Ingredients: 2 medium to 3 small bell peppers, XNUMX cloves of garlic, half onions, a handful of broccoli flowers, a small bunch of cilantro, a small carrot, unrefined sea salt, freshly ground black pepper, half a cup of red quinoa (such as biokinoa from Bionica Market), a teaspoon of coconut oil (for example, from the same store).
Preparation:
Boil one and a half cups of water, put quinoa in boiling water, reduce heat and let cook for 15 minutes with the lid closed until all the water is absorbed into the cereal.
Wash the peppers, cut off their base and remove the seeds. The cut part can be left as a lid, or you can chop and add to the rest of the vegetables (read below).
Preheat a skillet, add a teaspoon of coconut oil, and fry the minced garlic for 3 minutes, stirring constantly. Pour in a glass of water, add chopped onions, cover and simmer for 10 minutes. When the onion turns transparent, add the finely chopped vegetables, stir, salt and cook for 10-15 minutes with the lid closed. Finally, add freshly ground black pepper, finely chopped cilantro and quinoa, stir and fill the peppers with this mixture.
Fold the stuffed peppers into a mold and place in an oven preheated to 200 degrees for 30 minutes.