Beef & Pepper Skillet Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 cups instant brown rice
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
Instructions
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
- Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Brown Rice.
Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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