Name: Stuffed Bell Peppers
Ingredients: 1 ½ cups of quinoa; 1 lb of oyster or brown button mushroom; 2 green bell peppers; 1 tbsp of olive oil; ½ red bell peppers chopped fine; ¼ tsp of ground cumin; ½ tsp of sweet basil; ½ tsp of dill; ½ tsp of sea salt; 2 slices of kamut or spelt bread toasted, crumbled

Author4 Cycles of LifeCategoryAlkaline Recipes

Yields1 Serving

1 ½ cups of quinoa

1 lb of oyster or brown button mushroom

2 green bell peppers

1 tbsp of olive oil

½ red bell peppers chopped fine

¼ tsp of ground cumin

½ tsp of sweet basil

½ tsp of dill

½ tsp of sea salt

2 slices of kamut or spelt bread toasted, crumbled

Steam bell peppers until tender, then hollow out

Place quinoa grain in saucepan with water covering the top

Cook low heat until water is absorbed, then set aside

Sauté mushrooms and red bell peppers in olive oil

Season inside bell peppers with some spices and olive oil

Mix quinoa, mushrooms, and red bell pepper with remaining seasonings

Stuff bell peppers with mixture, then sprinkle bread crumbs on top

Bake in preheated oven at 250 degrees for 10-15 minutes

Serve hot and enjoy with a green leafy salad

Ingredients