I introduced Carolina Camaro, the Chapel Hill mom and fitness and nutrition expert behind Inspire Fitness by Carolina Camaro, a couple of weeks ago. Camaro leads classes and programs and works to help her clients lead a more healthful lifestyle.
Over the next few weeks, I'll be sharing some fitness and nutrition tips from Camaro. Today, she shares some thoughts on carbs and why you shouldn't completely cut them from your diet even if you're trying to lose weight. Watch the video for the tip and try out her recipe for Brazilian stuffed peppers below.
Camaro has more information about her programs and services on her website.
Brazilian Stuffed Peppers, meat and vegetarian options
4 large bell peppers, cut in half and de-seeded
2 lbs grass-fed 90/10 ground beef (see below for vegetarian option)
¼ cup parsley, chopped
10-15 olives, sliced
1 tablespoon olive oil
1 medium chopped tomato
½ medium chopped onion
3 cloves of garlic, minced
1 cup uncooked quinoa
1-2 tablespoon Mrs Dash
1-2 tablespoon Paprika
Salt and pepper to taste
Heat 1 tablespoon olive oil in pan. Add garlic and onions. Then add meat and, using a potato masher, mash meat until fine. Then add spices. Mix into meat. Add tomatoes, parsley and olives. Mix into meat and let cook for another 10 minutes over low heat.
Cook 1 cup quinoa in 2 cups water, according to package directions. Set aside.
After 10 minutes of letting the meat cook, turn off the heat and drain excess fat/liquid from the meat.
To make the appropriate portioned peppers, scoop ½ cup of meat and ⅛ cup of quinoa into each pepper half. You can mix the two together before filling the pepper or layer it.
Serving size: 2 pepper halves
Quick Vegetarian Substitution
Substitute 2 cups pinto beans and 1 cup toasted hemp seeds for the 2 pounds of ground beef
Per serving for the vegetarian version:
Calories 385 Protein 21g Carb 30.5g Fat 20.5g
Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.