BELL PEPPERS STUFFED WITH SPROUTED RICE AND QUINOA ENJOY DAN:

STUFFED BELL PEPPERS WITH SPROUTED RICE AND QUINOA BLEND

                                                                                                  By CHEF DAN

Serves 4

INGREDIENTS:

4 or 5 bell peppers all colors

5 cups of water

1 cup sprouted rice and quinoa blend

2 cups water and 1 teaspoon kosher salt

2 cups vegetable broth

1 tablespoon olive oil

1 onion, chopped

6 baby portabella mushrooms, finely chopped

2 garlic cloves

1/2-cup salsa Verde

1 teaspoon EACH chili powder, Herb de Provence, and cumin

1/2-cup sharp cheddar cheese

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Core peppers and place in boiling salted water.

2.   Cook for 7-10 minutes.

3.   Remove from water, drain and set aside.

4.   In a stock-pot add 2 cups vegetable broth and bring to a boil.

5.   Add rice blend and reduce heat and simmer for 30 minutes.

6.   In a sauce-pan, add oil over medium-high heat and when sizzling.

7.   Sauté onion, mushrooms, garlic, salsa Verde and herbs and spices.

8.   Cook for 5 minutes.

9.   Fluff rice quinoa mixture and add to onion mixture.

10.                Stuff the peppers with the mixture.

11.                In greased baking dish add stuffed peppers.

12.                Cover with aluminum foil.

13.                Bake in a pre-heated oven for about 20 minutes.

14.                Remove aluminum and top each pepper with cheese.

15.                Bake 5 more minutes.

16.                (you could add 1 pound ground turkey)

ENJOY DAN:                         BON-APPETITE!!