Ingredients
- 3 medium bell peppers Red, orange and yellow are the sweetest.
- 1 cup quinoa Cooked.
- 1 cup lentils Cooked.
- 1 ½ Tbsp olive oil Divided.
- 1 onion Diced.
- ½ cup whole cashews (Level 2 ONLY)
- 2 cloves fresh garlic Minced.
- 1 tsp dried basil
- 1 Tbsp fresh thyme Minced.
- 4 sun dried tomatoes Rehydrated and chopped. Optional.
- 1 ½ cups kale Chopped
- 2 Tbsp water
- ¼ tsp Himalayan pink sea salt
- to taste ground black pepper
Instructions
- Preheat oven to 400° F.
- Cut the peppers in half through the stalks and scoop out the seeds and pith. Place the peppers cut side up on a baking sheet, drizzle with ½ Tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cashews (if level 2) and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent.
- Add the garlic, herbs and sun dried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, mix in the cooked quinoa and lentils.
- Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
- Serve warm with a green salad.
After reading this article, you may be asking yourself if your own health hurdles could be related to an unhealthy gut.
Explore Betr's risk-free trial to see if you could benefit from using food as medicine to rebuild your microbiome and realize the healthy potential you never knew you were missing!
