Mediterranean Unstuffed Peppers
This quick meal for one is perfect for a weeknight dinner. Use leftover cooked rice if you have it, or make a larger batch and freeze the rest for another night.
For more single-serving recipes, check out our cookbook, Designed for One!, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 12 min
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- Servings
- 1 Servings
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- Serving size
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1 pepper with 1 1/4 cup beef mixture
Ingredients
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93% lean ground beef
- 3 oz
- 85 g
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onion(s) (chopped)
- 1/4 cup
- 1/4 cup
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roasted, salted, hulled pumpkin seeds
- 1 1/2 tbsp
- 1 1/2 tbsp
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water
- 1/2 cup
- 1/2 cup
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cooked brown rice
- 1/3 cup
- 1/3 cup
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no salt added tomato sauce
- 3 tbsp
- 3 tbsp
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raisins
- 2 tbsp
- 2 tbsp
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ground cinnamon
- 1/2 tsp
- 1/2 tsp
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medium green or red bell pepper (halved lengthwise and seeded)
- 1
- 1
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salt
- 1/8 tsp
- 1/8 tsp
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low fat plain Greek yogurt
- 2 tbsp
- 2 tbsp
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-
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Directions
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Heat a medium nonstick skillet over medium-high heat. Cook the beef and onion for 3 minutes, stirring frequently. Add the pumpkin seeds; cook 2 minutes. Stir in the water, rice, tomato sauce, raisins, and cinnamon. Reduce heat to low, cover, and cook 4 minutes to blend flavors and thicken slightly.
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Meanwhile, place the pepper halves on a microwave-safe plate, cover, and microwave on high setting for 2-3 minutes or until peppers are tender.
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Turn the peppers over. Stir the salt into the beef mixture and spoon into the pepper halves. Top with yogurt.