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
