Steph Hendel
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Quinoa Stuffed Peppers

12/15/2014

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QUINOA STUFFED PEPPERS


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Recipe serves 6. 

INGREDIENTS

  • 14-1/2 ounces of vegetable broth
  • 1/4 cup water 
  •  1 cup quinoa, soaked for at least 15 minutes and rinsed
  •  6 red, yellow or orange peppers
  •  4 medium carrots, finely chopped
  • 2 medium onions, finely chopped
  • 1 tbsp coconut oil
  •  2 tablespoons sunflower kernels
  •  2 teaspoons dried parsley flakes
  • 1/2 tsp salt
  •  1/2 tsp dried basil
  •  1/2 tsp dried oregano
  •  1/2 tsp paprika
  •  1/8 tsp dried thyme
  •  Dash cayenne pepper

INSTRUCTIONS

  1. In a small saucepan, bring the broth and water to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. 
  2. Cut off top of peppers and discard seeds. In a large pot, cook peppers in boiling water for 3-5 minutes or until crisp-tender.  Drain and rinse in cold water; let drain on a paper towel.
  3. In a large pan, saute carrots and onions in coconut oil until tender.  Add the quinoa, sunflower kernels and seasoning; cook and stir for 2 minutes or until heated through.  Spoon into pepper halves.  Place in a baking pan coated with coconut oil.  Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. 

NOTES

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    Steph Hendel

    Certified Holistic Health Coach 
    & 
    Personal Trainer 

    My recipes are:
    - Local
    - Seasonal
    - Organic
    - Free-Range
    - Grass-Fed
    - Non-GMO

    These recipes are full of ingredient tweaks to transform food from unhealthy to 'fit and fearless'.  You'll also see that most recipes use alternatives to replace: 
    - Gluten
    - Dairy
    - Refined Sugar
    - Processed ingredients



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