Quinoa Stuffed Peppers
with
Muhammara Sauce
NUTRITIONAL NOTES
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.
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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.
Serves: 4
INGREDIENTS:
SAUCE:
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
STUFFED PEPPERS:
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)
INSTRUCTIONS:
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.