Recipes
BAKED STUFFED VEGETABLES – Paola Henderson

Courtesy Health Coach Paola Henderson on Cup of Joe Caribbean
Ingredients
2 cups cooked grains (brown rice quinoa, millet) or cooked minced meat
2/3 cup crushed almonds or walnuts
1 onion finely chopped
1-2 cloves garlic finely minced
4 celery stalks finely chopped
4 bell peppers (green red, or yellow) or 2 zucchinis
1/2 cup Parsley chopped
2 teaspoons olive oil or ghee
Grated cheddar cheese for top
Directions
- Sauté onion and garlic with oil for 1 minute.
- Add celery and sauté for 3 minutes.
- Mix with remaining ingredients, except peppers and crushed nuts.
- Preheat oven to 350 degrees F.
- Cut off tops of peppers and scoop out insides. If using zucchini, cut lengthwise and scoop out the centre.
Steam peppers until slightly tender. - Fill each vegetable shell with stuffing and top with crushed nuts or cheese.
- Place in casserole dish with 1/8 inch water, bake in oven for 30 minutes and serve.