Greek Yogurt Stuffed Bell Peppers
These vibrant bell peppers are stuffed with a creamy Greek yogurt and quinoa mixture, making for a quick, low-calorie, and high-protein meal.
10 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 4 bell pepper
- 1 cup quinoa
- 2 cups water
- 2 cups Greek yogurt
- 2 cups spinach
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse and cook the quinoa in 2 cups of water according to package instructions, about 12-15 minutes, until fluffy. Set aside.
- 3
Cut the tops off the bell peppers and remove seeds and membranes.
- 4
In a large bowl, combine cooked quinoa, Greek yogurt, chopped spinach, halved cherry tomatoes, minced garlic, olive oil, lemon juice, salt, and black pepper. Mix well.
- 5
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- 6
Bake for 10-15 minutes, until the peppers are soft but still hold their shape.
- 7
Serve immediately as a nutritious lunch or dinner option.
Cook it this week.
NeatEat plans Greek Yogurt Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.