NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

2 medium yellow bell peppers

0.25 cup cooked brown rice

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 cup non-fat Greek yogurt

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and prepare a small baking dish by adding two tablespoons of water to the bottom.

• 2

  Slice the tops off the yellow bell peppers and carefully remove the seeds and membranes from the inside.

• 3

  Finely dice the yellow onion and mince the garlic clove.

• 4

  Heat a non-stick skillet over medium-high heat and add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent.

• 5

  Stir in the minced garlic, sea salt, black pepper, dried oregano, and smoked paprika, cooking for another 60 seconds until fragrant.

• 6

  Add the cooked brown rice and tomato puree to the skillet, stirring well to combine all ingredients into a thick filling.

• 7

  Spoon the beef and rice mixture into the hollowed-out bell peppers, pressing down gently to pack the filling tightly.

• 8

  Place the stuffed peppers upright in the prepared baking dish and cover the dish tightly with aluminum foil.

• 9

  Bake for 30 to 35 minutes, or until the peppers are fork-tender but still hold their shape.

• 10

  Remove from the oven and let cool for 5 minutes before topping each pepper with a generous dollop of non-fat Greek yogurt.