Salsa Verde Stuffed Poblano Peppers

Steph Wagner

March 27, 2018

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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

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

Salsa Verde Stuffed Poblano Peppers

Course: Main Dish
Cuisine: Mexican, Oven Baked, Stove Top
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 245kcal
Author: Steph Wagner
One serving is two poblano pepper halves.
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Ingredients

  • 4 poblano peppers, seeded and halved lengthwise
  • 11 oz can tomatillos in the Mexican food aisle
  • 1 cup fresh cilantro leaves
  • 1/2 lime, juiced
  • 1/2 cup white onion, diced
  • 1 lb 93% lean ground turkey
  • 10 oz bag frozen riced cauliflower

Instructions

  • Preheat oven to 350 F.
  • 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.

Nutrition

Serving: 2pepper halves | Calories: 245kcal | Carbohydrates: 16g | Protein: 26g | Fat: 10g
Nutrition Facts
Salsa Verde Stuffed Poblano Peppers
Amount Per Serving (2 pepper halves)
Calories 245 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 16g5%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.

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