Tag Archive: bell pepper


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

Ingredients

  • 1 red pepper or yellow pepper finely sliced
  • 1 medium onion diced
  • 1 zucchini diced
  • 1 medium carrot sliced in 1 inch strips
  • 1/2 bunch asparagus cut in one inch segments
  • 5 cloves garlic
  • 1 cup fresh basil chopped finely
  • 1/2 cup parsley chopped finely
  • 3 tbsp fresh sage chopped finely
  • 1 -15 oz can diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp coconut oil
  • 1/4 cup vegetable broth
  • sea salt and black pepper to taste
  • 6 oz brown rice pasta

Directions

  • Bring salted water to boil for pasta and cook as directed on package
  • In an medium skillet, add coconut oil and heat on low-medium heat
  • Add onion and cook until translucent (about 5 min)
  • Add bell pepper, carrot, asparagus, zucchini one at a time waiting about 2 minutes between each
  • Add tomatoes and broth and simmer until vegetables are slightly tender, about 10 min
  • Add fresh herbs and sea salt and black pepper
  • Strain pasta and toss with vegetable mixture

 

Ingredients

  • 1 yellow or red bell pepper sliced thinly
  • 1 cup shitake mushrooms or button mushrooms (shitake tastes better in this recipe)
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 medium onion dice or 1 leek sliced finely lengthwise
  • 1 cup spinach
  • 2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 2 tbsp green onions
  • Homemade teriyaki sauce (just use half of what you make, you don’t need all of it)
  • 1/2 package Annie Chun’s Brown Rice Maifun Noodles

Directions

  • Cook rice noodles as directed on package and set aside and let water fully drain
  • Heat coconut oil in stir-fry wok on medium heat
  • Add onion and garlic and cook until onion is translucent
  • Then add bell pepper, mushrooms and ginger and cook for an additional 5 minutes
  • Add spinach and cook until slightly wilted
  • Turn heat to low, add homemade teriyaki sauce
  • Add noodles and warm on low heat
  • When warm, drizzle with sesame oil and mix well

Variations: For those who eat meat, you can add chicken or beef to this recipe

Serves 2-3

Prep time and cook time 30 min