made this for Easter dinner

*Ingredients *

– *Base *

– 1 lb ground beef – 450g – 90% lean or lean ground turkey for lighter version

– 2 large green bell peppers – 300g – seeded and cut into 1 inch chunks

– 1 1/2 cups shredded cheese – 170g – mozzarella low-moisture + sharp cheddar mix – or dairy-free mozzarella shreds

– 1/2 cup plain Greek yogurt – 120g – 2% or full fat – or unsweetened coconut yogurt – replaces heavy cream / cream cheese – plus 1 tbsp olive oil

– *Anti-Inflammatory Seasonings*

– 1 tbsp extra virgin olive oil – 15ml

– 1/2 tsp sea salt

– 1/2 tsp black pepper

– 1/2 tsp garlic powder

– 1/2 tsp smoked paprika

– 1/4 tsp dried oregano

– Pinch red pepper flakes – optional

*Instructions*

– *Prep:*

– Preheat oven to 400°F / 200°C

– Lightly oil 8×8 or 9×9 inch glass baking dish

– Cut bell peppers into 1 inch chunks – pat dry

– *Cook Beef:*

– Heat large skillet on medium-high, add 1 tbsp olive oil

– Add ground beef, break apart

– Season with salt, pepper, garlic powder, paprika, oregano

– Brown 6-8 minutes until no longer pink – drain excess fat if needed

– Remove from heat – stir in Greek yogurt – makes creamy sauce without heavy cream

– *Assemble:*

– Spread half the shredded cheese on bottom of baking dish – helps create crust

– Add bell pepper chunks in single layer

– Spoon beef and yogurt mix evenly over peppers

– Top with remaining shredded cheese

– *Bake:*

– Bake uncovered 18-22 minutes until cheese bubbly and golden and peppers are tender-crisp

– For more char on peppers, broil last 2 minutes – watch closely

– *Rest and Serve:*

– Let rest 5-7 minutes – sets up easier to slice

– Spoon onto plates – serve with cauliflower rice, quinoa, or big green salad to keep anti-inflammatory

– Garnish with fresh parsley or black pepper if you like

– *Store:*

– Fridge 4 days airtight

– Freezer 2 months – without lettuce – reheat 375°F / 190°C 12 minutes covered

– Reheat with splash of water to keep moist