Ingredients
- 4 long, mild to medium chili peppers, (poblano are a great choice)
- 1 tbsp olive oil for drizzling
- 1 clove garlic, crushed or minced
- 10 ounces triple washed spinach, stems removed and coarsely chopped
- Dulse or kelp granules to taste
- ½ cup Alkalizing Vegetable Mineral Broth
- 3 cups cooked quinoa
- 1 cup tomatoes, pureed
- 2 cups almond “cheese”
Stuffed Peppers with Spinach:
Make almond “cheese”: 2 cups soaked almonds and water (or raw apple cider vinegar) pureed in blender or run through Champion juicer using the blank, set aside.
Slice chili peppers in half and seed while preheating broiler to high. Transfer peppers to a broiler pan or baking sheet and broil 3 or 4 minutes on each side, until tender. Arrange peppers hollow side up. Set aside.
Heat tablespoon water and a crushed clove of garlic in a small skillet cook until soft on medium heat, add spinach in bunches until it is all wilted and is giving off liquid. Season greens with dulse or kelp. Remove spinach and drain. Set aside.
Combine ½ cup Vegetable Broth and quinoa in the skillet you cooked the spinach in and reheat over medium flame. Add the tomato puree and heat thoroughly.
Pile spinach and tomato quinoa into peppers, mounding them up in the center of each pepper. Top liberally with almond “cheese”.