Quinoa Stuffed Bell Peppers

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Quinoa Ingredients:

1 c. quinoa

1 1/2 c. filtered water

1 tsp. sea salt

-Combine in a sauce pot

-Bring to a boil - cover

-Turn heat to MED-LO and simmer for 15-20 minutes; until water is completely absorbed

-Remove from heat and set aside

------------------------------------------

Meat Stuffing Ingredients:

1 lb. ground turkey (could substitute greenfed beef)

1/4 large onion, finely chopped

2 stalks organic celery, finely diced

4 bella mushrooms, finely diced

3 small garlic cloves, minced

1 tbsp. olive oil

1 tsp. sea salt

2 tsp. ground sage

1 tsp. anise seed

1 tsp. thyme

1 tsp. black pepper

1/4 tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. allspice

-Combine all ingredients and cook in cast iron skillet until just brown and tender over MED heat -do not over-brown...it will continue to cook in the oven

-------------------------------------------

Tomato Sauce Ingredients:

1/4 large onion, diced

1 tbsp. olive oil

2 large tomatoes, pureed

2 garlic cloves, minced

3/4 tsp. sea salt

1/8 tsp. ground cayenne pepper

1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent

-Add tomato puree, seasonings, and nectar

-Simmer on MED-LO heat while peppers cook

----------------------------------------------

Assembly Directions:

-Preheat oven to 400 degrees

-Combine Cooked meat and veggies with cooked quinoa

-Cut 4 bell peppers in half (clean and deseed)

-Stuff pepper halves with Quinoa-meat mixture

-Place stuffed halves in stone baking dish

-Cook in preheated oven for 20 minutes

-Top with a spoonful of tomato sauce

-Continue to cook for 10 minutes

-Add a piece of provolone cheese on top of each half

-Cook for 5  more minutes, until cheese is melted

-Top each pepper half with a little more tomato sauce as you plate

Serve with a side of Smashed Cauliflower (recipe below)

Sauteed Cauliflower

From Kristi's Kitchen

Ingredients:

2 lb. cauliflower florets, fresh or frozen

1 1/2 pints. organic chicken stock

4 tbsp. organic butter

Sea Salt

Pepper

Garlic Powder

Directions:

-Place cauliflower and chicken stock in stock pot

-Bring to a boil and simmer until cooked through and tender

-Drain off most of cooking liquid

- Smash cauliflower

-Fold in butter

-Season taste with salt, pepper and garlic powder

ANOTHER MEAL IDEA:

This is also delicious stuffed into tomatoes - cut 4 large tomatoes in half, scoop out the flesh, season with sea salt and pepper, stuff...cook in 400 degree oven for 20 minutes -top with cheese and cook 5 more minutes.

Happy Eating!