Stuffed Bell Peppers

These little numbers are SO simple & such a crunchy delightful meal that also happens to be perfect for the Ovulatory phase of your cycle..

Don’t worry, it’s yummy no matter what part of the month you’re in (and no matter if you bleed or not)..

Plus, it’s super easy to throw together for a summer snack, meal or picnic.

I hope you love them as much as I do!

Photo: simple-veganista.com


  • Organic bell peppers (I like red, orange & yellow as green is the hardest to digest)
    Organic tricolor quinoa
    Organic spinach
    Organic asparagus
    Organic brussel sprouts
    Fresh cilantro
    Almonds (optional)
    Ground garlic
    Ground onion
    Ground paprika
    Black pepper
    Sea salt


  • (Choose one, two or all)
    Organic tahini
    Lemon, olive oil, ACV, turmeric, black pepper, sea salt
    Tomato, fresh garlic, white onion, cilantro, sea salt, black pepper


  1. Preheat oven to 350 F.
  2. Wash all veggies.
  3. Dice asparagus & chop Brussels into fourths or smaller & add them to a large mixing bowl.
  4. Spice with everything to your liking (option to add olive oil). Mix until spiced evenly & spread on lines baking tray for about 20 mins to roast.
  5. Cook quinoa according to instructions. The quantity will vary depending on how many peppers you’re making. You can use about 1/8 C quinoa for each pepper.
  6. Hollow out peppers & stuff with a small base of fresh spinach.
  7. Add quinoa on top, mixed with diced roasted veggies.
  8. Add sauce of your choice.
  9. If you’re choosing tahini, use as is.
  10. For vinaigrette: squeeze 2 lemons, 2 Tbsp ACV, 3 Tbsp olive oil, ground turmeric, black pepper & sea salt into small bowl & mix well.
  11. For tomato sauce: add 2 tomatoes, 1/4 white onion, 1-2 cloves garlic, 1/4 C fresh cilantro, black pepper & sea salt to blender & pulse until creamy or chunky (depending on your preference).
  12. Proud sauce of your choice over the top of your pepper & top with fresh cilantro.
  13. Option to add chopped almonds (this was best with tahini or vinaigrette in my opinion).
  14. You can eat it right out of the little pepper cup & dip the pepper in your sauce once it’s empty- or you can cut it up and eat it altogether.


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