What to stuff with peppers during Medifast?

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With today being the first day of fall...i was thinking of stuffed peppers for dinner...but need your help....

Normally it's a mixture of rice, corn, tomatos sometimes black bean and ground beef... all not OP besides using ground turkey or super lean ground beef...anyone have an idea of what to stuff the peppers with that would be similar?..

Comments (17)

I think there is a recipe on line can't remember. You could always shred up cauliflower for your rice and just use turkey or lean ground beef and then look for low carb tomatoe sauce or diced tomatoes...

Comment #1

From the Recipe thread:.

Stuffed green peppers: I don't know who this is from, but Thank You.

5 oz cooked extra lean beef (I mixed it with ground turkey and veal).

1/2 C stewed tomatoes (I used chili style).

1/2 C grated cauliflower (looks like rice).

1 small green pepper to stuff (I cut the top off and chopped it up and added it to the beef).

Be sure to par-boil the pepper(s). If you use a small green pepper, it's equal to 1 C. I only had huge ones so I only ate 1/2 plus the 1/2 cup chopped in the beef..

1-2 T chopped green onions..

I add crushed red pepper flakes to give it some kick instead of salt.

A little basil and oregano.

Bake for 45 minutes at 350. Quite yummy without the carbs of rice or corn...

Comment #2

I use Boca or Morningstar 'beef' crumbles rather than beef...

Comment #3

I use the Medifast chili as a base to stuff bell peppers (I like to stuff the red ones)...

One bell pepper.

One packet of Medifast chili (pre-soaked to soften) doctored up with the following:.

- half of a tomato (depending on how big the pepper is, I add more or less tomato to arrive to an adequate "green" allowance) - chopped and added to the chili mix.

- a bit of the soy beef crumbles to give it added texture (like Banschi mentioned I use the non-meat version to make it less greasy, more filling).

- sprinkle in a few dried onions (barely enough to count, adds flavor).

- extra chili powder/red pepper flakes and other spices to give it more kick.

And if I still have room in my day for it, I'll also drop about a half of a wedge of laughing cow (queso with chipoltle flavor).

Once stuffed, pop in the oven to bake for about 40 -60 (depending on your liking).

In the end, you end up with about 1.5 cups of "green" serving + one Medifast meal.

And depending on how much "lean" you add (with either the meat or non-meat version) - count against your "lean" accordingly.

Since this equals two meals, I cut the pepper in half and eat the other half later in the day...

Comment #4

These sound good, like the cauliflower rice idea..

I had made some with ground turkey and low carb spagetti sauce, I really missed the rice. I think the cauliflower will help - I also like the idea of using the Medifast chili...

Comment #5

I had a lot of Medifast Chili to use up and found it tastes much better this way than on it's own... plus, it's the only way I could add beans to the pepper. I forgot to mention that I make the chili with a little less water than usual to make it thicker.

I haven't tried it with Cauliflower, but I bet that would be a nice extra touch for texture/bulk making it all the more filling...

Comment #6

I make them often, I really love them!.

1 serving cauliflower, chopped up (I use a food processor).

1 serving diced tomatoes fresh.

1 bell pepper (according to weight).

4oz 96%lean ground beef.

2oz 75% reduced fat Cabot Cheddar Cheese.

Boil pepper for about 5minutes.

Mix ground beef, cauliflower, tomatoes and simmer until pepper is done.

Fill pepper with all the ingredients minus cheese.

Cook for 30 minutes at 375.

Once done sprinkle cheese on top and enjoy..

Side note: 2oz of shredded cheese is alot, I love cheese so adjust to your likings. I also season the meat with alittle salt and pepper..

Comment #7

This is very close to what I do, I just use Mrs. Dash spicy to give it a little kick. I also use less cheese...

Comment #8

The cauliflower definitely helps replace the rice. I have also chopped up white mushrooms and used that as well...

Comment #9

Oooh I am on a cauliflower kick now, great idea using it instead of rice. I usually add mushrooms to beef it up a bit...

Comment #10

I love stuffed green peppers too!! Here is my recipe. I actually have changed it slightly to make it easier to put together. I now cook the onion and turkey and then add chopped pepper, tomato, water and seasonings to that mixture, cook until water is mostly gone and then continue with the recipe directions. Saves time on pre-cooking the peppers and works just as good..

I have gotten so used to the cauliflower instead of the rice, I don't even notice it's missing..

Stuffed Green Peppers.

3.5 oz ground turkey, 99% fat free (1/2 leanest).

2 oz shredded mozzarella cheese, 3-6 fat gms/oz (1/2 lean).

1 green pepper (75 grams) (1 green).

C or 50 gms shredded, raw cauliflower (1 green).

C or 90 gms diced raw tomatoes (1 green).

1 T. chopped raw onion or 1 tsp dry (1 condiment).

Tsp McCormick Italian Seasoning (1 condiment).

Tsp salt (1 condiment).

Sprinkle of black pepper.

*Need 1 healthy fat serving with this meal, throw in 5 chopped black olives..

Heat oven to 375. Shred and measure your cauliflower, set aside. Cut your green pepper lengthwise in half and remove insides, boil for 3 minutes and then set aside. Dice up your tomato and add the seasoning, salt and pepper to it to sit while you cook the turkey. (I actually mashed the tomatoes a bit as well.) Reserve a bit of the salt to sprinkle on to the two green pepper insides. Cook turkey and onion together until turkey is cooked through and onion is soft..

Add tomato mixture and c water to the turkey/onion. Cook off the excess moisture, takes about 10-15 minutes to boil off. Then stir in your cauliflower and of the cheese. Add mixture to two green peppers in a small casserole dish and bake for 15 minutes uncovered. Sprinkle on remaining cheese and heat until melted..

This recipe would be 1 leaner, 3 greens, 3 condiments and 1 healthy fat if you added the black olives...

Comment #11

I usually just stuff it 5 ounces of ground turkey and top it with the appropriate amount of low fat cheese .... but I'm also very lazy...

Comment #12

These sound wonderful. Might have to try it this week. Thank you for sharing...

Comment #13

I have these about once a week - I use red peppers. I cook the ground turkey on the stove, add 1/2 cup petite-cut diced tomatoes (canned), shake some dried garlic and black pepper and stuff two small peppers. Then I sprinkle a little bit of garlic oil over the top and bake for 30 minutes. Tonight I used a little less turkey and put some OP cheese in them - it made me think of baked ziti!..

Comment #14

I read a post a while back about using lean ground beef, shredded cabbage & low fat sharp cheddar for the filling...

Comment #15

I use the Medifast chili on top of spaghetti squash....

1 Medifast chili.

Chili seasoning that is recommended measurement.

Ground turkey burger.

Fresh roasted tomatoes...I like Roma.

Chopped green pepper.

1 to 2 LC chipotle cheese to melt into chili.

Pour over spaghetti squash.

It's like having a spaghetti dinner.

Now remember to measure all your ingredients as followed on the Medifast plan......

Comment #16

I made this yesterday with ground 6 oz turkey breast (leanest), cauliflower, rotel tomatoes, sliced black olives (healthy fat) and 1oz of 2% mexican blend cheese on top after cooked. I was so full and it was delicious.....

Comment #17

This question was taken from a support group/message board and re-posted here so others can learn from it.


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