Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed

• 1 cup shredded carrots

• 1 can (15 oz) organic black beans

• 16 oz. Cauliflower Rice

• 1 cup cooked quinoa

• 3 – 4 cloves garlic, mined

• 1 medium onion, diced

• generous pinch red pepper flakes

• 2 tbsp ground cumin (optional)

• ¼ cup fresh herbs chopped (cilantro or parsley)

• Sea salt & pepper, to taste

Method:

Preheat oven to 350°F.

Sauté: In a large skillet, heat avocado oil over medium heat, add onion, garlic and one package of cauliflower rice, sauté for 5 minutes. Add the carrots, some black beans, cilantro, cumin, salt / pepper and cook for 2 minutes or so. Add cooked quinoa and mix to combine. Remove from heat.

Stuff bell peppers: Fill each bell pepper with the mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Charred Pepper Salsa

• 3 red bell peppers, stemmed + quartered

• avocado oil (for baking)

• Sea salt

• 2 jalapenos, stemmed + halved

• ½ cup diced red onion

• 1 clove garlic, chopped

• ½ cup packed cilantro leaves

• 2 limes, juiced

• 1 tbsp olive oil (for blending)

• 1 tbsp water

Method:

• Preheat the oven to 500°F. Place the red peppers onto a sheet pan. Drizzle with avocado oil to coat and spread into an even layer, with the peppers faced down. Season with a good pinch of salt. Roast for 15 minutes.

• Add the jalapenos to the pan. Drizzle them with oil and season with salt. Continue to roast all of the peppers for 10 more minutes, or until charred and tender. Allow the peppers to cool slightly. Peel and discard the skins (this does not have to be perfect). Allow the peppers to fully cool.

• Add the peppers, red onion, garlic, cilantro, and lime juice to a food processor. Pulse until finely minced. Blend in the oil and water until incorporated. Season with salt to taste.

Xo, Irina