Quinoa Stuffed Peppers
BELL PEPPERS: High in Vitamins C, A, and B6. Bell peppers are an excellent source of carotenoids and antioxidants. They also have an anti-inflammatory effect in the body. Sweet peppers are highly sensitive to heat and their nutritional content decrease rapidly with cooking, so eat them raw or only slightly cooked.
QUINOA: Considered a gluten-free psuedograin, quinoa is considered a super food and clean protein source. High in antioxidants and important phytonutrients, this grain has anti-inflammatory benefits. It also contains higher values of heart healthy fats, including monounsaturated fat and omega-3s.
SPINACH: Leafy green vegetables like spinach provide more nutrients than any other food. Rich in many vitamin and minerals, spinach has a high concentration of phytonutrients, providing powerful antioxidant protection, anti-inflammatory and anti-cancer benefits. The high concentration of Vitamin K found on spinach is essential to building and maintaining bone health.
2 cloves garlic
2 roasted red bell peppers, jarred or fresh
3/4 cup toasted walnuts
3 Medjool dates, pitted
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon pepper
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
3 tablespoons extra virgin olive oil
4 bell peppers, yellow, red, orange, or green
3/4 cup quinoa, rinsed well and soaked overnight
3/4 cup Immune Broth, Chicken Bone Broth, vegetable or chicken stock, or water
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
6 ounces baby spinach leaves or young chard leaves
1 tablespoon fresh oregano, chopped
1/2 cup sun-dried tomatoes, oil-packed, chopped
2 teaspoon sherry vinegar or red wine vinegar
1/2 teaspoon sea salt, or to taste
1/2 cup feta cheese, crumbled (optional)
1. Preheat oven to 350.
2. Halve the peppers lengthwise, cutting through the stems. Seed and remove the white pulp. Steam the peppers until soft but not falling apart, about 5-7 minutes. Or, cook them in a pot of boiling water for about the same length of time.
3. Bring the stock or water and quinoa to a boil in a small saucepan. Cover, reduce the heat to low, and cook for 8-10 minutes until the quinoa is soft and the water is absorbed.
4. Place the chickpeas in a food processor and process using on/off pulses until they are coarsely chopped.
5. Heat the olive oil in a skillet over medium heat and add the spinach or chard and oregano. Cook, stirring, until the greens have wilted.
6. In a bowl, mix together all the ingredients except the peppers. Divide the filling among the peppers, packing to fit.