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Cashew Stuffed Peppers

July 8, 2016

These stuffed peppers are delicious and super easy! Mine are vegetarian, but you can easily add some lean, organic chicken or turkey if desired.  I prefer red peppers but you can use orange, green, or yellow as well. Remember to wash all vegetables thoroughly.  Recipe makes 6 halfs (3 peppers).

 

- Slice the tops off your peppers and cut them in half.  Place them on a baking pan and set aside.

 

- In a small pot cook 1 cup of quinoa with 1.5 cups of vegetable broth. Set aside.

 

- Chop up 1 large head of broccoli, 1 yellow onion, and 3 stalks of celery.  Bring to a sizzle in a medium frying pan with 1 Tbsp avocado or coconut oil.

 

- Add 1/2 Tsp of chili powder, oregano, garlic powder, and cumin.

 

- Add 3/4 of a cup raw unsalted cashew nuts.

 

- Reduce the heat and add the quinoa to the frying pan.  Mix everything together.

 

- Scoop into the pepper halfs and place them in the oven for 20 minutes at 375 degrees.

 

- Let cool for 5 minutes.

 

Enjoy!

 

 

 

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