These amazing stuffed peppers are packed to the brim with nutrients. Enjoy this perfect gluten-free, dairy-free, soy-free, oil-free, sugar-free vegan dinner recipe!

Ingredients (all organic/biodynamic)

• 1 c. diced red onion
• 2 cloves garlic (or more to taste)
• 2 c. diced organic artichoke hearts (frozen*)
• 1⅓ c. diced tomatoes
• Celtic Sea Salt® and black pepper, to taste
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 5 bell peppers, in a variety of colors
• 2 c. cooked quinoa

Instructions

1. Preheat the oven to 350°F
2. Place a large skillet over low heat and add the diced red onion. Cook until softened, stirring occasionally.
3. Add the minced garlic to the skillet. Allow it to sit for 2 minutes before giving it a gentle stir and allow it to sit a couple more minutes.
4. Add the diced artichoke hearts and diced tomatoes into the skillet. Season with salt, pepper, thyme, and oregano.
5. When all the vegetables have softened, add the cooked quinoa to the skillet and stir thoroughly to mix.
6. Remove the tops and seeds from the bell peppers, and place them into a glass pan lined with parchment paper.
7. Stuff the peppers with the filling from the skillet.
8. Place the pan of stuffed peppers into the oven and bake for approximately 45 to 50 minutes.
9. Once the peppers have become soft, remove them from the oven and allow them to cool for 15 minutes.
10. Enjoy!

*Defrost before dicing.

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