This healthy recipe is loaded with nutrients. It’s simple to make. And BURSTING with delicious aromas and flavors.
100% vegetarian, lactose-free, and gluten-free!
If you haven’t heard, bell peppers are an EXCELLENT source of vitamin C.
Leafy green vegetables, like spinach, are great for so many things. High in iron.
Coconut aminos is a healthier substitute for soy sauce. 7% DV sodium per tsp. This recipe calls for 6 tsp and makes 6 servings. Compare that to a typical recipe using soy sauce, where an extra serving will put you way past your DV.
Ghee = purified organic grass-fed butter. It’s so purified that it’s actually lactose-free! Still an animal byproduct, though, so, not vegan. Healthy fats, like ghee, keep you feeling full longer, and help your brain function more optimally. They’re also key to glowy healthy skin!
Side note: cast iron skillet + ghee + mushrooms 🍄 + pink Himalayan salt = heaven. 😋 I could have EASILY eaten the entire 8 oz. of mushrooms this way by itself.
- 6 organic bell peppers*
- 1 cup quinoa (3 cups cooked)
- 2 cups loosely packed organic spinach*
- 8 oz. mushrooms
- 1.5 TBSP ghee
- 6 tsp coconut aminos
- pink Himalayan salt to taste
- pepper to taste
pro tip: top with pasture-raised egg at the end of cooking, and avocado!
*make sure to buy organic! On EWG’s “dirty dozen” list.
- Preheat oven to 350F
- Follow instructions on packaging to cook quinoa
- Melt ghee in cast iron skillet
- Saute mushrooms in ghee for about 2 minutes, then add spinach, salt & pepper to taste, and saute all for another 2-3 minutes, or until spinach is wilted
- Remove cast iron skillet from heat, add in cooked quinoa and coconut aminos, and stir everything together
- Remove tops from bell peppers, remove any seeds, and then stuff with mushroom spinach quinoa mixture
- Bake for 1 hour
pro tip: at the very end of cooking, crack a pasture-raised egg on top of each pepper (make a little groove in the stuffing first so the egg won’t slide right off; I learned this the hard way.) And then top with avocado!