“Keto-Friendly Indian Spiced Stuffed Bell Peppers with Coconut Quinoa”

Allergens

None

Ingredients

• 6 large red bell peppers
• 1 cup uncooked quinoa
• 1 3/4 cups water
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and black pepper, to taste
• 1 cup frozen mixed vegetables (carrots, peas, cauliflower)
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Rinse the quinoa under cold water and drain well. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and the water has been absorbed. Fluff with a fork and let it cool slightly.
3. Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers on the prepared baking sheet and bake in the preheated oven for 10 minutes or until just tender. Remove from the oven and set aside.
4. In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. Stir in the cumin, coriander, turmeric, cardamom, cinnamon, cloves, salt, and black pepper. Cook for 1 2 minutes until fragrant.
5. Add the cooked quinoa, mixed vegetables, and half of the chopped cilantro to the skillet. Stir well to combine. Remove from heat.
6. Carefully stuff each bell pepper with the quinoa mixture, filling them to the top. Sprinkle the remaining cilantro and shredded coconut on top of each stuffed pepper.
7. Return the peppers to the oven and bake for an additional 10 15 minutes or until heated through and the cheese has melted. Allow to cool slightly before serving.

Chef’s Insight

To enhance the aroma and flavor, you can add a pinch of saffron to the quinoa while cooking.

Notes

This Keto-friendly recipe can be easily adapted for other diets by substituting regular rice for quinoa.