4 large red bell peppers

1 lb-lean groung beef

1 medium onion, chopped

3 cloves garlic, minced

2 tsp. bouillon granules (or Trader Joes stock packets)

1/2 tsp. garlic powder

1/4 tsp. black pepper

1/4 tsp. salt

Dash of seasoning salt

1/2 cup. tomatoes, diced

1/2 cup canned fire roasted tomatos

1/2 cup. mushrooms, finely chopped

1/2 cup. diced zhucinni

1 c. shredded cheese (Note:a mix of low fat shredded chesses.)

1/2 c. green onion, thinly sliced

1 c. hot water


Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. In a hot skillet, sauté  chopped onion, zuchinni, mushrooms, and garlic until softened. Add beef with 1 tsp. bouillon (or trader joes stock packet), garlic powder, salt, pepper and seasoning salt. Stir until lightly browned. Keep mixing, add the tomatoes,  and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish facing up and cover with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling and top with a little cheese. Replace cover and bake for an additional 7-10 minutes.