Bell pepper LOVE right here! This is one of my all time go-to dishes to create in the kitchen. I have made these beauties in a variety of ways from different flavors, with meat and no meat like this style right here. This vegetarian style is packed full of nutrients, full of flavor and will keep you satisfied. This filling is so darn delicious with the lovely quinoa, spice blend, beans and veggies mix in along with the creamy cashew cream. It is quite delectable once stuffed in the sweet and colorful peppers roasted to perfection. The great part about these guys are that it is super simple to make, with light preparation, so filling and very versatile in making your own custom blend. If you happen to give this a try, i would love to hear what you came up with!

 

 

 

 

HEALTH BENEFITS OF QUINOA:

 

 

Quinoa isn’t just a hippie food, it’s actually amazingly nutritional and versatile. It’s a grain that’s grown and the seeds are eaten. It’s not quite a grass or cereal, but more related to other healthy vegetables like spinach or beetroot.

 

No reason why herbivores and carnivores alike can’t enjoy this food item. It is so versatile in many dishes to incorporate in meals and desserts. Below are some of the many reasons why you may want to incorporate quinoa in your life.

 

An amazing nutrient that it is a COMPLETE PROTEIN. Just one cup it offers 5g of fiber and protein plus a wide range of minerals and vitamins.

 

A LOW CALORIE food item. If you are either maintaining or losing weight, this your guy right here. It only has 222 calories per cup and 4g of fat.

 

Quinoa is so VERSATILE whether it’s in a salad, snack, side or main dish or incorporated in desserts too. Because it contains protein it is excellent for weightlifting or body building.

 

It contains more FIBER than many other grains out there. A simple switch for one grain to quinoa can significantly improve your health with little effort.

 

Full of ANTIOXIDANTS!

 

A LOW GLYCEMIC index which helps to maintain blood sugar levels.

 

It’s completely GLUTEN FREE. If you have any sensitivities at all this is for you.

 

 

 

 

 

 

Since we know the amazing benefits, let’s scroll down to the recipe.

 

 

 

 

 

 

 

 

 

 

SERVES: about 3-4

 

 

 

INGREDIENTS:

1 cup quinoa, prepared and cooked

2 cups stock, vegetable or chicken, organic and low sodium

4 medium bell peppers (any color you prefer) halved and seeds removed

3 tbsp olive oil

1/2 onion, diced

2 garlic cloves, minced

2 cups mushrooms, chopped

any remaining bell pepper tops, chopped

1 cup corn, frozen or fresh

1/2 cup chickpeas, or black beans, rinsed and drained

1 jalapeno, sliced, seeded and chopped

2 tsp cumin

1 1/4 chili powder

1 tsp garlic powder

1/4 cup cashew cream

 

 

 

CASHEW CREAM: (quick soak method)

2 cups cashews, raw and unsalted

water, filtered

dash, sea salt

 

In a saucepan, combine the two and bring up to a boil. Then once boiled; turn off the heat and cover. Let sit for about an hour before using. Drain and pulse until smooth in a blender or food processor. Sea salt, to taste. Set aside until ready to use.

 

 

GARNISHES:

salsa, or preferred sauce

avocados

fresh cilantro

 

 

 

 

INSTRUCTIONS:

In a saucepan, add quinoa and stock together; bring to a boil over high heat. Once boiling, reduce heat to low; let cover and simmer until liquid is absorbed and quinoa is fluffy. Let simmer about 20 minutes or as instructed on the package.

 

Preheat oven to 375 degrees. Place halved peppers in a baking dish 9×13 or smaller is fine and set aside.

 

In a large saucepan, heat the oil in the pan. Add the onions and let cook for a few minutes until soft. Add in the fresh garlic and let cook, stirring constantly, for 2-3 minutes or until fragrant. Add in the remaining ingredients of mushrooms, veggies, corn, beans and the seasonings; let cook for another 5-7 minutes or until combined and fragrant.Lastly, add in the cashew cream and blend. Let the flavors marry well and remove from heat.

 

You are ready to place the stuffing mixture into the bell pepper vessels generously and then cover with foil. Place the baking dish in the oven; let cook for about 35-45 minutes, or until peppers are soft and so fragrant.

 

When cooked, remove from the oven and let cool before serving. Serve with desired toppings. These beauties are great the next days and for at least 2-3 days in the refrigerator.

 

 

 

 

 

 

 

 

 

NUTRITIONAL CONTENT: calories 514; total fat 17.3g; sodium 35mg; total carbohydrates 75g; dietary fiber 15g; sugars 12g; protein 19.6g; vitamin D 8%; iron 46%; calcium 8% and potassium 24%.

 

 

 

 

 

 

 

 

 

 

 

 

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