Stuffed Peppers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 large poblano chilies
- 1 14-ounce package soft tofu
- 1 garlic clove, minced
- 1 onion, finely chopped
- 3 cups cooked rice, reheated
- 1 tomato, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons kosher salt
- 1 cup white Cheddar, shredded
- Coconut Rice with Winter Squash
Instructions
- Cut a slit lengthwise down the sides of the chilies.
- Remove the seeds. Transfer the chilies to a baking sheet. In a
- large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix well. Stuff the peppers with the rice filling and bake in a 450 ° F oven
- for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
- and continue baking until the cheese melts, about 3 minutes more.
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