Recipes that are all gluten & dairy free

Quinoa and Kale Stuffed Red Peppers

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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 cups green bell pepper, diced
  • 2 cloves garlic, minced
  • 3/4 cups cooked quinoa
  • 1/4 cups 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: Entrees, Sides, Vegetarian