Yellow and Red Pepper Piperade with Marcona Almonds - PCOS-Friendly Recipe

Yellow and Red Pepper Piperade with Marcona Almonds
Servings: 4
Lunch

This Yellow and Red Pepper Piperade with Marcona Almonds is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • Olive oil, for sauteing and drizzling
  • 2 cloves garlic, smashed and chopped
  • 1 Spanish onion, diced
  • 2 plum tomatoes, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • Kosher salt
  • 1/2 cup crushed tomatoes, preferably San Marzano
  • 1 teaspoon red chile flakes
  • 1 teaspoon pimenton (smoked paprika)
  • 1 to 2 teaspoons sherry vinegar
  • 1/3 cup Marcona almonds, toasted and finely chopped
  • Chopped chives, for serving

Instructions

  1. In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
  2. Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

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Frequently Asked Questions

Yes, this Yellow and Red Pepper Piperade with Marcona Almonds 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.

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