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
- % Daily value*
-
Total Fat
13g
17%-
Saturated Fat
4.5g
23% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
55mg
18% -
Sodium
410mg
18% -
Total Carbohydrate
45g
16%-
Dietary Fiber
6g
21% -
Total Sugars
23g
-
Dietary Fiber
-
Protein
27g
-
Potassium
664mg
14%
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