Thursday, May 23, 2019

Bell Peppers & Cleansing Recipes

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Prep time: 10 min
Cooking: 20 min
Ready in: 30 min

Bell Peppers Recipe #1: Stuffed-Peppers

Stuffed peppers are serious comfort food any time, but there’s not always time to put them together. Lucky for us: Peppers are alkalizing angels and this take on the classic is easy, peasy, pleasy food!

Peppers Ingredients

  • 2 medium red bell peppers
  • 2 teaspoons grapeseed oil or extra-virgin olive oil
  • 1⁄2 cup diced yellow onion
  • 1 teaspoon minced garlic (1 clove)
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup finely diced mushrooms
  • 1⁄2 cup finely diced butternut squash
  • 1⁄2 cup finely diced zucchini
  • 1⁄2 teaspoon Bragg liquid aminos or gluten-free soy sauce
  • 1⁄2 teaspoon Celtic sea salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 2 tablespoons raw pumpkin seeds
  • 1 tablespoon finely chopped flat-leaf parsley

Sauce Ingredients

  • 1⁄2 teaspoon grapeseed oil or extra-virgin olive oil
  • 2 tablespoons diced red onion
  • 1 teaspoon minced garlic (1 clove)
  • 1⁄4 teaspoon Celtic sea salt, plus more to taste
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup diced fresh tomatoes
  • 1⁄4 cup vegetable broth
  • 1 1⁄2 tablespoons chopped sun-dried tomato (packed in oil, then patted dry)
  • 1⁄8 teaspoon freshly ground black pepper, plus more
  • 2 tablespoons finely chopped flat-leaf parsley

Serves: 2

Directions

1
Preheat the oven to 400°F (200°C).
 
 
2
Slice the top off the bell peppers, and remove the seeds and brain with a knife leaving the peppers intact.
 
3
To make the filling, sauté the oil, onion, garlic, oregano, thyme, mushrooms, squash, zucchini, liquid aminos, salt, and pepper, in a skillet over medium-high heat for 5 to 10 minutes until mushrooms have reduced and vegetables have wilted. Pour off any excess liquid (if you have any), and stir in the pumpkin seeds. Stuff equal parts of the filling mixture into the two bell peppers.
 
 
4
Line a small baking sheet with parchment paper or a non- stick silicone sheet, and bake the stuffed peppers in the oven for 20 to 30 minutes until the peppers are cooked through and the tops are slightly browned.
 
5
To make the sauce, sauté the oil, onion, garlic, salt, oregano, thyme, and tomatoes in a skillet over medium heat for 5 minutes, until the tomato is broken down and the onion is cooked.
5
Serve stuffed peppers drizzled with sauce.
 

1 COMMENT

  1. Pat Parsons

    I had the MOST AMAZING bell peppers in Greece and i would really like to eat them again some time soon. Was wondering exactly how to make bell peppers into the most wonderful dinner treat.

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Judy Fisker
I am responsible for publishing all the cleanse recipes and detox foods on CleansePlan.com. You may contact me at: [email protected]

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