Ingredients

  • 4 large green, red, yellow or orange bell peppers
  • 1 cup uncooked quinoa
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 1/2 green chili minced
  • 3 cloves garlic pressed
  • 1 medium red onion diced
  • 1 red pepper diced finely
  • 2 carrots chopped finely
  • 5 mushrooms diced finely
  • 2 tablespoons cilantro chopped
  • sea salt and ground black pepper to taste
  • 2 tsp coconut oil
  • 1/2 lemon freshly juiced
  • extra virgin olive oil

Directions

  • Cook quinoa as directed on package and set aside
  • In a medium sized skillet, heat coconut oil and add onion.  Cook onion until translucent
  • Add garlic, red chili powder and tumeric
  • Add carrot and saute for 3 min
  • Add red pepper saute for 2 min, add mushroom, saute for another 2 min
  • Add green chili
  • Add quinoa and stir well
  • Add sea salt, ground black pepper and lemon juice, mix well and set aside
  • Cut tops off bell peppers and remove seeds
  • Stuff peppers with quinoa mixture
  • Bake peppers in oven at 350 F for 25 min
  • Once cooked, drizzle with a small amount of olive oil and top with freshly chopped cilantro