Steak Fajita Stuffed Peppers

Steph Wagner

July 29, 2014

Steak Fajita Stuffed Peppers

 

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

Perhaps one of my favorite meals of all times is fajitas. If we are going out to eat (which isn’t too often) I will usually prefer somewhere with great fajitas! We will share the order and Mr. W takes over control of chips, rice, and tortillas :-) If you like fajitas as much as I do, you have to try my Fajita Turkey Burgers

It’s also a super easy dish to prepare at home. If we need a dinner on the table fast, I love putting peppers and onions in the bottom of my Deep Covered Baker, topping it with chicken and taco seasoning. I microwave it for about 17 minutes and chop it all up to serve.

On the stovetop it’s super easy too! I sauté the peppers and onions and set aside to brown the meat with the fajita seasoning. So easy and so full of flavor! Here’s my recipe for Sweet ‘n Smoky Steak Fajitas.

Weight-loss surgery patients love fajitas for all these reasons. Great flavor with the protein and a little big of vegetable with the bell peppers and onions. To keep this recipe super simple, I bought pre-cooked steak strips and thawed them in the microwave. The whole process was very fast and I have a feeling my postop bariatric patients won’t get through a whole one ;-) Leftovers for lunch!

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

Steak Fajita Stuffed Peppers

Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 221kcal
Author: Steph Wagner
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Ingredients

  • 2 green bell peppers, stem and seeds removed
  • 2 cups frozen pre-cooked fajita steak meat
  • 1 tbsp taco seasoning
  • 1/4 cup reduced-fat cheddar cheese, shredded

Instructions

  • Preheat oven to 350F.
  • Meanwhile, place fajita strips in a microwave safe dish and add 1/4 cup water. Defrost the meat approximately 10 minutes in the microwave.
  • While meat is defrosting, chop off tops of bell peppers and remove seeds.
  • Drain the meat and toss with taco seasoning. Stuff the mixture in the bell pepper. Place bell peppers in the bottom of a casserole dish.
  • Cover with foil and bake for 10 minutes. Remove foil and bake 15 more minutes or until bell pepper has slightly softened. Sprinkle with cheese and add salsa as desired.

Nutrition

Serving: 1pepper | Calories: 221kcal | Carbohydrates: 5g | Protein: 26g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 157mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 48mg | Calcium: 44mg | Iron: 2mg
Nutrition Facts
Steak Fajita Stuffed Peppers
Amount Per Serving (1 pepper)
Calories 221 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 157mg7%
Potassium 426mg12%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 311IU6%
Vitamin C 48mg58%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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