Name: Creamy Beef and Rice Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz ground beef 93% lean; 2 medium bell peppers; 0.25 cup cooked brown rice; 0.25 cup plain non-fat Greek yogurt; 0.25 cup yellow onion; 1 tbsp tomato paste; 0.5 tsp olive oil; 1 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

524 calories

Protein: 51g; 38% of calories
Carbs: 39g; 29% of calories
Fat: 20g; 33% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Slice the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut-side up in the baking dish.
In a large skillet over medium heat, add the olive oil and diced onion, sautéing until translucent.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.
Stir in the garlic powder, smoked paprika, sea salt, and black pepper, then remove from heat.
In a mixing bowl, combine the cooked beef mixture, cooked brown rice, Greek yogurt, and tomato paste until well incorporated.
Spoon the beef and rice mixture generously into each bell pepper half.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.

Nutrition

Ingredients

Instructions

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