The Recipe:
6 peppers of any color
1 1/2 C water
3/4 C dry quinoa
2-3 Tbs. raw coconut oil
6 garlic cloves
1 medium white onion, chopped
2 C broccoli florets
4 C finely chopped kale
2 medium carrots, diced
1 C minced basil
2 tsp. Celtic sea salt
3/4 tsp. balck pepper
1 tsp. oregano
2 Tbs. low- sodium tamari( I use Bragg's liquid Aminos)
*Be sure quinoa has soaked over night and rinse well before using.
Cut top off peppers, chop and save to add to filling. Clean out any seeds from peppers.
Place water in a saucepan and bring to a boil. Reduce heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft or about 10-15 minutes. Pour into a strainer and set aside in a bowl. I use my rice cooker instead, which works wonderfully.
Saute the garlic in coconut oil until gently cooked, then add the onions, and stir until the they become translucent. Add broccoli, kale, carrot, chopped pepper tops, basil and cook gently for a few minutes. Add sea salt and other seasoning to the veggie mixture and stir it up. And the cooked quinoa and mix everything together well.
Adjust seasoning to your taste. The mix should taste slightly saltier than your taste, as the seasoning will be less concentrated as we stuff the plain bell peppers. Once your satisfied with your filling, spoon it into each pepper, right up to the top.
Place peppers tightly together in a glass baking dish so they remain upright. Bake at 350 for 45 minutes. Enjoy!!
