Stuffed HEMPer Peppers with Tomato Super Seed Sauce

The "NOW" best thing in nutrition are nature's power packed tiny seeds. Seeds like flax seeds, hemp seeds, chia seeds and pumpkin seeds are getting lots of hype, and they should. They have been coined "super seeds" and this is exactly what they are. I'm thrilled this category of food is rapidly expanding.  Nutrient-dense and packed with disease fighting minerals and enzymes, seeds can be used in pretty much any recipe and enjoyed alone. 

Good things really do come in small packages so start making seeds become a staple in your healthy panty.!

Stuffed HEMPer Peppers with Tomato Super Seed Sauce

The Goods:
Serves 2

1 Head Green Cabbage
2 Bell Peppers
3-4 Carrots
1 Avocado
Coconut Oil (for sautéing veggies)
2 Cans - Organic Stewed Tomatoes
1 Cup Quinoa, Cooked
Garlic, Salt, Pepper (to taste)
1/4 Cup Pumpkin Seeds (pepitas)
1/4 Cup Ground Flax Seeds
1/4 Cup Chia Seeds (ground or whole)
1/4 Cup Hemp Seeds (hearts)

Directions:

1.  Preheat oven to 375 F (190 C)
2.  Prepare veggies: 

• Chop cabbage into a variety small pieces and shreds
  
• Cut carrots into small pieces
• Sauté in 1 tablespoon coconut oil over med/high heat for 10-15 minutes
  
• Set aside

3.  Sauce: In food processor, combine 2 cans of tomatoes, seasoning and all seeds except pumpkin seeds. Blend well.
4.  Remove and discard the tops, seeds, and membranes of the bell peppers. Slice in half. Arrange peppers in a baking dish with the hollowed sides facing upward.
5. Chop avocado in small chunks
6.  Fill peppers with sautéed  veggies and top with tomato seed sauce.
7.  Bake for 15-20 minutes until heated throughout
8.  Serve with quinoa, topped with pumpkin seeds and chopped avocado.

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