Page 55 - Whole Food Lifestyle

Mixed Vegetables and Quinoa Stuffed Peppers

Makes 6 servings
Ingredients
 1 cup Quinoa

 2 cups vegetable stock

 6 red and green bell peppers, (halved and seeded)
 4 tbsp. coconut oil

 Salt and freshly ground black pepper (to taste)

 4 cloves garlic (thinly sliced)

 1 small to medium firm zucchini (seeded and
chopped)

 1 small firm eggplant (trimmed, chopped)

 1 red onion (chopped)

 1 fresh chili pepper (thinly sliced)
 2 plum tomatoes (chopped)

 1/2 cup fresh flat-leaf parsley leaves (chopped)

 1/4 cup fresh mint leaves (chopped)

 2 tbsp. olive oil
 1 cup feta cheese (crumbled for topping)

Instructions

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Preheat oven to 450 F.
1. Prepare Quinoa in a pot with vegetable stock (or chicken stock) for about 15 minutes or

until it’s tender and fluffy.
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2. Lower oven temperature to 374 F.
3. Brush bell peppers with oil and season with salt and pepper. Place on a baking tray, uncut

sides up and roast for about 20 minutes or until tender and skins start to darken.
4. Cool on wire rack.

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