Gastric Bypass Dinner Recipes

Discover a delicious way to support your journey post-gastric bypass surgery with these Quinoa and Veggie Stuffed Peppers. Packed with protein, fiber, and essential nutrients, this vibrant dish is both filling and satisfying. Perfect for meal prep or a comforting dinner, enjoy the flavor of fresh ingredients like zucchini, spinach, and black beans all in a colorful bell pepper. Make healthy eating enjoyable and nutritious! #HealthyRecipes #GastricBypass #StuffedPeppers #MealPrep #Quinoa #Nutrition #HealthyEating

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa

1 medium zucchini, diced

1 cup spinach, chopped

1 cup black beans, rinsed and drained

1/2 cup corn (fresh or frozen)

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup low-fat cheese (optional)

Fresh cilantro for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil if desired.

In a large mixing bowl, combine the cooked quinoa, diced zucchini, chopped spinach, black beans, corn, cumin, paprika, salt, and pepper. Mix well.

Stuff each bell pepper with the quinoa mixture, packing it in gently.

If using, sprinkle low-fat cheese on top of each stuffed pepper.

Place the stuffed peppers upright in a baking dish and add about 1/4 inch of water to the bottom of the dish to help steam the peppers.

Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10 minutes or until the peppers are tender and cheese is melted.

Garnish with fresh cilantro before serving, if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4