NUTRITION

SERVINGS

INGREDIENTS

2 large bell peppers

3 oz ground beef (93% lean)

0.25 cup cooked brown rice

0.25 cup non-fat Greek yogurt

0.25 cup yellow onion

1 clove garlic

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and slice the bell peppers in half lengthwise, removing the seeds and membranes.

• 2

  Place the pepper halves cut-side up on a parchment-lined baking sheet and roast for 15 minutes until they begin to soften.

• 3

  While the peppers roast, 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, seasoning with sea salt, black pepper, and smoked paprika, and cook until fully browned.

• 5

  Remove the skillet from the heat and stir in the cooked brown rice until well combined.

• 6

  Gently fold the Greek yogurt into the beef and rice mixture until it reaches a velvety, creamy consistency.

• 7

  Divide the mixture evenly among the pre-roasted pepper halves, packing it down slightly.

• 8

  Return the stuffed peppers to the oven for another 10 minutes to heat through, then garnish with chopped fresh parsley before serving.