Tex-Mex Stuffed Peppers

Yay! Another stuffed pepper recipe!

It is so, so, soooooo important in a low-carb and/or bariatric eating plan to keep variety in your life. When we cannot use starches in our foods, we have to be creative to find other ways! I love meals like this that incorporate a flavorful and lean protein source within a vegetable. For the same reason I love Zucchini Boats and Tuna Salad Stuffed Tomatoes. Perfect for postop gastric sleeve, bypass and banding patients.

A few weeks ago I shared a recipe for Steak Fajita Stuffed Peppers. Very, very tasty. This time around a I took a new spin and added some jalapeño to these Tex-Mex Stuffed Peppers! Great for a preop weight-loss diet as well as postop.

Tex-Mex Stuffed Peppers

Course: Main Dish

Cuisine: Mexican

Servings: 6 servings

Calories: 206kcal

Author: Steph Wagner

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Ingredients

• 3 green bell peppers
• 1 lb 93% lean ground beef
• 2 tbsp Tex Mex Seasoning (or taco seasoning)
• 2 jalapeño, diced (de-seeded if desired)
• 1 cup black beans, rinsed
• 1/2 cup salsa of choice
• 2/3 cup reduced-fat cheddar cheese, shredded

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Instructions

• Heat oven to 400F. Cut bell peppers down the middle, removing the seeds, stem and ribs. Place on baking sheet and put empty bell peppers in oven for 10 minutes.
• Meanwhile, heat a large skillet to medium. Add ground beef and brown. Drain if needed. Add black beans, seasoning, salsa and jalapeños to the skillet. Stir around a few times and let cook all together about 5 minutes.
• Remove the bell peppers from the oven and carefully scoop ground beef mixture into the bell peppers. Sprinkle tops with cheese and put back in the oven another 5 minutes. Remove from oven, let cool a bit and serve.

Nutrition

Serving: 1pepper half | Calories: 206kcal | Carbohydrates: 10g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 299mg | Potassium: 288mg | Fiber: 4g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 1mg