Recipe: Brazilian stuffed peppers

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.

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.

Calories 385 Protein 21g Carb 30.5g Fat 20.5g