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Healthy Reuben-Stuffed Peppers

A nutritious, low-carb twist on the classic Reuben sandwich, featuring savory roast beef and tangy sauerkraut tucked into tender bell peppers.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers halved and seeded
  • 1 lb lean roast beef chopped
  • 2 cups sauerkraut drained and squeezed dry
  • 1 cup Swiss cheese shredded
  • 1/4 cup Greek yogurt
  • 2 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1/2 tsp caraway seeds
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut bell peppers in half lengthwise and remove seeds and membranes.
  3. Combine chopped roast beef and squeezed sauerkraut in a large mixing bowl.
  4. Stir in Greek yogurt, tomato paste, apple cider vinegar, caraway seeds, and black pepper until well combined.
  5. Spoon the beef and sauerkraut mixture firmly into the pepper halves.
  6. Arrange the stuffed peppers on the prepared baking sheet.
  7. Bake for 25 minutes until the peppers are tender.
  8. Remove the tray, sprinkle shredded Swiss cheese over each pepper, and return to the oven for 5 minutes until melted and bubbly.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave for 2 minutes.