I love colorful vegetables gracing my plate during the summer months. These delightful rainbow garden stuffed peppers are a healthy way to get great nutrients. I often have some of the ‘stuffing’ leftover so I will use that to garnish a leafy salad or to serve alongside other food items.
- 6 red, yellow, orange or green peppers, or a combination
- 1 ½ cups water
- ¾ cup dry quinoa
- 2-3 Tbs. coconut oil
- 6 garlic cloves
- 1 medium white onion, chopped
- 2 cups of broccoli florets
- 4 cups finely chopped kale
- 2 medium carrots, diced
- 1 cup minced basil
- 2 tsp. Celtic or Himalayan sea salt
- ¾ tsp. black pepper
- 1 tsp. oregano
- 2 Tbs. low-sodium tamari
Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using
Instructions for preparing the peppers:
Chop off the tops of all of the peppers, discard the stem and seeds and chop the remainder pepper top to add to the filling
Place water in a sauce pan 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 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.
Saute the garlic in the coconut oil until gently cooked, then add the onions, and stir until the onions become translucent. Add the broccoli, kale, carrot, chopped pepper tops (from preparing the peppers) and basil, and cook gently for a few minutes. Add the sea salt and other seasonings to the veggie mixture and stir it up! Add the cooked quinoa and mix everything together well.
Adjust the seasonings to your taste (I use less salt because my taste buds are sensitive to salt). The mixture should taste slightly saltier than your taste, as the seasoning will be less concentrated when we stuff the plain bell peppers. Once you are satisfied with your filling, spoon it into each pepper, right up to the top.
Place the peppers tightly together in a glass baking dish so they remain upright. Bake at 350 degrees F for 45 minutes. Garnish with fresh basil just before serving.