Registered dietitian Kelly Weiss stopped by with two recipes that’ll help you clean out what’s in your fridge, including the beef you might have in the freezer!
5 Ingredient Stuffed Peppers
Yield: 4 servings
Ingredients: 8 oz. lean 93% ground beef, browned 2 – 4.2 oz package cooked quinoa 4 bell peppers 1 cup Mexican shredded cheese 1 cup pico de gallo 6 oz. nonfat Greek yogurt, for topping 1 cup chopped cilantro, for topping Instructions: 1. Preheat oven to 350 degrees F. Arrange the peppers in a 8 x 8-inch baking dish. 2. In a large mixing bowl, stir together the beef, cooked quinoa, 1/2 shredded cheese and pico de gallo until combined. Spoon the mixture evenly into the cavities of the four bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese. 3. Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.