Spanish Recipe for PCOS - Spanish Stuffed Peppers with Quinoa
Nutrition per Serving
350
Calories
15g
Protein
50g
Carbs
10g
Fat
This recipe includes a grocery list of bell peppers, quinoa, black beans, corn, tomatoes, onions, garlic, olive oil, cumin, paprika, salt, and pepper. The Glycemic Index (GI) for quinoa is low, making it a great choice for those with PCOS.
Ingredients
2 bell peppers, 1 cup of cooked quinoa, 1/2 cup of black beans, 1/2 cup of corn, 1/2 cup of diced tomatoes, 1/4 cup of chopped onions, 2 cloves of garlic, 1 tsp of olive oil, 1 tsp of cumin, 1 tsp of paprika, salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). 2. Cut the tops off the peppers and remove the seeds. 3. In a pan, heat the olive oil and sauté the onions and garlic until translucent. 4. Add the quinoa, black beans, corn, tomatoes, cumin, paprika, salt, and pepper. Stir well. 5. Stuff the peppers with the quinoa mixture. 6. Place the peppers in a baking dish and bake for 30 minutes, or until the peppers are tender.
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