The tomato soup makes this recipe!!!
Stuffed Peppers
- 3 sweet peppers
- 0.5 cup quinoa (1 cup water or vegetable broth)
- 1 zucchini (shredded)
- 1 carrot (shredded)
- 1 cup mushrooms (coarsely chopped)
- 1 small red onion (diced)
- 1 tablespoon turmeric
- 1 clove minced garlic
- 1 tsp cumin
- 1 TBS chili powder
- 1 can drained black beans
- juice of 1 lime
- Salt (to taste)
- Pepper (to taste)
Sauce
- 15oz diced tomato
- 2 cups tomato soup (we used Dr Furhman's recipe from here http://heal-thy-self-cb.blogspot.com/2014/01/week-4-day-2-level-2-dr-joel-fuhrmans.html)
Directions
Stuffed Peppers | |
Step 1 | Cook 1 cup of quinoa in two cups of water. Bring the quinoa to boil stir and cover the pot with a lid. Turn the heat down to a low simmer, let it simmer for 10 minutes. |
Step 2 | Core the peppers, removing the seeds and membranes. |
Step 3 | In a large skillet water saute the diced onion, minced garlic, and coarsely chopped mushrooms sauté for 5 minutes or until onion becomes translucent. |
Step 4 | Add the the carrots and zucchini to the pan. Add turmeric, chili powder, and cumin. Sauté for another 2 minutes or until the squash and zucchini become soft. |
Step 5 | Add cooked quinoa and beans to the vegetables and mix everything well, adding the juice of 1 lime. |
Step 6 | Stuff the peppers with the mixture, place them into an oven safe pan. Pour the sauce (see step 7 bellow) all over the peppers and bake at 350°F for about 1 hour. |
Sauce | |
Step 7 | Mix the 15oz diced tomato and 2 cups of tomato soup Top with cheese or dayia cheddar cheese |
No comments:
Post a Comment