The Healed, Healthy and Whole Kitchen: Stuffed Yellow Peppers

This dish is a tasty and nutritious meal, a colorful addition to any table!

INGREDIENTS

  • 2 medium sized yellow peppers
  • 1 cup cooked quinoa, buckwheat or brown rice
  • ½ cup cooked peas
  • ½ cup chopped red peppers
  • ½ cup chopped Persian or regular cucumbers
  • a sprig of dill
  • 1 teaspoon Himalayan or sea salt
  • 2 tablespoons organic olive oil (more or less to taste)
  • 2 tablespoons of coconut aminos (more or less to taste)

 

PREPARATION

  • Cook quinoa, buckwheat or brown rice in vegetable broth and add salt to taste
  • Cook peas and set aside
  • Rinse all raw vegetables
  • Cut peppers and scoop out insides
  • Place yellow peppers face up on a plate
  • Chop red pepper into tiny chunks
  • Peel and chop cucumbers into tiny chunks
  • Finely chop the sprig of dill
  • Stir and blend olive oil, coconut aminos and salt in a small cup
  • In a separate bowl, mix quinoa, (buckwheat or brown rice) with peas, chopped red pepper, cucumber, dill and olive oil dressing
  • Generously stuff yellow peppers with mixture and garnish with sprig of dill
  • Chill if you want to serve later

SERVES TWO PEOPLE

 

Sign up for Our Weekly Free Newsletter

Get valuable resources, expert insights, uplifting articles, and delicious recipes for your health and healing!
SUBSCRIBE