Stuffed Bell Peppers


About this Recipe

Building your meals from scratch sounds easy, but it’s not that simple. And that’s why we love to give you easy-to-follow recipes with basic ingredients that anyone can make. 

With about 7 grams of protein per single ounce (about 30 grams) of chicken breast – adding chicken to your post-op diet isn’t only smart. But you can endlessly vary with all sorts of recipes. Like these stuffed bell peppers for example.

With grilled chicken and mozzarella as the main high-protein ingredients and the bell peppers as the high-fiber one, you’re one step closer to meeting your daily protein goals.



Beef chili recipe for after bariatric surgery


6 halves

Ready In:

15 minutes

Nutritional facts per 3 halves:

279 calories

30.6 g protein

10.1 g fat

8.8 g carbs

4.9 g fiber




  • 1/2 lb (225 g) chicken breast, diced
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • Salt & pepper to taste
  • 1 red bell pepper, cut in three pieces
  • 1 yellow bell pepper, cut in three pieces 
  • 4 tbsp mozzarella, shredded

Substitute the bell peper for hollowed zucchini or eggplant. And you can substitute the chicken for ground turkey, ground beef or shredded tofu.

Toppings that go well with this recipe are: scallions, jalapeños, shreddedd cheese and sour cream.

Step by Step Instructions

Step 1

Preheat oven or air fryer to 350F (180C)

Step 2

In a bowl, add the diced chicken, paprika powder, onion powder, salt and pepper. Mix until fully coated.

Step 3

In a skillet or grill pan add the olive oil and next add the chicken. Grill about 10 minutes.


On a baking sheet (or oven-safe dish) position the bell peppers.

Step 5

Spoon in the grilled chicken and the mozzarella.

Step 6

Place in the oven, about 10 minutes or until mozzarella is bubbling.

Step 7

Remove from oven and top with scallions and grated cheese.

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