Recipes that are all gluten & dairy free

Quinoa and Kale Stuffed Red Peppers

Recipe by

Ingredients

• 3 medium red bell peppers
• 1 tbsp coconut oil, melted
• 1/4 tsp sea salt
• black pepper, to taste
• 6 cups kale, lightly packed, stems removed, leaves chopped
• 1 tbsp coconut oil, melted
• 1 medium onion, chopped
• 1/2 cup green bell pepper, diced
• 2 cloves garlic, minced
• 3/4 cup cooked quinoa
• 1/4 cup toasted pine nuts, divided
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• black pepper, to taste

Directions

• Preheat oven to 400 degrees.
• Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds.
• Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper.
• Place, cut-side down, in a 8x8 baking dish.
• Bake until peppers are just tender, 10 to 15 minutes.
• Let cool slightly.
• Turn cut-side up.
• Roast kale in the oven with a light coating of oil for 8 to 10 minutes.
• Finely chop. Heat oil in a large nonstick skillet over medium heat.
• Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes.
• Add garlic and cook, stirring, for 30 seconds. Stir in the kale.
• Remove from the heat and let cool slightly.
• Stir in quinoa, 2 tablespoons pine nuts, and lemon juice. Season with salt and pepper.
• Divide the filling among the pepper halves.
• Sprinkle with the remaining 2 tablespoons pine nuts.
• Add 2 tablespoons water to the baking dish.
• Cover the peppers with foil and bake until heated through, 15 to 20 minutes.
• Uncover and bake for 5 minutes more. Serve hot.

Serving Size
3 servings

Posted To: Entree, Sides, Vegetarian