Do you look down at your food sometimes and feel uninspired?
Eating bland, dull-looking food not only looks and tastes boring, but it's also
not that good for you. Colorful fruits and vegetables (and dishes that contain
lots of them) look delicious and are actually better for you. Eating
jewel-toned food means you're putting a wide range of nutrients and
antioxidants into your body—so you get brighter, more vibrant skin. Peppers are
great examples of bright vegetables, and this week celebrity nutritionist
Kimberly Snyder uses them in her recipe for rainbow stuffed peppers. “This
recipe makes for one colorful dish that will help your skin look more radiant
and beautiful," says Kim. “The various vegetables—peppers, broccoli, kale,
and carrots—are packed with minerals and loads of other phytonutrients. The
beauty grain quinoa, full of amino acids to build muscle and repair tissue, is
also a great addition to the dish. This is good for dinner or lunch, eaten
along with a salad."
Rainbow Stuffed Peppers
1.
¾ cup dry quinoa
2.
6 red, yellow, orange, or green peppers
3.
1½ cups water
4.
6 garlic cloves
5.
2 to 3 Tbsp raw coconut oil
6.
1 medium white onion, chopped
7.
2 cups broccoli florets
8.
4 cups finely chopped kale
9.
2 medium carrots, diced
10.
1 cup minced basil, plus extra for garnish
11.
2 tsp Celtic or Himalayan sea salt
Directions:
Soak the quinoa in
water overnight, and rinse well before using. Make an incision at the rounded
top of each pepper, about 1 to 1½ inches from the stem. Cut all around the stem
in an even circle. Pull out the stem and the seeds. Discard the stem and seeds,
and save the rest of the pepper top to chop and add to the filling. If
necessary, clean out any remaining seeds from inside the pepper and discard.
Place water in a
saucepan and bring to a boil. Reduce the heat, add the quinoa, and simmer until
the water is absorbed and the grains become translucent and soft, about 10 to
15 minutes. Strain the water from the quinoa, then set quinoa aside in a bowl.
Sauté the garlic in
the coconut oil until gently cooked, then add the onions, and stir until they
become translucent. Add the broccoli, kale, carrot, chopped pepper tops, and
basil, and cook gently for a few minutes. Add the sea salt until well combined,
then add the cooked quinoa and mix everything together. Adjust the seasonings
to your taste. The mixture should taste slightly saltier than you normally
prefer, as it will be less concentrated when you stuff the plain bell peppers.
Once you are satisfied with your filling, spoon it into each pepper, right to
the top.
Place the peppers
tightly together in a glass baking dish so they remain upright. Bake at
350ºF for 45 minutes. Garnish with fresh
basil just before serving.
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