Super Delicious & Gluten-Free Meal Guide, Recipe Post #116: Stuffed Peppers with Almond Quinoa

Being gluten free means that I don’t eat anything containing the gluten protein, which is most commonly found in wheat, barley and rye. It can be difficult at first, but once I got the hang of it, it wasn’t as hard as I thought it would be. There are plenty of food options for me to choose from that are naturally gluten free, like fruits, vegetables, beans, nuts, eggs, dairy, meat and fish, as long as they’re not processed. I can also find gluten-free grains, like quinoa, millet, amaranth and buckwheat, as well as gluten-free alternatives to staple wheat-based foods, like gluten-free breads, tortillas and pizza crusts. The health benefits of being gluten free are vast. Not only can it be beneficial for digestive health, but many people report having more energy, clearer skin and a better mood when they cut gluten out of their diets.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

-3 large bell peppers, tops cut off and deseeded -1/2 cup uncooked quinoa -1/2 cup vegetable broth -3 tablespoons olive oil -1 small yellow onion, finely diced -3 cloves garlic, minced -1 cup finely diced mushrooms -1 cup finely diced carrots -1 cup diced zucchini -1 teaspoon dried oregano -1 teaspoon ground cumin -3 tablespoons almond butter -Salt and pepper, to taste -1/4 cup toasted sliced almonds, for garnish

Instructions

1. Preheat oven to 350 degrees F. 2. Place quinoa and broth in a saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the quinoa is cooked and the liquid has been absorbed, about 15 minutes. 3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 4. Add the mushrooms, carrots, zucchini, oregano, cumin, almond butter, salt and pepper and cook until vegetables are tender, about 8 minutes. 5. Stir in the cooked quinoa and remove from heat. 6. Stuff each pepper with the quinoa mixture and place in a shallow baking dish. Bake for 30 minutes. 7. Top the peppers with the toasted almonds and serve.