NUTRITION

SERVINGS

INGREDIENTS

2 large bell peppers

7 oz 93% lean ground beef

0.13 cup cooked brown rice

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp parmesan cheese

0.25 cup non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 4

  Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until it is completely browned.

• 5

  Stir in the cooked brown rice, tomato puree, sea salt, black pepper, and dried oregano, allowing the mixture to simmer for 2 minutes.

• 6

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

• 7

  Place the peppers upright in the baking dish and add 2 tablespoons of water to the bottom of the dish.

• 8

  Cover the dish tightly with foil and bake for 30 minutes.

• 9

  Remove the foil, sprinkle the tops of the peppers with parmesan cheese, and bake for an additional 10 minutes until the peppers are tender.

• 10

  Serve the warm stuffed peppers with a dollop of non-fat Greek yogurt on top for added creaminess.