This is the first time I have experimented with stuffing bell peppers.
I never imagined so much flavor and nutrients in a small package. They turned out amazing!
I have been blessed with an abundance of quinoa and decided it would be an excellent filler.
Quinoa is considered an ancient grain SuperFood. It is gluten-free, high in protein, a diabetic-friendly complex carbohydrate and a good source of fiber. Read more about quinoa here.
Quinoa Stuffed Bell Peppers
3/4 cup quinoa, rinsed (any variety works, I used the tricolor mix)
1.5 cup water
5 Tbsp sunflower seed, soaked
5 tsp coconut aminos
2 tsp onion powder (or 1/4 diced onion)
2 tsp garlic powder (or 1 small clove minced garlic)
4 Tbsp shiitake
1 Tbsp hemp seeds
2 tsp black pepper
2 Tbsp nutritional yeast
1 Tbsp Bragg’s 24 spice blend
1 tsp curry powder
1 tsp thyme powder
2 celery stalk, chopped
1 collard green leaf, chopped (kale would be just as good!)
salt, to taste
4 whole bell peppers
Omit thyme, curry powder, Bragg’s 24-spice, celery & coconut aminos.
Add diced tomatoes, chili powder, cayenne, paprika, cumin powder.
This one tastes great topped with salsa & sour cream.
1) Preheat oven to 350°F.
2) Bring 1.5 cup water to a boil. Add sunflower seeds and quinoa. Cover slightly and turn to medium flame until water is cooked out and quinoa is soft. (About 15 minutes) Turn off flame, cover and let set for 5 minutes.
3) Add all spices, coconut aminos, remaining vegetables (except the bell peppers) and salt to taste to the quinoa mixture. You could also add a cup of your choice of protein, if you so choose. Shredded leftover chicken or turkey (Browned Ground Beef for the Mexican variation) works well. For vegetarian, cooked green lentils (or black beans in the Mexican variation) are a good choice.
4) Cut the top of the bell pepper off by making a circle around the stem. Twist the top off and remove the seeds and fleshy parts. Also, score the outside by poking it with a fork. This allows for it to cook thoroughly.
5) Rub the pepper with oil and salt. Stuff the pepper with the prepared filling mixture.
6) Place the stuffed bell peppers in a baking pan. Place their tops back on. Insert in oven for 30-50 minutes, or until tender.
Living NOW Foods & Garden of Good Eatin’ is giving away a whole line of allergen-free products, including quinoa. Ends 01/08 at 11;59pm. Click here to read my review and enter to win!