Salsa Verde Stuffed Poblano Peppers

Steph Wagner

March 27, 2018

Salsa Verde Stuffed Poblano Peppers

Salsa Verde Stuffed Poblano Peppers | Gastric Sleeve Recipes | FoodCoach.Me

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!


Buffalo Turkey Stuffed Bell Peppers - Low Carb and Weight Loss Surgery Friendly

Buffalo Turkey Stuffed Pepper – members recipe (join us!)


Steak Fajita Stuffed Bell Peppers. Low carb recipes after Gastric Sleeve or Gastric Bypass.

Steak Fajita Stuffed Pepper


Weight Loss Surgery Nutrition FoodCoach.Me

Print Recipe
Salsa Verde Stuffed Poblano Peppers
One serving is two poblano pepper halves.
Salsa Verde Stuffed Poblano Peppers | Gastric Sleeve Recipes | FoodCoach.Me
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Salsa Verde Stuffed Poblano Peppers | Gastric Sleeve Recipes | FoodCoach.Me
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove, let cool slightly and serve.
Recipe Notes

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. 

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