NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground beef (93% lean)

0.5 cup Plain non-fat Greek yogurt

2 medium Bell peppers

0.5 cup Cauliflower rice

0.25 cup Tomato puree

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and line a shallow baking dish with parchment paper.

• 2

  Slice the bell peppers in half lengthwise, removing the seeds and internal membranes to create a hollow boat.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

• 4

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until completely browned.

• 5

  Stir in the cauliflower rice, tomato puree, sea salt, black pepper, and smoked paprika, allowing the flavors to meld for 3-4 minutes.

• 6

  Remove the skillet from the heat and fold in half of the Greek yogurt until the beef mixture is creamy and well-combined.

• 7

  Divide the beef mixture evenly among the bell pepper halves and arrange them in the prepared baking dish.

• 8

  Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.

• 9

  Garnish each stuffed pepper with a dollop of the remaining Greek yogurt before serving warm.