Quinoa Stuffed Bell Pepper
(Gluten free, refined sugar free, veggie)
Serves 6 people
For the stuffing
- 8 small bell peppers in four colors (orange, yellow, red and green)
- 1 cup uncooked quinoa
- 2 medium or 1 large carrot chopped finely into tiny pieces
- 1 medium zucchini chopped finely into tiny pieces
- 1 large onion finely chopped
- 1 handful of parsley finely chopped
- 1 handful of mint leaves finely chopped
- 1 handful of coriander finely chopped
- 2 garlic cloves finely chopped
- 1tsp cumin powder
- 1sp cardamom
- 1tsp salt
- 1tsp black pepper
- 1tsp cinnamon
- 2tsp dry mint
- Olive oil
For the sauce
- 10 pieces of fresh tomatoes or two cans of chopped organic tomatoes
- 2tbs pomegranate molasses
- Salt and pepper to taste
To make the stuffing
- Cut the top of the bell pepper to create a small hole without throwing away the top. You can also push the top gently downwards until it separates from the pepper.
- You can use the food processor to process the garlic, onions, carrots and zucchini to save time.
- Chop the rest of the herbs.
- In a big bowl mix the uncooked quinoa with the herbs, vegetables and all the spices and mix well.
- Drizzle with olive oil.
- Stuff each pepper with the mixture and cover with the top.
- Boil the tomatoes until tender, set aside to cool then peel. Or you can use two cans of organic chopped tomatoes. If you choose to use fresh tomatoes, chop them finely and place in a large cooking pot
- Add the pomegranate molasses, salt and pepper and stir in medium heat.
- Place the stuffed bell-peppers in the pot and cover with water. Add 2tsp dry mint.
- Close the lid and allow to cook in low to medium heat for 30 minutes or until tender.
Created by Nabz&G for the Beat Diabetes initiative’s Homey’s Guide to Healthy Recipes
Keep an eye out for the Beat Diabetes cookbook on www.beatdiabetes.me
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