coconut oil post stuffed peppers web
Print Recipe

Quinoa Stuffed Red Peppers

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Meal
Servings: 6 serves
Author: Kerry Wennersten

Ingredients

  • 2 cups cooked quinoa or millet See instructions - 1 cup of dry quinoa is enough
  • 1-2 tbs coconut oil ghee or butter
  • 1 medium onion diced or 1 bunch chives chopped finely
  • 1 tsp salt or to taste
  • 1/4 tsp pepper
  • 2 tbs dried basil
  • 2 tbs paprika
  • 4 cloves garlic minced or garlic oil
  • 2 stalks celery finely chopped
  • 500 grams kale spinach or other greens, lightly steamed
  • 6 red peppers halved, seeded and parboiled for 5 minutes

Instructions

  • To cook Quinoa:
  • If time permits soak quinoa in enough water to cover overnight.
  • Add drained quinoa to a medium size saucepan and cover with 2 cups of water and a pinch of salt.
  • Bring to the boil and then turn down to simmer with lid on.
  • Cook using absorption method. (approx 20 mins)
  • Preheat oven to 180°C.
  • Heat oil or butter in wok or skillet.
  • Saute onions or chives and spices until fragrant and soft.
  • Add garlic or oil, celery, kale or other greens and cook until tender.
  • Blend with cooked grains.
  • Taste mixture and adjust seasonings.
  • Oil a casserole dish and add peppers and stuff them with grain mixture.
  • Bake for 45 minutes.
  • Serve with green salad or steamed veggies.

Notes

This recipe is suitable for: fodmaps, sugar free meal plan and anti candida