Stuffed Bell Peppers
26
Apr
Apr
Author4 Cycles of LifeCategoryAlkaline Recipes 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
1
Steam bell peppers until tender, then hollow out
2
Place quinoa grain in saucepan with water covering the top
3
Cook low heat until water is absorbed, then set aside
4
Sauté mushrooms and red bell peppers in olive oil
5
Season inside bell peppers with some spices and olive oil
6
Mix quinoa, mushrooms, and red bell pepper with remaining seasonings
7
Stuff bell peppers with mixture, then sprinkle bread crumbs on top
8
Bake in preheated oven at 250 degrees for 10-15 minutes
9
Serve hot and enjoy with a green leafy salad
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
