Stuffed Peppers

For 2 servings of 170 grams each

• 50 g carrot
• 0.5 shallot
• 1 garlic clove
• 1 bell pepper
• 100 g lean ground beef
• 35 g Skyr
• 10 g pine nuts
• Salt, pepper, thyme
• 100 ml strained tomatoes with herbs
• 1 tbsp red wine vinegar
• 0.5 tsp vegetable broth (powder)
• 6 cherry tomatoes
• 6 black olives

1. Preheat the oven to 180 degrees Celsius (top and bottom heat). Peel and grate the carrot. Peel and dice the shallot and garlic. Halve the bell pepper and remove the seeds. Mix the ground beef with the carrot, shallot, garlic, Skyr, pine nuts, salt, pepper, and thyme. Fill the pepper halves with the mixture and press it down slightly.
2. Mix the strained tomatoes, vinegar, and vegetable broth, season with pepper, and pour into a baking dish. Place the stuffed peppers on top and distribute the cherry tomatoes and olives around them. Bake in the preheated oven for about 30 minutes.

Amount (g): 170

Energy (kcal): 133

Carbohydrates (g): 7.7

Fiber (g): 2.2

Protein (g): 10.6

Fat (g): 7

© Meine OP Meine Portion, Sheida Alishirinpour Farkhad & Svenja Kilzer