Rainbow Stuffed Peppers: A Healthy Treat

Looking for a great menu option for healthy eating? Kimberly Snyder, celebrity nutritionist and New York Times bestselling author of The Beauty Detox Foods has a nutritious summer recipe that both you and your spa guests will enjoy: Rainbow Stuffed Peppers. Instead of the typically fatty filling of cheese and white rice, these healthy stuffed peppers include delicious seasonings and quinoa. Spa-goers might be interested in this tasty treat because of the high content of vitamin C found in red peppers—it helps repair and regenerate collagen and keeps skin looking healthy. Follow these directions to find out how easy and delicious eating healthy can be!

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

3/4 tsp. black pepper

1 tsp. oregano

2 Tbs. low-sodium tamari

3/4 cup dried quinoa (Note: Be sure to soak the quinoa overnight in water and rinse well before using.)

 

Instructions for preparing seeded and hollowed peppers:

  1. Make an incision at the rounded top of each pepper, about one and a half inches from the stem and cut around it in an even circle.
  2. Pull out the stem and clean out the seeds and discard. Save the rest of the pepper top to chop and add to the filling.
  3. Bring two cups of water to a boil in a saucepan. Reduce heat and add the quinoa. Simmer until the water is absorbed and the grains become translucent and soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
  4. Sauté garlic in vegetable broth over medium heat, until gently cooked, then add onions, and stir until the onions become translucent. Add the broccoli, carrot, chopped pepper tops (from step two), and basil and cook gently for a few minutes. Stir the sea salt and other seasonings into the veggie mixture.
  5. Add the cooked quinoa and mix everything together well.
  6. Adjust seasonings to your taste (The mixture should taste slightly saltier, as the seasoning will be less concentrated when we stuff the plain bell peppers).
  7. Once you are satisfied with your filling, spoon into each pepper, right up to the top.
  8. Place peppers tightly next to each other in a glass dish so they remain upright.
  9. Bake at 350 degrees for 45 minutes.
  10. Garnish with fresh basil just before serving.

What healthy food recipes are offered on your resort’s menu?

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