PCOS Vegetarian Italian Recipes: Dinner - Stuffed Peppers with Quinoa
Nutrition per Serving
320
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: bell peppers, quinoa, vegetable broth, onion, garlic, diced tomatoes, mozzarella cheese, olive oil, salt, pepper. Low GI ingredients: quinoa, tomatoes, onion, garlic.
Ingredients
2 bell peppers, 1 cup quinoa, 2 cups vegetable broth, 1 onion, 2 cloves garlic, 1 cup diced tomatoes, 1/2 cup shredded mozzarella cheese, 1 tablespoon olive oil, salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). 2. In a saucepan, bring vegetable broth to a boil. Add quinoa and cook until broth is absorbed. 3. In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened. 4. Mix cooked quinoa, onion, garlic, and diced tomatoes. Season with salt and pepper. 5. Cut the tops off the peppers and remove the seeds. Fill peppers with quinoa mixture. 6. Place peppers in a baking dish and sprinkle with mozzarella cheese. 7. Bake for 25-30 minutes until peppers are tender and cheese is melted.
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