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Rainbow Stuffed Peppers Recipe

(Makes 6 servings)

Stuffed peppers are a great thing to make for dinner, and leftovers work great for lunch. I make these for my clients all the time, and I always make extras for my fiance and I.

Typical stuffed peppers involve cheese and often white rice, but with the tasty seasonings and quinoa, you won’t miss those other ingredients. I used to use coconut oil to cook the veggies, but now as with most all dishes I cook, I omit the oil and saute in vegetable broth instead. I don’t even notice the difference in taste. Enjoy, and don’t forget to make extras!

Rainbow Stuffed Peppers Recipe

Kimberly Snyder
Makes 6 serving
Print Recipe Pin Recipe

Ingredients
  

  • 6 red yellow, orange or green peppers, or a combination, seeded and hollowed out
  • 1/4 cup vegetable broth
  • 6 cloves of garlic
  • 1 red onion cut into small pieces
  • 2 cups of broccoli florets cut into small pieces
  • 4 cups of kale chopped finely
  • 2 medium carrots diced
  • 1 cup basil chopped finely
  • High quality sea salt to taste
  • ¾ tsp. black pepper
  • 1 tsp. oregano
  • 2 Tbs. low-sodium tamari
  • 3/4 cup dried quinoa

Instructions
 

  • Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.
  • Make an incision at the rounded top of each pepper, about 1 – 1 ½ inches from the stem.
  • Cut all around the stem in an even circle, then pull out the stem and the seeds.
  • Discard stem, and save the rest of the pepper top to chop and add to the filling
  • If necessary, clean out any remaining seeds from inside the pepper and discard.
  • In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
  • Saute garlic in vegetable broth over medium heat, until gently cooked, then add onions, and stir until the onions become translucent. Add the broccoli, kale, carrot, chopped pepper tops (from preparing the peppers) and basil and cook gently for a few minutes. Add the sea salt and other seasonings to the veggie mixture and stir it up!
  • Add the cooked quinoa and mix everything together well.
  • Adjust seasonings to your taste. The mixture should taste slightly saltier than your taste, as the seasoning will be less concentrated when we stuff the plain bell peppers.
  • Once you are satisfied with your filling, spoon into each pepper, right up to the top.
  • Place peppers tightly next to each other in a glass dish so they remain upright.
  • Bake at 350 degrees for 45 minutes.
  • Garnish with fresh basil just before serving!
Tried this recipe?Let us know how it was on Instagram!

27 Comments

  1. JBuzzon
    JBuzzon on April 20, 2013 at 1:57 pm

    I made these stuf
    fed peppers after reading “Beauty Detox”. The recipe in the book calls for coconut oil but i’ll try with veggie broth next time. This recipe is delicious and I didn’t miss the cheese or meat. It’s really satisfying! I’ll keep this recipe for sure!

    Reply
  2. Dana
    Dana on April 20, 2013 at 2:52 pm

    The directions show onions but the recipe part doesn’t. How much onion is used?

    Reply
  3. Lucy Rego
    Lucy Rego on April 20, 2013 at 5:12 pm

    Sounds good, I just to make it

    Reply
  4. Carole Davis
    Carole Davis on April 20, 2013 at 8:55 pm

    Have you ever tried Black rice in this recipe?? Also I have cooked the black rice in 50% coconut water and 50% filtered water for a change.

    Reply
  5. LouAnn Young
    LouAnn Young on April 20, 2013 at 11:02 pm

    Yes, I made the rainbow bell ppers and we loved them. I prefer them with bit less quinoa. I also love the filling just in a dish without being in the pepper. YUMMY!!!! Even my grand-girls liked them, and hat is quite an accomplishment. LouAnn Young

    Reply
  6. Maria
    Maria on April 21, 2013 at 2:20 am

    This sounds delicious and I love sneaking kale into dishes. Does the kale go into the sauté with the broccoli and carrot?

    Reply
  7. Lisa
    Lisa on April 21, 2013 at 3:57 am

    I made this recipe tonight!!! Delicious. I added lots of nutritional yeast, which made it
    Taste cheesy!
    Yum, thank you. I LOVE your new book.

    Reply
  8. Minna
    Minna on April 21, 2013 at 5:54 am

    Do you recommend digestive enzymes for all ages? I’m only seventeen and not sure should I start taking them or is the p&e salad enough.

