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Stuffed Bell Peppers

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over 8 weeks post-op..

Stuffed Bell PeppersINGREDIENTS

  • at least 2 bell peppers (any color)- suggest making 4 so there are leftovers
  • 1 lb lean ground beef or turkey
  • 1 onion, chopped
  • 2 garlic cloves chopped or garlic powder
  • 1 can diced tomatoes or one fresh tomato diced
  • 1 zucchini chopped
  • 2 raw eggs
  • spices of your choosing (we recommend: cumin, chili powder, garlic, salt, pepper, cilantro)



  • Preheat oven to 375 degrees.
  • Brown meat in a large skillet, add onion and garlic and cook 4 minutes. Add zucchini and cook for 3 additional minutes.
  • Remove from heat, adding tomatoes, spices and eggs. Mix well.
  • Cut tops off the peppers but keep them. Scoop out seeds and spoon meat mixture into peppers. If you only make two peppers, you will have extra meat. Make a mini meatloaf with the extra meat and cook with the peppers.
  • Bake in the oven for 30-40 minutes in a glass baking dish until the peppers are slightly browned.