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These beautiful peppers not only blend nutrient dense protein and vegetables together, they turn a humble bell pepper into a meal or a hardy side dish.
Protein is the master regulator of muscle repair, immune function, and metabolic health. Getting enough protein supports lean body mass, keeps you fuller longer, and stabilizes blood sugar by slowing the absorption of carbohydrates.
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Ingredients Method

Ingredients
  

  • 6 bell peppers, any color
  • 4 tbsp olive oil
  • 8-10 ounces ground beef
  • salt
  • pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 med zucchini, chopped finely
  • 3/4 cup white wine
  • 1 can cannelloni beans
  • 1 1/2 cup Colby cheese

Method
 

  1. Preheat the oven 350°
    Cut the tops off the bell peppers. Remove and discard the stems, then finely chop the tops into small bite size pieces, set aside.
    Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
    Heat 2 tbsp olive oil in a large skillet over medium heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8-10 minutes. Remove meat to a plate lined with paper towel.
    Wipe out the skillet and add remaining 2 tbsp olive oil. Add onions and chopped peppers and cook until beginning to soften, 3-4 minutes.
    Add garlic and zucchini and cook for another minute or two. Add the beans and season with salt and pepper. Add the beef back into the skillet.
    Shred the Colby cheese and slowly add into the skillet mixture. Turn off the heat.
    Drizzle olive oil over each cut pepper. fill each pepper with the skillet mixture. Top each pepper with more cheese and place each pepper in a baking dish. Add some water into the bottom of the baking dish and cover the dish with foil. Bake for 30 minutes. Take the cover off the dish and continue to bake for another 15 minutes.
    HAPPY EATING!!