Stuffed Peppers with Quinoa and Zucchini

Serves 4


1 cup quinoa

2 cups vegetable broth

4 large sweet peppers

3 tablespoons extra virgin coconut oil, melted

1 onion, chopped

4 cloves garlic, chopped

1 large carrot, chopped

1 zucchini, chopped

1/2 bunch parsley, chopped

sea salt and black pepper to taste

Preheat oven to 450 degrees F.

Place the quinoa and vegetable stock into a medium sized pot. Bring to a boil. Reduce heat, cover and cook until the quinoa has absorbed the liquid and is tender (about 12 minutes). Fluff the quinoa with a fork and set to the side.

Cut the tops off the peppers so that the seeds are exposed. Pull all the seeds out of the pepper and discard them. Cut a thin slice of the bottom portion of the pepper off so that it will sit up like a cup on a baking sheet. Arrange on baking sheet, drizzle with a little coconut oil, and bake for about 20 minutes until tender. Remove the peppers from the oven and allow them to cool.

While the peppers cool, melt coconut oil in hot sauté pan. Once the oil has melted, add onion and garlic. Sauté for about 3 minutes until fragrant. Next add the carrot and zucchini. Continue to sauté until the vegetables are soft. Then add parsley and season with sea salt and black pepper. Add the vegetables to the cooked quinoa.  Be sure to mix well.

When the peppers are cool enough to handle, fill each pepper with the quinoa stuffing. Bake for an additional 10 to 12 minutes before serving.