Double-Duty Beef & Greek Yogurt Stuffed Peppers
High-protein stuffed peppers with lean beef, Greek yogurt & quinoa. 38g protein per serving. Easy meal prep dinner recipe.
Ingredients
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 1 pound 93/7 lean ground beef
- 1 cup plain nonfat Greek yogurt
- 3/4 cup low-fat cottage cheese
- 1 cup cooked quinoa
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup low-sodium beef broth
Instructions
- 1
Preheat your oven to 375°F and position a rack in the middle.
- 2
Arrange the hollowed bell peppers upright in a baking dish and set aside.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 4
Add the diced onion to the hot oil and sauté, stirring occasionally, until softened and translucent, about 4 minutes.
- 5
Stir in the minced garlic and cook until fragrant, about 45 seconds.
- 6
Add the lean ground beef to the skillet, breaking it into small pieces with a wooden spoon, and cook until browned throughout, about 6 minutes.
- 7
Drain any excess fat from the skillet if needed, then stir in the tomato paste and cook for 1 minute to deepen the flavor.
- 8
Remove the skillet from heat and fold in the Greek yogurt, cottage cheese, cooked quinoa, diced tomatoes, mozzarella, Italian seasoning, paprika, and red pepper flakes until fully combined.
- 9
Season the filling with salt and black pepper to taste, adjusting as needed.
- 10
Spoon the filling evenly into each prepared bell pepper, mounding slightly at the top.
- 11
Pour the beef broth into the bottom of the baking dish around the peppers to keep them moist during cooking.
- 12
Cover the baking dish with foil and bake for 25 minutes.
- 13
Remove the foil and bake uncovered for another 15 minutes, until the peppers are tender and the filling is heated through.
- 14
Garnish with fresh parsley and serve warm directly from the baking dish.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Cooked white rice | Cooked quinoa | Quinoa is a complete protein containing all 9 essential amino acids, boosting the total protein count from 28g to 38g per serving without adding bulk. |
| Sour cream | Plain nonfat Greek yogurt mixed with cottage cheese | Greek yogurt provides 20g protein per cup versus sour cream's 3g; cottage cheese adds another 14g per 3/4 cup, creating a creamy base that's protein-dense. |
| Ground beef (80/20) | Ground beef (93/7 lean) | Leaner beef reduces saturated fat while maintaining the same protein content, making the dish more macro-friendly for muscle building without excess calories. |
| Whole milk mozzarella | Part-skim mozzarella | Part-skim cheese maintains the melting quality and flavor while reducing saturated fat, keeping the focus on lean protein sources. |
| Beef broth (regular sodium) | Low-sodium beef broth | Reduces overall sodium content while maintaining the savory depth that keeps the peppers moist and flavorful during cooking. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 72mg |
| Sodium | 420mg |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sugar | 7g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
