Teff Stuffed Peppers

Serving size: 6

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 cups onions, sliced
  • 6 cloves garlic, sliced
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • Pinch saffron
  • 2 2/3 cup diced tomatoes
  • 1 1/3 cups teff
  • 4 cups boiling water
  • 1 cup basil leaves, fresh, chopped
  • 6 medium bell peppers cut in half lengthwise, seeds and white membranes removed

Instructions

  1. In a medium sauce pan, heat oil over medium heat.
  2. Add onions, garlic, salt, pepper, and saffron and sauté for 5 minute or until onions are translucent.
  3. Add tomatoes, teff and boiling water. Lower heat to simmer, cover and cook for 15-20 minutes or until water is absorbed.
  4. Add basil and adjust seasonings as desired.
  5. Add teff mixture into the bell pepper halves and serve.

Nutrition per serving: 270 calories, 45 g carbohydrates, 6 g fat, 7 g fiber, 9 g protein, 140 mg sodium, 8 g sugar.

Recipe from: teffco.com

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as told by mom, Cindy Our oldest son, Preston was diagnosed with severe food (milk, egg, banana, peanut, tree nuts, shellfish) and environmental (outdoor molds, outdoor pollens, dust mites, dogs, cats) allergies at one year of age. After eliminating these allergens from his diet and surroundings, the levels continued to grow in number and the…
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