RAINBOW STUFFED PEPPERS

I absolutely love stuffed red peppers, and I think this recipe is perfected to make a delicious meal healthy!

This is another recipe from Kimberly Snyder's book. I wasn't lying when I told you it was one of my favorite books.

INGREDIENTS:

-> 6 red bell peppers (orange, yellow, red or green)
-> 1 1/2 cups of water
-> 3/4 cup of dry quinoa
-> 2-3 Tbs. raw coconut oil
-> 6 garlic cloves
-> 1 medium white onion, chopped
-> 2 cups of broccoli florets
-> 2 medium carrots, diced
-> 1 cup minced basil 
-> 2 tsp. Celtic or Himalayan sea salt
-> 3/4 tsp. black pepper
-> 1 tsp. oregano 
-> 2 Tbs. low sodium tamari

INSTRUCTIONS:

Cut the top of the peppers around the stem in an even circle. Then pull out the stem and the seeds. Place water in a saucepan and bring to a boil. Reduce the heat, add the quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10-15 minutes). When the quinoa is finished, set is aside.

Saute the garlic in the coconut oil until gently cooked (low heat), and then add the onions. Stir the onions until they become translucent. Add the broccoli, kale, carrot and basil, and cook gently for a few minutes. Add the sea salt and other seasonings to the veggie mixture and mix it up. Add the quinoa at the end and stir it will.

The mixture will taste a bit saltier than your taste, as it will be less concentrated when we stuff the plain bell peppers. When you are satisfied with the taste of your mixture, spoon it into the peppers, filling them to the top.

Put the peppers in a glass baking dish, making sure they stay up right. I put the peppers lids on top of the peppers. Bake at 350F for 45 minutes. I also smothered the baking dish with coconut oil and added 1 Tbs. of water. 


On the side I made a fresh greens salad with mixed greens and arugula, tomato, cucumbers and red peppers. I always play around with dressings. This time I mixed some balsamic, olive oil, fresh squeezed lemon, salt, peppers, and apple cider vinegar.


WHY I PREFER TAMARI OVER SOY SAUCE????

Soy sauce and tamari are both made from fermented soybeans. Tamari is japenese and it is thicker, darker, and richer than soy sauce. It is also less salty. Soy sauce usually is lighter, unless molasses was added to it. 

I specifically bought San-J Organic Gluten-Free Tamari. It has a richer taste than regular soy sauces, which contains 40% to 60% wheat.

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