This stuffed peppers recipe makes for a snack (one serve) or an easy meal (whole recipe).
Most of the energy comes from the ground beef, along with protein choline, iron and zinc. The greens provide vitamins A, C, K and folate while the olive oil and yogurt provide some extra energy.
One serve provides 325 calories, 28 g protein, 20 g fat, 6 g of net carbs and P:E = 1.1.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 4 green bell peppers
- 400 g (14 oz) ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves of garlic, crushed
- 80 g (2.8 oz) tomato paste
- Salt and pepper
- 40 g (1.4 oz) baby spinach and kale leaves
- 40 g (1.4 oz) Greek yogurt
- Sprinkle of chilli flakes (optional)
- Pre-heat oven to 180°C/360°F.
- Cut peppers in half, remove the seeds and place them in a baking tray ready to be filled.
- Heat a frypan to medium heat, add the olive oil.
- When heated, add the onions and garlic and stir.
- When onions are soft, add the ground beef and use a wooden spoon to break up the beef as it browns.
- Once the meat has changed colour but is not cooked through (it will cook more in the oven), add the tomato paste and stir so all the meat is coated. Cook for a further two minutes, then turn off the heat.
- Spoon meat mixture into the halved peppers.
- Bake in the oven for 30 minutes.
- Serve on a bed of baby spinach and kale with a dollop of yogurt and sprinkle of chilli flakes.
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