04 Mar National Nutrition Month Day 4: Whole Body Reboot
Today’s cookbook highlighted for National Nutrition Month is Manuel Villacorta’s Whole Body Reboot. Manuel’s cookbook is filled with amazing Peruvian recipes and highlights 21 Incan superfoods like yuca and pichuberries. Manuel was kind enough to share we me his recipe for Quinoa-Stuffed Bell Peppers. This cookbook is a perfect one to add to any healthy collection, whether you’re looking to lose weight or just eat healthier.
If you’re just following my National Nutrition posts now, each cookbook I review for National Nutrition Month the author was kind enough to provide a signed copy for my sister-in-law to be, Gena. I know Manuel’s cookbook will be a really fun addition to the cookbook collection and stuffed peppers is one of my brother’s favorites!
Quinoa-Stuffed Bell Peppers
Using tricolor quinoa and tricolor bell peppers not only gives you a rainbow of health benefits but also a rainbow of visual appeal to wow your friends and family at your next potluck.
Serving size: ½ bell pepper
1 tablespoon oil of choice
½ medium onion, chopped fine
3 cloves garlic, crushed
1 cup whole, pitted olives, sliced
¼ cup raisins
¼ cup walnuts, chopped
1½ cups cooked tricolor quinoa
Salt and pepper
3 large bell peppers, halved
1. Preheat the oven to 350 degrees F. Spray a medium-size baking dish with the oil spray.
2. Heat the oil in a large sauté pan over medium heat. When hot, add the onion and garlic to the pan. Sauté for 1 to 2 minutes.
3. Add the olives, raisins, and walnuts. Cook until lightly browned and fragrant.
4. Combine the sautéed mixture with the quinoa. Flavor with salt and pepper to taste.
5. Divide the quinoa mixture among the bell pepper halves. Place them in the baking dish and cover with foil.
6. Bake for 45 to 60 minutes until the peppers are tender.
*Chefs Note: Leftover bell peppers may be kept in the refrigerator for three to five days.
Recipe by Manuel Villacorta, MS, RD. Author and founder of Whole Body Reboot