Super Food Stuffed Peppers - Vegetarian

(Adaped from Joel Fuhrman, M.D., "Super Immunity")

 

1/2 C dry quinoa

3 large bell peppers, cut in half lengthwise, deseeded

3 cloves garlic, minced

1 medium onion, minced

1 medium eggplant, diced

1 medium zucchini, diced

8 oz. mushrooms, diced

olive or coconut oil (optional) I use healthy oils, but Dr. Fuhrman's recipe calls for water sauteing

1 1/2 C tomato sauce or 1 (15 oz. can) crushed or diced tomatoes

1 tsp. dried oregano or Italian seasoning (or more to taste)

2 TBS. fresh basil, optional

 

Add quinoa to 1 1/4 C water in a covered pot and simmer on low heat for 20 minutes.  Saute the garlic and onion in water, olive oil or coconut oil til tender.  Add the eggplan, zucchini, and mushrooms and cook until eggplant and zucchini start to soften.  Add the cooked quioa, tomato sauce (or crushed / diced tomatoes) and seasonings.  Spoon vegetable/ quinoa mixture into peppers and bake for 15 minutes at 350 degrees.

Serves 3

 

 

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