Chicken & Quinoa Stuffed Peppers - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 1/3 cups Swanson® Unsalted Chicken Stock
- 2/3 cup uncooked quinoa, rinsed
- 1 pound 98% fat-free ground chicken breast or 99% fat-free ground turkey breast
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 (10 ounce) package chopped frozen spinach, thawed and well drained
- 1 (10.5 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
- 1/3 cup grated Parmesan cheese, divided
- 4 medium red bell peppers, cut in half lengthwise and seeded
Instructions
- Set the oven to 350 degrees F.
- Heat the stock and quinoa in a 1-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 13 minutes or until the quinoa is tender.
- Cook the chicken, garlic and onion in a 12-inch nonstick skillet over medium-high heat until the chicken is cooked through, stirring often to separate meat. Stir in the spinach, soup, quinoa and 3 tablespoons cheese.
- Place the pepper halves into a 11x8x2-inch baking dish. Spoon the chicken mixture into the pepper halves.
- Bake for 30 minutes or until hot. Sprinkle with the remaining cheese.
- Bake for 5 minutes or until the cheese is melted.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast, Spinach.
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when di...
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