I started this blog initially because I had a few girlfriends wondering what they should be doing to prepare themselves for baby-making! And listen, we're not talking actual baby making strategy here, we are talking about how to make your environment, your body, and your life eco-friendly, all natural, and safe for that main purpose. By truthfully, it's so much more than ridding your home of toxic chemicals, and using all-natural body and beauty products.
It starts with a healthy mind-set. In sharing recipes on my blog, I am not aiming to please everyone. Not all of the readers of this blog are going to eat the way I do. And I can appreciate that. But the point is, I won't be sharing recipes that I know are not going to benefit your health. And although I do believe in moderation, I also believe that most people don't really know what" moderation" is. "Moderation" is often used as an excuse to over-indulge and make poor food choices that truly do have long-term consequences.
So if eating Cheetos and drinking diet soda is your thing, I'm sorry that you may not find my recipes as appealing as those two options. But if you keep reading, someday you will find that your desire for sugary, salty foods will be replaced by whole, all-natural, unprocessed foods that are full of flavor, nutrients, anti-oxidants, and vitamins. And that is what your body really needs.
So, with that being said, this recipe focuses on providing you with that salty flavor without excess sodium or artificial additives, cow's milk dairy, heavy starches, or poorly combined ingredients. I have had the "Mexican" version of stuffed peppers with black beans, rice, cumin, chili powder, and loads of cheese before. But with beans (a protein/starch combination), rice (whole grain/starch) and dairy, that version makes for an ill-digested meal.
My greek inspired version contains quinoa (also a protein/starch combination), vegetables, oregano, nutritional yeast( a great source of B Vitamins for vegetarians), and goat cheese feta. The reason I use goat cheese is that it is more easily digestible than cow's milk. So when I can't stray away from that irresistible taste of cheese, I try to use goat or sheep's milk. Oregano is also a great anti-septic herb that may help those with respiratory or stomach issues and it's flavor is much more potent in dried form.Recipe:
3 organic green bell peppers, halved
1/2 cup dry quinoa
1 cup filtered water
1 Tablespoon Unrefined Virgin Coconut Oil
1 medium organic yellow onion, diced
3 organic garlic cloves, minced
3 organic Roma tomatoes, diced
1 cup frozen organic kale
1/2 cup pine nuts
1/2 pitted kalamata olives
1/4 tsp sea salt
1 tsp dried oregano
1 tablespoon nutritional yeast
2-4 oz goat cheese feta, crumbled
Directions:
1.) Pre-heat oven to 350 degrees. In a sauce pot, cook quinoa according to the directions on the packaging (Typically 1/2 cup dry quinoa to 1 cup water, boil on high, simmer until water evaporates and quinoa is fully.)
2.) Wash, and prep onions, garlic, and tomatoes. Wash green peppers, cut in half, remove guts, and set aside.
3.) In a saute pan, combine coconut oil, garlic, and onion. Saute until slightly soft, about 3 minutes on high. Add in tomatoes and kale. Saute for 5 minutes.
4.) Toss in pine nuts, kalamata olives, oregano, nutritional yeast, and quinoa. Stir on low heat for 2 minutes to combine flavors.
5.) Stuff green bell peppers with quinoa/vegetable mixture. Top with crumbled goat cheese feta. Place into a glass Pyrex dish and add a tablespoon of water to the bottom of the dish (This should be done with any glass dish that contains food that releases juices)
6.) Bake for 45 minutes to 1 hour depending on the size of the peppers used so that they become soft.
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