Peppers are a great way to enjoy a dish with a little twist. If you have some leftovers from the night before, roast a few peppers and add last night’s meal to your peppers. You can do this with pasta, rice, quinoa or anything you can think of. As usual, be creative!
Cut your peppers in half, drizzle them with olive olive and sprinkle some sea salt, cracked peppers and dried herbs on top. Turn your grill on and place the peppers in your oven for about 15 to 20 minutes, depending on how cooked you would like them.
I cooked quinoa, lentils and vegetables then added them to the peppers. They were really good so I would recommend trying them. They’re also a great idea if you’re trying to avoid gluten. If you’re having issues with bloating, indigestion and gas, try removing gluten based grains from your diet. These grains include barley, rye, oats, wheat, spelt and kamut.
I made one with feta and one without. If dairy doesn’t agree with you, refrain from using it for a few weeks as well. Once you eliminate foods that are possible problems, watch your symptoms to see if they subside.
Peppers contain lots of vitamins and antioxidants. They will give you energy rather than make your digestive system feel sluggish.
If you want to try making this dish, start by cooking garlic and onion in olive oil. Add in chopped zucchinis (courgettes), mushrooms, spinach and artichoke hearts. Add some cooked quinoa and lentils to the pan and continue to mix everything together. Top with fresh herbs such as basil and parsley. Add this mixture to your roasted peppers and that’s it! Top with feta or leave them without it. Either way, they’ll be delicious!