These days of COVID-19 have me thinking of prevention. Of course I am washing my hands a ton, trying my best not to touch my face, not shaking hands with people, and practicing social distancing (cancelling all my cooking classes for the time being has been super sad). BUT, I also think a ton about overall wellness and nutrition. I think about things I can be doing and food I can be eating to help combat the virus. Maintaining a healthy immune system is so important. You can give your immune system a boost up by taking care of yourself: getting regular exercise, proper sleep, hydration and good nutrition.
Good nutritious foods can be a serious line of defense in combating disease. Antioxidants, vitamins, minerals, phytochemicals, and pre and pro biotics are just some super boosters in food that combat disease. Because food is
both fuel and medicine, I have decided to compile recipes utilizing those foods very best for your immune system, to help stack the deck against Corona Virus.
Here is my Superfood Stuffed Pepper recipe that although incredibly healthy is also incredibly delicious! Now, get cooking!
1 ½ cups cooked quinoa
1 c. roasted vegetables (such as onions, cauliflower and broccoli) *to roast: chop, single layer on sheetpan, 20 minutes at 425*
2-3 medium/large red peppers
3 Tbsp. olive oil
16 oz. mushrooms, cleaned and cut into ¼’s
½ tsp. dried thyme
1 Tbsp. fresh sage, chopped
2 cloves garlic, minced
½ tsp. salt
¼ tsp. black pepper
¼ c. nuts such as pine nuts or chopped walnuts
½ c. shaved parmesan or crumbled feta cheese (plus 1-2 Tbsp for topping)
Optional: Cooked lean ground turkey can be added to quinoa mixture after mushrooms are cooked.
Cut peppers in ½ from top to bottom, clean out seeds and ribs. If needed, cut a thin slice off bottom to create a flat spot so peppers sit flat on sheet pan. Set aside.
Sauté mushrooms in olive oil until browned, 7-9 minutes. Add salt, pepper, thyme, garlic and fresh sage, sauté for another minute.
Add cooked quinoa, roasted vegetables, nuts and cheese and fold together.
Scoop about ½ cup of quinoa mixture into each pepper.
Bake at 425 degrees for 20-22 minutes, until peppers are softened.
Remove from oven, sprinkle reserved cheese on top.