Thursday, July 31, 2014

Stuffed Peppers

This is a recipe from the 5-Day Detox that I adjusted and eventually made my own. This was the first recipe that I didn't follow exactly how she said and we ended up eating it for lunch the next day too. The portions for everything were too small to be filling for me so I just did what I wanted and my measurements aren't on point- I'm more of a go with what you want for things like this.





Ingredients:
Bell Pepper
Cauliflower
Quinoa
Carrots
Mushrooms
Zucchini
Onion
Firm Tofu
Elephant Garlic
Cilantro
Avocado
Spinach
Tahini
Chia Seeds
Lime
Balsamic Vinegar 

I used Red, Orange, and Yellow Bell Peppers for this. Cut the stem out of the top and gut the peppers. Set aside to be stuffed later.

Cook the Quinoa or open the package of ready made.

Use the cauliflower to make "rice" by blending it in a food processor or bullet until it is grainy but not mush.

Chop all of the veggies and cilantro to your desired size. Chop the tofu into small squares.

Use one clove of elephant garlic or less depending on the amount of food you plan on making (i made 4 peppers and used 1.5 cloves which was WAY too much).

In a pan add coconut oil and heat on medium. Add the quinoa, cauliflower rice, cilantro, tofu, and veggies. stir fry until soft.

While the veggies are cooking, preheat your oven to 400F.

Stuff the peppers and put in the oven for around 8-10mins- peppers are soft but not burnt.

On the dish put a bed of spinach. Place the pepper on the spinach and add avocado. Sprinkle Chia seeds. Drizzle lime juice, balsamic, and tahini to desired taste.

Enjoy!

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