Yum, Stuffed Peppers

 

I adore red peppers especially stuffed. I adapted this recipe from Sanoviv by adding shredded tempeh and riced cauliflower. I also sprinkled a bit of shredded parm on top and served with avocado/tomato salad. Hope you enjoy. Here’s the recipe.

[tweetthis]Red bell peppers have the highest amount of Vitamin C of any of the bell pepper varieties. [/tweetthis]

They also contain several phytochemicals and carotenoids, particularly beta-carotene. Why is that important? They are antioxidants and have anti-inflammatory benefits.

Ingredients

(Serves 6)

3 large bell peppers (any color) 1 large sweet onion, chopped
2 tablespoons organic olive oil 1 teaspoon minced garlic

1⁄2 pound ripe tomatoes, chopped 6 tablespoons sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped

1 teaspoon of ground cumin
1 teaspoon of chili powder
1 cup of cooked chicken breast (shredded)* I used Tempeh for my pescatarian kid

1⁄2 cooked wild or brown rice * I used “riced” cauliflower
1⁄2 cup pine nuts

Preparation

  1. Cut peppers in half (lengthwise) and scoop out the center.
  2. In a large skillet, soften the onion with a pinch of salt in oil for 3-5minutes over low heat.
  3. Add the garlic, tomatoes, sun-dried tomatoes, and all spices. Stir well for1-2 minutes.
  4. Mix in the rest of the ingredients.
  5. Pack this mixture into the pepper halves and place into a baking dish that has coated with coconut oil or butter. Pour hot water in the bottom of the dish (just enough to cover the bottom).
  6. Cover with foil and bake at 375 degrees Fahrenheit for 30 minutes.
  7. Remove foil and bake for another 10 minutes.

Variations

In this recipe, you may substitute shrimp, grass-fed ground beef or turkey, or tempeh instead of chicken.

You may use another vegetable for stuffing, such as a zucchini or yellow squash.

Enjoy.

Donna

 

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