Monday, October 15, 2018

Stuffed Bell Peppers ( Capsicum) and a give-away..

October is Breast Cancer Awareness month. When I came to know that Dr. Kristi Funk is again giving out copies of her book, Breasts: The Owner’s Manual, I too decided to take part in the Breast Cancer Awareness campaign in spite of my crazy schedule.

For those of you who are not familiar with Dr. Kristi Funk, she is a leading board-certified breast cancer surgeon and specialist in comprehensive wellness, including nutrition, fitness, and stress management. Best known as the breast surgeon for Angelina Jolie and Sheryl Crow, Dr. Funk has compiled her accessible and powerful strategies for reducing cancer risk and achieving optimal overall health into this informative book

To get your own free copy by entering the giveaway, all you have to do is enter your email address when prompted by this page or at the top of this page where is says "SUBSCRIBE". The deadline will be October 31st. 

I am sharing another of Dr. Funk’s recipes which I have slightly modified based on my family’s preferences. I skipped the broth and used water to cook the quinoa, used mushrooms instead of zucchini and added some chili powder to give it a slight kick!

This is a very easy recipe and would be great for kids and grown-ups alike. Here is the recipe in Dr. Funk’s own words.

Serves 4 - 5 


• 3 red peppers halved lengthwise 
• 3 green peppers halved lengthwise 
• 2 cups dry quinoa (4 cups already cooked)

• 4 ½ cups vegetable broth ( I used the same amount of water)
• 1/2 cup dry lentils

• 8 basil
 leaves, finely chopped
• tsp fresh oregano (preferred) or 1/2 tsp dried oregano 
• 1/2 tsp salt

• 3-4 T of your favorite red sauce ( you can use pasta sauce, tomato sauce) 
1/2 tsp red Chilli powder 
2-3 zucchini
, finely chopped ( I used  mushrooms, around 6-7 large ones)
• 1/ 2 cup whole grain bread crumbs 


Preheat oven to 450 degrees.
Roast peppers cut side up in until they are soft but holding their shape (about 25 mins). 
While the peppers are roasting, prepare the quinoa. Gently boil 3 1/2 cups veggie broth and then add 2 cups (well rinsed) quinoa. Shut the heat off when the quinoa has fully opened and is almost done (as a sign, at around 15 minutes, you should see a tiny bit of water or broth at the bottom of the pot), fluff it, then put the top on. 
Prepare red split lentils by combining 1/2 cup lentils with 1cup broth or water and simmer until soft but not mushy (about 15 mins). 
Heat another pan with a tiny bit of broth just covering the bottom of the pan. Once the broth is simmering, add the chopped finely chopped zucchini with salt and oregano until it is soft and fully cooked. Add the chopped basil leaves and add to zucchini. 
Combine the zucchini and the lentils and the fully cooked quinoa together, mix, then stuff into the peppers (they will look like cute little pepper boats).Top with a couple tablespoons of bread crumbs and, if desired (unless avoiding oils), addtsp melted Earth Balance vegan butter
Put back back in the oven for about 15-20 minutes until browned a bit on top. Peppers get sweeter as they cook… but lose their structure. More delicious butslightly less attractive peppers win out every time in our house! ;) 
Tip 1: You can add whatever veggies you want to this one! Onions taste great in here, as does garlic. Add them when you sauté the zucchini. You can also add finely chopped mushrooms, kale or spinach for even more of a nutrient punch! 
Tip 2: Batch cook quinoa every week so you have it ready to go when needed, and can cut out that step.You can also use precooked lentils from a can or refrigerated package which cuts out another step. Black lentils work well in this too, but in the interest of time, I use split red ones, since they take so much less time to cook.

My family loved it. I hope yours does too..
It is never too late to eat healthy!!

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