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Mediterranean Unstuffed Peppers
10 min prep time
12 min cook time
1serving
Recipe by
Nancy Hughes
Source
Designed for One! cookbook
How to Make 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.
10 min prep time
12 min cook time
1serving
1 pepper with 1 1/4 cup beef mixture
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Step-By-Step Instructions:
- 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.
- 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.
- Turn the peppers over. Stir the salt into the beef mixture and spoon into the pepper halves. Top with yogurt.
Nutrition facts
1 Serving
-
Serving Size
1 pepper with 1 1/4 cup beef mixture
- Amount per serving Calories 390
-
Total Fat
13g
- Saturated Fat 4.5g
- Cholesterol 55mg
- Sodium 410mg
-
Total Carbohydrate
45g
- Dietary Fiber 6g
- Total Sugars 23g
- Protein 27g
- Potassium 664mg
- Phosphorous 219mg
Ingredients
93% lean ground beef
3 oz
onion(s) (chopped)
1/4 cup
roasted, salted, hulled pumpkin seeds
1 1/2 tbsp
water
1/2 cup
cooked brown rice
1/3 cup
no salt added tomato sauce
3 tbsp
raisins
2 tbsp
ground cinnamon
1/2 tsp
medium green or red bell pepper (halved lengthwise and seeded)
1
salt
1/8 tsp
low fat plain Greek yogurt
2 tbsp
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