Ingredients

  • 4 large green, red, yellow or orange bell peppers (to use for stuffing)
  • 1 cup uncooked quinoa
  • 1/4 tsp turmeric
  • 1/4 tsp red chili powder
  • 1/2 green chili minced
  • 3 cloves garlic pressed
  • 1 medium red onion diced
  • 1 red bell pepper diced finely
  • 2 carrots chopped finely
  • 5 mushrooms diced finely
  • 2 tablespoons cilantro chopped
  • sea salt and ground black pepper to taste
  • 2 tsp coconut oil
  • 1/2 lemon freshly juiced
  • extra virgin olive oil

Directions

  1. Cook quinoa as directed on package and set aside
  2. In a medium sized skillet, heat coconut oil and add onion.  Cook onion until translucent
  3. Add garlic, red chili powder and turmeric
  4. Add carrot and saute for 3 min
  5. Add red pepper saute for 2 min, add mushroom, saute for another 2 min
  6. Add green chili
  7. Add quinoa and stir well
  8. Add sea salt, ground black pepper and lemon juice, mix well and set aside
  9. Cut tops off bell peppers and remove seeds
  10. Stuff peppers with quinoa mixture
  11. Bake bell peppers in oven at 350 F for 25 min
  12. Once cooked, drizzle with a small amount of olive oil and top with freshly chopped cilantro

Prep Time and Cook Time: 50 min

Serves: 4

2018-03-01T07:01:30+00:00