Italian Stuffed Peppers with Creamy Protein Mashed Potatoes

Ingredients

• 2 large red bell peppers
• 2 large green bell peppers
• 12 ounces 96% lean ground beef
• 12 ounces Perdue Ground Chicken Breast
• 1 cup Simple Truth Organic No Sugar Added Tomato Basil Pasta Sauce
• 1/2 cup Kroger Part-Skim Shredded Mozzarella
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 medium Kroger Gold potatoes, about 296 grams total, peeled if desired and cubed
• 1/2 cup Oikos Triple Zero Plain Greek Yogurt
• 1/4 to 1/2 cup chicken bone broth
• 1 teaspoon minced garlic for the mashed potatoes

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Instructions

1. Preheat the oven to 375°F.
2. Cut the red and green bell peppers in half lengthwise and remove the seeds and membranes. Arrange the eight halves cut-side up in a baking dish.
3. Cook the ground beef and ground chicken together in a large skillet over medium-high heat, breaking the meat apart as it browns.
4. Add 2 teaspoons garlic, Italian seasoning, salt, and pepper. Stir in the tomato basil sauce and cook for 2 to 3 minutes.
5. Divide the meat mixture evenly among the eight pepper halves and sprinkle the mozzarella evenly over the tops.
6. Cover loosely with foil and bake for about 25 minutes. Remove the foil and bake another 10 to 15 minutes, until the peppers are tender and the cheese is melted.
7. While the peppers bake, boil the potatoes until fork-tender and drain well.
8. Mash the potatoes with the Greek yogurt and 1 teaspoon garlic. Add warm chicken bone broth gradually until creamy, then season with salt and pepper.
9. For each serving, plate one red stuffed pepper half, one green stuffed pepper half, and one-quarter of the creamy mashed potatoes.

40/400 Notes

• Using half lean beef and half ground chicken keeps the filling rich while improving the protein-to-calorie ratio.
• Add the bone broth to the mashed potatoes gradually so they stay creamy rather than loose.
• Nutrition is approximate and should be rechecked against the exact 96% lean beef package used.