Apr 13
7
Kitchen Accident Surprise From Santa Clarita Personal Trainer
Have you ever been at the grocery store and just kinda went into a shopping orgy, only to come home and go “WTF?!” as you’re putting stuff away?”
That’s how I found myself staring at 3 huge red, yellow, and green peppers.
I took a deep breath and that’s when the wheels started turning. I grabbed all the stuff below, because the voices in my head were telling me to make Curry Quinoa Stuffed Peppers.
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YOU’LL NEED THIS
1 cup wild rice
1 cup quinoa
1/2 onion chopped fine
2 stalks of celery chopped
garlic
1 can garbanzo beans
1 medium sweet potato diced
1/2 cup sun dried tomatoes
4 cups veggie broth
1 tsp coconut oil
1 tsp curry powder
pepitas
salt and pepper
4 bell peppers with tops cut off
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THEN DO THIS
- preheat the oven to 35o degrees
- microwave the sweet potatoes for 2 minutes and set aside
- saute garlic, onion, celery, and curry powder in coconut oil until onions turn translucent
- add wild rice and quinoa and saute for another 2 minutes
- add veggie broth and simmer until the liquid is almost gone (you’ll want to taste the rice and quinoa, if you find they’re too hard, add 1/2 cup more broth and simmer until grains are cooked to desired doneness
- turn the heat off and fold in the garbanzos, sweet potatoes, and sun dried tomatoes
- adjust seasoning with salt and pepper
- fill the peppers with the rice quinoa mixture and replace the tops
- bake the peppers on a sheet tray for 25-30 minutes
- serve with the pepper tops off and garnish with pepitas
and BOOM!
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This dish was a total accident and it was really good. What I like about it is, that it’s meatless, but still packs a protein punch from the quinoa, garbanzos, and sun dried tomatoes. Great stuff for “putting the proteins into the muscles” after a workout as my mentor Bedros Keuilian says.
Try this recipe out and let me know what you think, or if you have your own stuffed pepper recipes, leave me a comment below.
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Be UNSTOPPABLE!
John