    Reply
  9. barbara
    barbara on April 21, 2013 at 9:08 am

    Great Recipe. What is tamari
    and where can I find it? Or what to use instead?
    Thanks

    Reply
    • Gessica Jean
      Gessica Jean on May 21, 2013 at 2:44 pm

      Hi Barbara,

      Tamari has the same flavor and profile as soy sauce but traditionally made without wheat which makes it gluten free. You can find it in any grocery store or in the organic section of your local grocery store or a health food store.

      Reply
  10. Sara
    Sara on April 21, 2013 at 3:55 pm

    This was my favorite recipe from your previous book! I would make a whole bunch and then freeze some so I had a healthy, nutritious meal on those busy, on-the-go days!

    Reply
  11. Val Demirchian
    Val Demirchian on April 21, 2013 at 5:27 pm

    Bravo Kimberly! Your book is so well put together and just in time for me and my family. I am spreading the word about it to all my friends and coworkers. Thank you from the bottom of my heart.

    Reply
  12. Ingrid
    Ingrid on April 21, 2013 at 11:44 pm

    These are very nice. I have made the oil-version from the first book quite a few times, but might try the oil-free version next time.

    Reply
  13. Gina
    Gina on April 22, 2013 at 8:17 am

    I love the peppers but the prep time took me forever to chop everything.

    Reply
  14. Veda
    Veda on April 22, 2013 at 9:10 am

    I don’t see in the list of ingredients where you list onions.

    Reply
  15. crispincrispin
    crispincrispin on April 22, 2013 at 1:45 pm

    Dylan. I see what you mean… Irene`s st0rry is neat, on tuesday I got themselves a Mini Cooper after having made $5988 this-last/5 weeks and just a little over ten k last munth. this is certainly the easiest-work Ive had. I actually started 4 months ago and pretty much straight away started bringin home more than $79 per-hr. I follow the details on this straightforward website, BIC5.COM

    Reply
  16. Lynn
    Lynn on April 23, 2013 at 5:30 pm

    How much onion? The ingredients done list onions, but you mention them in the instructions. Also, the instructions don’t mention the kale. Should that be sautéed along with the broccoli?

    Reply
  17. Pat
    Pat on April 24, 2013 at 8:41 am

    I’m guessing the kale is added while cooking the other stuffing veggies?

    Reply
  18. Adriane
    Adriane on April 25, 2013 at 5:08 pm

    I made this for myself last week and I really liked it. I swapped the pepper though for a tomato since I don’t like peppers. I’ll def make them again.

    Reply
  19. jen
    jen on April 27, 2013 at 11:17 pm

    holy moly, these are good! Made them during my weekly prep-a-thon and kept in the fridge for two days before baking. Served them with the chickpea-less hummus from your book and veggie sticks. My husband liked a little of the hummus on the peppers.

    Reply
  20. Robin
    Robin on April 30, 2013 at 4:57 pm

    You didnt mention when and how to cook the Kale..

    Reply
  21. Paul
    Paul on May 1, 2013 at 9:41 pm

    I tried the pepper recipe last weekend and found that the peppers were too hard for my taste right out of the oven. I only made enough for two peppers and found that one pepper was more than enough for a meal. I had very large peppers. The second day was another story. The peppers tasted sooooooo much better after leaving them in the fridge for 24 hrs. Moreover, to reheat the leftover pepper I steamed it. The result was a softer texture which is more pleasing to my taste. The dish really came alive the second day. The next time, I’ll make it a day ahead. This recipe is a definite keeper. Thanks Kimberly.

    Reply
  22. rebecca
    rebecca on May 8, 2013 at 5:37 pm

    You mention onion in the recipe but don’t have it listed in the ingredients???

    Reply
  23. Russell
    Russell on May 13, 2013 at 4:29 pm

    Just wanted to let you know that onions are not listed in the ingredients, yet the recipe asks you to cook some. So the first time I made the peppers I did it without onions because my shopping was all done when I got home! Still delish.

    Reply
    • Cheryl
      Cheryl on November 4, 2013 at 4:02 pm

      In the ingredients it says 1 red onion, right after the 6 cloves of garlic!

      Reply
  24. Lisa
    Lisa on May 14, 2013 at 1:18 pm

    How much of an onion and do we cook the kale too?

    Reply
  25. Sammy
    Sammy on October 9, 2013 at 11:01 am

    I was just wondering if someone could help me convert the cups to grams (I’m in the UK) and how would I divide the recipe so that it’s just for two people?

    Thanks a lot!

    Reply

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