Ingredients:

2 red bell peppers (halved and deseeded)

1 cup cooked CIC Low GI long grain rice

150g lean minced beef or lentils

1 small onion (chopped)

1 garlic clove (minced)

1/2 cup tomato sauce

1/4 cup low-fat mozzarella (optional)

Herbs (oregano, thyme, parsley)

Instructions:

Preheat oven to 180°C (350°F).

Sauté onion and garlic, add beef or lentils and cook through.

Add tomato sauce, herbs, salt, and pepper. Mix in rice.

Fill peppers with the rice mixture, top with cheese if using.

Bake for 25–30 minutes until peppers are tender