PCOS Recipes

Fit Cyster Recipe of the Week: Southwest Stuffed Peppers

March 16, 2018

Good Morning Loves,

One thing about me you know is that the Kitchen is my best friend!!! I love to cook and more importantly, I am a strong believer that many health ailments can be solved through proper nutrition.  I am newly on the path to a better me through what I fuel my body with, especially with PCOS.  As I learn and grow of course, I will be on the blog, sharing the wisdom and wealth.  A few weeks ago, I posted my first stab at stuffed peppers that were PCOS friendly and delicious. So many people asked for the recipe and so here you are:

SOUTHWEST STUFFED PEPPERS (courtesy of rachelshultz.com)
Serves 5-6

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa – I used GOYA Salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning – I used two packets of Chipotle Seasoning by Ortega because I like a little more spice
1 cup cheddar, shredded – I mixed it with amigo cheese as well
1/4 cup cilantro, chopped
Green onions, sliced

Preheat oven to 425 degrees. Arrange peppers in a 9×13 baking dish and roast for 15 minutes. Meanwhile, bring 1 cup brown rice to boil with 1 and 1/2 cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes. In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling. Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with cilantro and green onion ( just skipped this and topped it with cheese)

img_2022

 

Happy Cooking!!!!

With Love,

LoLo