Mexican Stuffed Peppers - PCOS-Friendly Recipe
This Mexican Stuffed Peppers is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 tablespoon salt
- 4 large green bell peppers - tops, seeds, and membranes removed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can chili-style diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
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Frequently Asked Questions
Yes, this Mexican Stuffed Peppers recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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