NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 cup Cooked brown rice

2 medium Bell peppers

0.25 cup Non-fat Greek yogurt

1 tbsp Tomato paste

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the tops off the bell peppers, remove the seeds and internal ribs, and set aside.

• 2

  Place the peppers upright in a baking dish with 0.25 cup of water at the bottom, cover tightly with foil, and pre-bake for 15 minutes.

• 3

  While peppers bake, heat olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until translucent.

• 4

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

• 5

  Stir in the tomato paste, sea salt, black pepper, and smoked paprika, allowing the flavors to meld for 2 minutes.

• 6

  Remove the skillet from the heat and fold in the cooked brown rice and non-fat Greek yogurt until the filling is creamy and uniform.

• 7

  Carefully remove the peppers from the oven and drain any excess water from the dish.

• 8

  Divide the beef and rice mixture evenly among the peppers, packing it down gently.

• 9

  Return the stuffed peppers to the oven, uncovered, and bake for another 15-20 minutes until the peppers are tender and the tops are slightly golden.

• 10

  Garnish with chopped fresh parsley before serving warm.