Stuffed Yellow Peppers

created by Eloisa Faltoni
Stuffed Yellow Peppers

Today I want to propose a recipe that is very easy to prepare per is very scenic at the time of serving. It is a yellow pepper stuffed with meat and vegetables.

This recipe is a true classic in my family since my grandmother used to prepare a very similar one for me when I was little; she used red peppers, tomatoes, cheese, and more ingredients. Inspired by the recipe of my grandmother, I have decided to create my lighter and healthier version of this delicious dish, I sincerely hope you like it.

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Stuffed Yellow Peppers

Stuffed Yellow Peppers Print This
Phase 1 · Phase 2 · Phase 3 Serves: 1 Prep Time: Cooking Time:


  • 2 yellow peppers
  • 120 gr of minced pork
  • 1/2 red pepper
  • 1/2 cup of mushrooms
  • 1/4 onion
  • 1 leek
  • 1 clove garlic
  • 1 tablespoon of tamari sauce (optional)
  • 1/2 cup of vegetable broth or chicken
  • White pepper to taste
  • Salt


  1. Wash the peppers well and cut the top, creating a cover for the same pepper.
  2. With a knife or with your hands, remove all the white parts and seeds, from the peppers.
  3. Preheat the oven to 392ºF (200ºC).
  4. Meanwhile, peel the garlic and onion and chop finely.
  5. Wash the remaining vegetables and cut them into small pieces.
  6. Put in a nonstick skillet, garlic, and onion in 3 tablespoons of broth; sauté until the onion is transparent.
  7. Add the remaining vegetables in small pieces and the tamari sauce (optional); cook about 10 minutes. If necessary, add a few tablespoons of broth.
  8. Meanwhile, wrap the peppers with their own lids in silver paper and bake them for 5 minutes. Take them out of the oven and open the wrapper to cool them down a bit.
  9. Add the meat to the toast and cook 10 minutes more. Adjust salt and pepper. If necessary, add a few tablespoons of broth.
  10. When 10 minutes have passed, fill the peppers with the mixture of meat and vegetables and at least 1 tablespoon of cooking broth.
  11. Cover the peppers with their lids and wrap them again in silver paper. Bake about 20 minutes *.
  12. Serve yellow fillings, covered with their lid and accompanied with phase vegetables.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, 2 and 3. With these amounts, you get 1 serving of protein for  <20, with a few vegetables.


*In this time the yellow pepper, will be a tad "al dente," it is ok, since this way it will better retain the filling.

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