Gluten + Dairy Free Stuffed Peppers Recipe

Meat Option: 1/2 lb lean ground beef or turkey

Meat Option: 1/4 cup chopped mushrooms (I prefer oyster, cremini, or shiitake)

Meat Option: 2 cups cooked quinoa (For quick prep: Trader Joe's or any organic frozen prepared quinoa works great! No microwaves, please. )

Vegan: 1 cup chopped mushrooms

Vegan: 2 cups cooked quinoa

2 garlic cloves, finely chopped

1/4 tsp. white pepper

2 tbsp. finely chopped white onion

1/4 tsp. red pepper flakes (optional)

1/4 tsp. Himalayan sea salt

1/4-1/2 tsp. fennel seed (to preference)

1/2 tsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. ground cumin

2 tbsp. chopped fresh basil, keep a few leaves whole to the side

1/4 tsp. dried tarragon

1-2 dried bay leaves, finely crumbled

Dash of celery salt

2 large or 3 medium red peppers -- tops sliced off, insides removed. Finely chop the flesh of the tops to add to mix.

Finely chopped red bell pepper (remainder of peppers to be stuffed)

1 tbsp. cold pressed, unrefined coconut oil

1 tbsp. grapeseed oil

1 small lime

1/4 cup plain cashew yogurt (Forager brand is my FAVORITE)

PREP: In medium bowl, combine ground beef and/or chopped veggies, herbs and spices. Mix well. Add coconut oil and mix more to provide light coating. Cover bowl. Set aside in refrigerator.

COOK: Heat grapeseed oil in a skillet at medium heat. Add mix. Fold in quinoa as the meat/veggies soften. Once browned, turn off heat and cover. Let sit and cool down for at least 15 minutes.

BAKE: Preheat oven to 350. Fill bell pepper cups with mix and place on non-stick cookie sheet or lightly oiled glass baking pan. Bake 15-18 minutes.

FINISH: Check tenderness of pepper cups. Carefully use fork to move pepper filling around. Bake for 5 more minutes.

GARNISH/SERVE: Squeeze lime juice over the peppers. Top with a basil leaf. Sprinkle with more sea salt and/or chili powder if desired. Plate with a dollop of cashew yogurt on the side or as a topping.