Make delicious Zone friendly Vegetable and Cheese Stuffed Bell Peppers
Vegetable and cheese stuffed bell peppers recipe can fit into the Zone Diet framework by choosing ingredients that are in line with the recommended macronutrient ratios. The Zone Diet is a popular weight loss and health-promoting diet that emphasizes balancing protein, carbohydrates, and fat in every meal to maintain optimal hormone balance and blood sugar control. It is based on the principle that the ideal macronutrient ratio for health is 40% carbohydrates, 30% protein, and 30% fat.
For example, the recipe can include lean protein sources such as chicken or turkey, and complex carbohydrates such as quinoa or brown rice. Here is a simple recipe to make the most delicious Zone Diet Vegetable and cheese stuffed bell peppers –
Vegetable and Cheese Stuffed Bell Peppers
Equipment
- 1 Tight Lid Pot or an Oven will work
Ingredients
- 4 bell peppers any color, tops removed and seeds removed
- 1 tbsp. olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup mushrooms chopped
- 1 cup spinach chopped
- 1 cup cooked quinoa
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a large pot of boiling water, blanch the bell peppers for 5 minutes, then drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and garlic, and cook for 2-3 minutes, until the onion is soft.
- Add the zucchini, yellow squash, mushrooms, and spinach, and cook for 5-7 minutes, until the vegetables are tender.
- Stir in the cooked quinoa and cheddar cheese, and season with salt and black pepper to taste.
- Spoon the vegetable and cheese mixture into the blanched bell peppers, filling each pepper to the top.
- Place the stuffed peppers in a baking dish, and bake for 20-25 minutes, until the peppers are soft and the cheese is melted and bubbly.
- Serve the stuffed peppers hot, garnished with fresh herbs if desired.
Follow these instruction to cook on STOVE instead of Oven
- After blanching the bell peppers, stuff them with the vegetable and cheese mixture as directed in the recipe.
- Place the stuffed bell peppers in a large pot with a tight-fitting lid.
- Add 1/2 cup of water to the pot, making sure that the water level does not rise above the bottom of the peppers.
- Bring the water to a boil over high heat.
- Once the water is boiling, reduce the heat to low and cover the pot with the lid.
- Let the stuffed peppers simmer for 20-25 minutes, until the peppers are soft and the cheese is melted and bubbly.
- Once the peppers are done, carefully remove them from the pot using tongs or a slotted spoon.
- Serve the stuffed peppers hot, garnished with fresh herbs if desired.
Notes
Vegetable and cheese stuffed bell peppers recipe recipe makes four servings, and each serving contains approximately 250 calories, 10 grams of protein, 12 grams of fat, and 24 grams of carbohydrates.
Vegetable and cheese stuffed bell peppers recipe recipe is a healthy and satisfying meal that is in line with the principles of the Zone Diet. It provides a good balance of protein, carbohydrates, and fat and can help support weight loss and overall health when consumed as part of a well-balanced diet.
