Stuffed peppers with ground meat and rice
Jump to recipeStuffed peppers with ground meat and rice take about an hour and bring around 49 g of protein per serving. The filling gets a quick fry, and the oven does the rest while you make the yogurt topping.
It's the home cooking everyone remembers from childhood: bell peppers filled with ground meat, rice and carrot, then baked slowly until soft. Tomato paste and paprika give it the flavor that makes it a classic.
MEALUP Unflavored is stirred into the yogurt topping that goes over the finished peppers at the end. It stays cold and adds protein without changing the taste of the yogurt.
The recipe
Ingredients
Serves 4
For the peppers
For the topping
Preparation
- Prep the peppersCut the tops off the peppers and remove the seeds. Rinse them and leave to drain.
- Fry the vegetablesHeat the olive oil in a frying pan and fry the onion and carrot for 4 to 5 minutes, until soft.
- Mix the fillingAdd the ground meat to the vegetables and fry until it is no longer pink. Stir in the rice, tomato paste, salt, black pepper and paprika. Pour in 150 ml of water, stir and leave for 3 to 4 minutes, until the water is absorbed. The rice stays half-cooked and finishes in the oven.
- Stuff the peppersSpoon the filling into each pepper without packing it tight: the rice needs room to swell. Stand the peppers upright in a baking dish.
- BakeAdd a little water to the bottom of the dish, cover with foil and bake at 190°C for 35 to 40 minutes, until the peppers are soft and the rice is fully cooked.
- Make the toppingWhile the peppers bake, stir the yogurt, the garlic and 4 servings (120 g) of MEALUP Unflavored together until smooth. That's 1 serving (30 g) per person.
- ServeServe the stuffed peppers warm, with the yogurt topping spooned over.
Tips
- Ground beef on its own is leaner, but mixing it with pork makes the filling juicier.
- You can make the stuffed peppers ahead without the topping and reheat them in the oven.
- For a vegetarian version, swap the ground meat for mushrooms and lentils.
- Leftover topping keeps in the fridge for up to 2 days and works with other dishes too.
MEALUP Unflavored is stirred into the cold yogurt topping, which goes over the finished peppers just before serving. It adds protein without changing the taste of the yogurt.
Protein is calculated from USDA FoodData Central and the MEALUP label (24 g in 1 serving).
