Are you a fan of bell peppers? Have you ever paired them with the taste of nutrient-rich Kelapo Coconut Oil? Together, these two foods create a powerhouse plate full of health benefits! Bell peppers are rich sources of vitamin C, vitamin E, vitamin K, vitamin B1 and B2, manganese, copper, and molybdenum. Coconut oil has been shown to aid in the absorption of calcium, magnesium, and amino acids. Coconut oil can also help to boost your immune system, keeping you healthy during cold and flu season. This recipe is a good one to keep on hand, especially if you are starting to feel “under the weather”. Give it a try….I know that you will love this recipe as much as I do!

Coconut Oil Quinoa Peppers

Coconut Oil Quinoa Stuffed Peppers

3 medium bell peppers (any color)
1 zucchini
1 cup quinoa

1/4 cup pine nuts

½ medium yellow onion
2 c flavorful liquid (stock)
2 cloves garlic
1/4 cup pine nuts
4 tbsp. Kelapo Coconut Oil
Seal salt & pepper

Dice the onion, and zucchini, and mince the garlic. In a medium sauce pan, sauté the onions and zucchini until soft then add the garlic, pine nuts, and quinoa and stir constantly until garlic is

Beautiful, Delicious Stuffed Peppers

cooked and quinoa is toasted (about 2 mins). Add flavorful liquid and bring to a boil then reduce to a simmer and cook until quinoa is done. Slice the tops off the peppers and remove the seeds and fins then season the insides with sea salt and pepper. Scoop the cooked quinoa into the peppers, drizzle tops with coconut oil, and bake 350 for 10-15 mins. Turn broiler to high and cook additional 3-5 mins or until the tops are golden brown. Serve and enjoy.

Margaux J Rathbun, B.S., N.T.P.

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