Moroccan Quinoa Stuffed Red Peppers

Step 1

QUINOA//

Step 2

Optional to soak & sprout quinoa or simply rinse thoroughly until water is clear.

Step 3

Bring liquid to a boil and add quinoa, cook for 20 minutes.

Step 4

FILLING//

Step 5

Sautee remaining vegetables except spinach (and meat if including) in a large saucepan with coconut oil and spices until softened.

Step 6

Add filling mixture to a Vitamix or food processor to lightly pulse the filling until the chunks of vegetables are uniform and small.

Step 7

In a large mixing bowl, add the cooked quinoa and raw spinach to the filling mixture and stir until combined. The spinach will wilt easily from the heat.

Step 8

Add goji berries.

Step 9

RED PEPPER ASSEMBLY//

Step 10

After rinsing, cut the top off the red pepper very close to the top (1/2 inch)- just enough so you don’t waste much of the red pepper on the discarded top.

Step 11

Remove the seeds and inside “ribs”- the white linings of the pepper.

Step 12

You may also need to cut the bottom slightly to ensure the pepper can stand on it’s own and balance- CAREFUL be sure not to cut a hole in the bottom.

Step 13

STUFFING//

Step 14

Now that you have the red peppers and quinoa filling prepped, simply spoon in the quinoa filling mixture into each red pepper- you can get about 1 cup or more in each pepper depending on how large the red peppers are.

Step 15

Stand the bell peppers upright in an edged square dish, cover with foil.

Step 16

Bake at 350 degree F for 35 minutes with foil covering the dish, remove foil and continue baking for 15 minutes or until top is crispy.

Step 17

Enjoy!