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Serve Plant-based Sprouted Quinoa Stuffed Bell Peppers raw or cooked, you can also use regular quinoa
SPROUTED QUINOA STUFFED BELL PEPPERS
Vegan and Plant-based, serve raw or cooked
INGREDIENTS
- 4 Bell Peppers, any color or a variety of colors
- 2C Sprouted Quinoa
- OR
- 2C Cooked and cooled, Quinoa
- 1C Fresh Pineapple
- 1C Green Peppers, your choice: Bell Pepper, Poblano, Jalapeno
- 1C Carrots, cut in matchsticks
- 1C Onion
- 1/2C Celery
- 2 Garlic Cloves, peeled
- 2T Fresh Cilantro or Flat Leaf Italian Parsley
- 1/2C Cashews or Almonds
- Extra Virgin Olive Oil
DRESSING INGREDIENTS
- 2T Fresh Pineapple Juice
- 2T Seasoned Rice Vinegar
- 2T Coconut Oil
- 1T Honey, raw and unpasteurized
- 1t Himalayan Salt
- 1/4t Chipotle Pepper
- Red Pepper Flakes—optional
DIRECTIONS: rinse and soak sprouted quinoa for raw recipe. Cooked recipe, cook quinoa according to package directions and cool. Cut fresh pineapple, green peppers of your choice, and celery into small pieces. Mince onion and garlic in a food processor. Using a julienne tool, cut carrots into 2 inch long matchstick pieces. Mince cilantro or parsley. Chop nuts. Add all ingredients to large bowl and mix in your choice of quinoa. Whisk all dressing ingredients together, pour over quinoa mixture, stir well. Set aside. You can cover the bowl and marinate mixture up to 1 hour, for more flavor. Wash bell peppers, slice in half, and remove membranes. Fill pepper halves with quinoa mixture. If cooking stuffed peppers, rub the outside of each pepper with a little extra virgin olive oil before stuffing. Place stuffed peppers in a shallow glass baking dish, in a preheated 550ºF oven on roast setting, for 15-20 minutes or until peppers are tender. You can also grill stuffed peppers over indirect heat 10-15 minutes. If eating peppers raw, do not coat with oil, simply stuff them and serve.