled them out after 30 minutes and topped with shredded cheddar and a bit of panko. Broil for a few minutes at the end to brown the panko and cheese topping (watch carefully).

Source: https://www.kidneycommunitykitchen.ca/dietitians-blog/portions-matter/