Must. Try. Seriously. Okay, I was fooling around in my kitchen one day and had a bunch of leftover cute little baby peppers. They are LITERALLY (!!!) so cute and colorful, the only thing that made sense was to turn them into teeni, tiny potstickers. Enjoy!
Ingredients:
- 4 baby bell peppers
- 1 chicken apple sausage
- 1/2 cup quinoa
- 1/2 cup rice
- 4 pieces of broccoli
- Pesto sauce
- White truffle oil
- 1 cup of vegetable broth
- curry powder (to taste- I’d recommend about 2 tablespoons)
- Salt and pepper to taste
Directions:
Before beginning, wash and dry all produce. First, preheat oven to 350 degrees. The next step is to cut the peppers in half and take out all the seeds and any inside parts. In each baby pepper, spread a layer of pesto and white truffle oil. Once the oven is preheated, cook for 15 minutes. While peppers are cooking, cook rice and quinoa until soft. Remove both peppers and stuffing from the heat and set aside. Dice chicken apple sausage into small pieces, and add to a small pan with vegetable broth and coconut aminos. Sauté on medium heat until lightly browned. Remove from heat and set aside. Cut broccoli into tiny diced up pieces. Add to small pan with vegetable broth. Cook on medium heat for five minutes, covered. Combine chicken apple sausage, rice, broccoli, and quinoa into a bowl with curry powder. Mix ingredients thoroughly. Now, the peppers are ready to be stuffed. Using a spoon insert stuffing into pesto peppers. Enjoy!
Garden of Eatz 