Stuffed pepper recipes are a great option for the post-op bariatric surgery diet. They are packed with protein, flavor and contained in a low carb vegetable!
This also means the possibilities are endless. You can change the meats, the sauces, the spices and find a huge variety in this style of meal. They also reheat wonderfully making a fast option for a low carb lunch!
This recipe in particular uses riced cauliflower in the place of rice. Many stuffed pepper recipes will use rice as a filler and before frozen steamer bags of riced cauliflwoer came out, it just didn’t seem worth it to me. Now the option to add riced cauliflower to the pepper has just gotten 1000x easier!
I will link several stuffed pepper recipes below. I do love the Mexican flavors of this dish using tomatillo and fresh cilantro. Double your tomatillo mixture (aka Salsa Verde) and use leftovers to toss on salads, veggies or chicken!
Bring a large pot of water to boiling and add pepper halves for 8 minutes to soften. Meanwhile to a blender add tomatillos, cilantro and lime juice.
In a large skillet over medium high heat, saute the diced onion for one minute, add the ground turkey and cook until browned. While meat is cooking, steam the cauliflower in the microwave per package instructions.
Drain meat as needed. To the skillet add riced cauliflower and 2/3 cup of the tomatillo mixture from the blender. Stir and heat through for another minute.
Pour another 1/2 cup of the tomatillo mixture in the bottom of a casserole dish. Lay out the 8 poblano pepper halves. Scoop the meat and cauliflower mixture into each pepper half. Place in heated oven and bake for 15-20 minutes.
Remove, let cool slightly and serve.
This recipe makes 4 servings. One serving is two pepper halves. Each serving provides an estimated 26 grams protein, 16 grams carbohydrate and 10 grams fat.