Stuffed Bell Peppers

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

INGREDIENTS

• 2 bell peppers (any color)- suggest making 4 so there are leftovers
• 1 lb 93% lean ground 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)

 

DIRECTIONS

• 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.

 

Nutrition Facts

• Protein 25g
• Total Carbs 14g
• Sugar 8g
• Total Fat 11g