Serves 4

• 1 lb grass fed ground beef
• 4 medium organic yellow bells peppers, cut in half
• 1 medium onion, chopped
• 1 10.5 oz. can low sodium tomato soup
• 1/2 cup organic, low-sugar ketchup
• 1 tsp Worcestershire sauce
• 1 1/2 tbsp white vinegar
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1/2 cup shredded Monterrey jack cheese
• sliced green onions and parsley for garnish

Preheat oven at 350 degrees. In a medium skillet cook ground beef and onions on medium heat, drain excess grease. Add tomato soup, ketchup, Worcestershire sauce, vinegar, brown sugar, and chili powder, let simmer for 20 minutes on low heat. Slice peppers in half and remove seeds and veins. Fill peppers with sloppy Joe mixture, place in glass baking dish (I used 8 x 10) and bake in oven for 10-15 minutes. remove from oven, sprinkle cheese on each pepper and bake until cheese is melted. Garnish with sliced green onions and parsley.

Nutritional Information: Total Calories 339, Total Fat 17g, Carbohydrates 21g, Sugars 9g, Dietary Fiber 2g, Protein 27g, Sodium 206mg, excellent source of zinc, vitamin B12, and vitamin C