The Healed, Healthy and Whole Kitchen: Stuffed Yellow Peppers

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


  • 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)



  • 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