This recipe is so light, full of flavor and protein. The coating is made with coconut flour and panko crumbs but you can easily make it gluten free with one minor change. Replace the panko crumbs with shredded unsweetened coconut flakes. You’ll want unsweetened because at 425 degrees, sweetened flakes may burn because of the sugar. But don’t worry, either way, these are delicious.
I make fish tacos with some delicious peppadew pepper mango salsa on top of a sprinkle of sweetened shredded coconut. You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes. It’s a very versatile recipe and it’s really friggin’ good!
½ cup panko crumbs (or ½ cup unsweetened shredded coconut for a gluten-free option)
2 egg whites, whipped lightly
dash of salt
dash of pepper
**optional: dash of curry powder
Preheat oven to 425. Prepare a baking dish lined with foil. If you have a wire rack to set inside, that will help both sides of the filet brown evenly. If you don't have one, no worries but the foil will certainly make for easy clean up
In a flat pan combine coconut flour, panko crumbs, salt and pepper (you'll want it flat so that you can lay the filets in the crumbs)
Put the egg whites in a separate dish
Lay thawed filet in egg white. Cover both sides of the filet with egg
Then immediately lay it in the dry mixture, press down so the mixture sticks to the filet. Flip over the filet and do the same for the other side
Transfer to baking dish and repeat with all filets
Bake for 18 - 20 minutes
Remove from oven and serve on a large lettuce leaf that has been sprinkled with sweet coconut flakes
Top with Peppadew Pepper Mango Salsa.
GLUTEN FREE OPTION: You can make this gluten free by replacing the panko crumbs with dried unsweetened coconut flakes that have been put through a food processor to make it finer. I say unsweetened because at 425, the sugar in the sweetened coconut may burn.
PALEO OPTION: You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes.
In my journey to eat healthier and explore new foods, I thankfully found quinoa. If you’ve never tried it, it’s an amazing little seed although frequently thought of as a grain. If you check out my other quinoa recipe I list all the awesomeness of this superseed. Because it is a seed and not a grain, it’s wheat-free and gluten-free. Quinoa packs a powerful nutritional punch. Just 1 cup has 12 grams of fiber and 24 grams of protein. It also has magnesium, vitamin B-6 and iron.
Quinoa Stuffed Peppers! They are packed with protein, fiber and really really good. You will not be disappointed.
Author: The Organic Rabbit
Recipe type: Vegetarian
2 yellow, red or green bell peppers. (I prefer yellow or red because they are sweeter)
½ cup quinoa (will cook using the liquid from the tomatoes and water if necessary)
½ can diced tomatoes (I used Hunt's Fire Roasted Tomatoes), reserve the liquid
½ cup fresh chopped mushrooms
¼ cup salsa (any kind you prefer)
½ diced onion
1 cup shredded mozzarella cheese
dash of salt
dash of pepper
Preheat oven to 325.
Prepare the quinoa first. Combine the ½ cup of quinoa with a ½ cup of the tomato liquid from the canned diced tomatoes. If your can of diced tomatoes doesn't provide the full 1 cup of liquid needed to cook the quinoa in, just add water to make up the remaining amount. Bring to a boil then cover and lower to a simmer for 15 minutes stirring occasionally. (The usual way to make quinoa is with water but for this recipe I used the tomato liquid to give the quinoa extra flavor.)
While the quinoa is simmering, chop the tops off the peppers, clean out the seeds and steam until soft but not limp. If you don't have a steamer, you can blanch the peppers just to soften them up a bit.
Heat a skillet with a drizzle of olive oil and saute the mushrooms and onions.
Add the tomatoes, salsa and a dash of salt and pepper next.
Cook over low heat for 15 minutes, stirring occasionally. You'll want to cook away most of the liquid.
Remove mushroom/onion/tomato mixture from heat and fold in the cooked quinoa.
I used tinfoil to make a "donut" so the pepper has somewhere to nest. Spoon quinoa mixture into the peppers and top each with mozzarella cheese.
This recipe is for 2 servings (2 peppers) but if you would like a serving for 4, just double the recipe.
I honestly didn’t expect this to recipe to be as awesome as it is. It was damn good! This one will definitely make it into our meal rotation. Another example of healthy meets yummy.
UPDATE: I made these for the hubby last night. He likes his meat and potatoes so I was curious as to what he would think. These were a HIT! He ate all of his and part of mine and I saw him out of the corner of my eye scraping up the last little bits off his plate. I swear there was only a few quinoa seeds left on that plate. I’ll be making these again for sure.