Wild greens are an amazing, healthy and delicious addition to your diet that can be used in so many dishes. Quinoa, barley, and sulfur are the best and most versatile greens for cooking as they are tender enough to be simmered, stir fried, roasted, baked, or fried, and contain no trans fat, cholesterol, sodium or saturated fat.
Try one of these incredible dishes – you will be hooked! If you are thinking about making a healthy change to a low-carb or low-fat diet, you might want to give Wild Greens & Quinoa Stuffed Peppers a try.
In addition to being delicious, these wild Mexican herbs contain a surprising amount of nutrients, including antioxidants, vitamins, minerals, and even a little bit of cash. Wild greens are a natural product from dried pods of chilies that have been used for health in many different cultures for hundreds of years.
The flavorsome, nutty, peppery flavor of the greens come from the dried seeds, while the subdued, mild flavor is a result of the oils found in the flesh of the plant. Wild Greens & Quinoa Stuffed Peppers are super easy to make and are packed with nutrients your body needs for a healthier life.
I love eating the seeds and getting my daily dose of protein. These small, seed coated peppers taste like hot, spicy honey mustard and have a mild aroma of Cayenne pepper with a slight hint of garlic. You can’t go wrong by adding these peppers to your diet.
Wild Greens & Quinoa Stuffed PeppersCourse: DinnerCuisine: AmericanDifficulty: Easy
This recipe is super simple, very filling, and filled with lots of great nutrients.
1/4 cup of water
1 teaspoon of oil (olive oil or coconut oil will work fine), plus extra for greasing the pan
2 medium bell peppers, cut in half and deseeded
Eat Smart Wild Greens and Quinoa Salad Kit
- Pre-heat the oven to 400 degrees F. Lightly grease a baking tray and bake the peppers for 10 minutes or until they’re just beginning to wilt and brown.
- When the peppers are about helf done, heat the oil and water in a large skillet over medium heat. Add in the quinoa from the salad kit and stir. Cook for 5 minutes of until the majority of the liquid is absorbed by the quinoa.
- Add in the greens and cook for an additional 2 minutes. Take off of heat.
- Right before scooping the salad mixture into the peppers, stir in half of the cheese and half of the almonds and half of the avocado dressing.
- Top the bell peppers with remaining cheese, almonds, and dressing.
- Serve and ENJOY!!
Reference : foodwithfeeling.