With summer in full swing, celebrity nutritionist and New York Times bestselling author of The Beauty Detox Foods, Kimberly Snyder, has the perfect summer beauty recipe to satisfy your hunger and keep you looking beautiful.
Kimberly’s Rainbow Stuffed Peppers are a great meal to make for dinner, and leftovers work great for lunch as well. Typical stuffed peppers involve cheese and often white rice, but with these tasty seasonings and quinoa, you won’t miss those other ingredients. Red peppers are high in vitamin C, which helps repair and regenerate collagen, the protein that gives structure to your skin.
Kimberly Snyder’s Rainbow Stuffed Peppers Ingredients:
6 red, yellow, orange or green peppers, or a combination, seeded and hollowed out
1/4 cup vegetable broth
6 cloves of garlic
2 cups of broccoli florets, cut into small pieces
4 cups of kale, chopped finely
2 medium carrots, diced
1 cup basil, chopped finely
High quality sea salt, to taste
¾ tsp. black pepper
1 tsp. oregano
2 Tbs. low-sodium tamari
3/4 cup dried quinoa
**Be sure to soak the quinoa overnight in water and rinse well before using.
Instructions for preparing seeded and hollowed peppers:
Make an incision at the rounded top of each pepper, about 1 – 1 ½ inches from the stem.
Cut all around the stem in an even circle, then pull out the stem and the seeds.
Discard stem, and save the rest of the pepper top to chop and add to the filling
If necessary, clean out any remaining seeds from inside the pepper and discard.
In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.