RECIPE: SPRING PEPPERS

 It's no secret that I've never been a great chef, in fact my husband is the one who has always cooked at home. Since I changed my way of eating to a whole veggie diet, the curiosity to start venturing with dishes I've never done, and take responsibility in the kitchen awoke. I prepared this recipe for lunch last Thursday and my husband literally licked his fingers (his version had mozzarella cheese on top). It's a light but satisfying meal, healthy, with great taste and full of vegetables.

 Here is the recipe:

Ingredients (Serves 2)

:

2 Bell peppers


1 Cup millet or quinoa


5 Brussels sprouts


5 Broccoli Bouquets


1 Zucchini


1 Large carrot


½ White onion


½ Tsp coconut oil


Parsley 


Black pepper


Basil


Salt to taste



Sauce



1 Can of organic tomatoes


Olive oil


Salt

Preparation:

Marinara Sauce



- In a saucepan pour a drizzle of olive oil. Then add the can of organic tomatoes, pinch of salt, and a tablespoon of agave (coconut sugar or other sugar...in this case I don't recommend stevia because it will get bitter). In my house we like slightly sweet sauce, if this is not your case, only used half a tablespoon of sugar.



- Mix all ingredients and set it over high heat until boiling.



- When it has boiled, put the pot to a simmer and cover with a lid. At this point you can add two or three fresh basil leaves.



- Cook at least for 20 minutes. The more it simmers the better it tastes.

Millet or Quinoa



Cook the quinoa or millet as it was rice, I even do it in the rice cooker, but you can definitely do it in a regular pot. The measure is for each cup of millet /quinoa with two of water if you prefer it "pasty" or 1 ½ cups for a looser texture. Mix water with the millet, add salt to taste and boil. When it reaches that point, lower the heat until the water evaporates.




Peppers



- Preheat oven to 385 F.



- Cut all the vegetables into small pieces (the tops of the peppers too, to use in the filling). Do not forget to empty the peppers and remove all seeds.



- In a skillet (I use stainless steel), pour a little water and add the broccoli, cabbage, zucchini, carrot and leave on high heat until al dente. When the water is almost all evaporated, add half a teaspoon of coconut oil, black pepper, salt and dried basil and onion, and the peppers. Mix constantly, then lower the heat and leave until vegetables are sauteed.



- Mix the veggies with the millet, marinara sauce and fresh parsley. Fill peppers to the top.

- Put both peppers on a pyrex tray and place in the oven. Cook for 20 minutes until the top looks crispy and you can prick the pepper with a fork and it's tender.

Done! serve with a fresh salad and enjoy. You can also prepare a couple more and freeze them, for a quick meal when in a hurry. Just heat for a few minutes and enjoy a incredibly healthy and delicious lunch. Let me know in the comments if you prepare it.


With Love,


Romina