Stuffed Red Bell Peppers with Roasted Cauliflower Coulis

Serves 4

2 Red Bell Peppers, large

4 Garlic cloves. 2 smashed 2 minced

2 Portobello mushroom caps, diced

1 Onion, yellow, medium diced

1/2 Cauliflower, small, florets

2 Cup vegetable stock

1 Cup Broccoli, trimmed of stem

1/3 Cup quinoa

1/4 Cup pumpkin seeds, raw & no shell.

1/4 Cup kale, chiffonade

1/4 Cup cranberries, dried

 

2 Tbsp coconut oil

1/4 Tsp, oregano

1/4 Tsp garlic powder

Himalayan Salt and Cracked Black Pepper

Directions:

  1. Set broiler on high
  2. Slice red bell peppers in half length wise, remove seeds and stem
  3. Season red bell pepper, with salt, pepper and 1 tsp coconut oil, oregano, place 6 inches under broiler until edges blacked and pepper softens about 15minutes and reserve.
  4. Place 1/3 cup of quinoa in sauce pot with 2/3 cup of vegetable stock.
  5. Bring to a boil, reduce to a simmer and cook for 10 minutes or until water is absorbed, set aside
  6. Place 1 tsp of coconut oil on sauté pan on medium high heat
  7. Add 2 cloves garlic minced, and onion cook until light brown
  8. Add the broccoli florets and portobello mushroom, cook until light brown
  9. Return quinoa, kale and dried cranberries to the sauté pan with heat off, stir and season with salt and pepper
  10. Stuff the bell peppers well with the mixture
  11. Add the bell peppers on top and bake at 350for 10 minutes

Cauliflower Coulis:

  1. Preheat oven to 400 degrees
  2. Toss the florets of cauliflower on the sheet tray with garlic powder and roast for 15 minutes, set aside
  3. Large dice 1/2 the onion and sauté with 2 gloves of garlic smashed
  4. Heat a sauce pan and place 1 tsp of coconut oil
  5. Add the onions and garlic and cook until brown
  6. Add the cauliflower and the remaining 1 cup of vegetable stock, bring a boil and reduce to simmer for 15 minutes,
  7. Puree in vita mix and reserve in a ceramic baking dish

 

 

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