Yogurt Stuffed Peppers
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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33 Calories
2 g Carbs
3 g Protein
1 g Fat
Total Time
7 servings

This creamy finger food is certain to satisfy the salty, spicy, crunch you expect around the TV on Sundays. Greek yogurt paired alongside a hint of heat lives well within a crunchy pepper, and is reminiscent of your favorite nacho dish.


  • 1 cup nonfat plain Greek yogurt
  • 1 tsp, leaves thyme
  • 1 lemon zest
  • 1 clove garlic, minced
  • 2 tsp olive oil
  • ½ tsp crushed red pepper flakes
  • ¼ tsp salt
  • ¼ tsp, ground black pepper
  • 20 $ing.selectedConversion.unit mini bell peppers

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  1. Preheat oven to 375 degrees F.
  2. In a bowl, stir together Greek yogurt, fresh thyme, lemon zest, garlic, red pepper, salt, and black pepper.
  3. Cut 1/2 inch from the stem end of about 20 mini bell peppers. Remove the seeds and veins with a paring knife.
  4. Toss peppers with 2 teaspoons oil and spread out on a baking sheet. Bake until peppers begin to soften, about 12 minutes.
  5. Let peppers cool, then stuff with yogurt mixture.

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