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Quinoa Stuffed Bell Peppers (Gluten-Free)

Celiac.com 10/22/2015 - Quinoa is one of those gluten-free grains that are packed with nutrients and fiber. But quinoa on its own can be a bit dull. This recipe features quinoa blended with garlic, onion, cumin, diced tomatoes spinach and beans, and stuffed into red bell peppers and roasted for a flavor-packed gluten-free vegetarian delight.

Photo: CC--Global ReactionsIngredients:

  • 16 ounces diced tomatoes, drained, with juice reserved
  • 1 cup chicken broth
  • 3/4 cup quinoa
  • 3 red bell peppers, sliced lengthwise
  • 14 ounces canned black beans, rinsed and drained
  • 6 ounces fresh spinach, or more to taste
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ carrot, grated
  • ½ cup shredded Mexican cheese blend

Directions:
Heat oven to 375 degrees F.

Arrange bell peppers in greased baking dish.

Roast peppers until tender, about 30 minutes.

Heat olive oil in a skillet over medium heat.

Add onion and stir until soft and clear.

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Add garlic, cumin, salt, and black pepper to onion; cook and stir about a minute, until fragrant.

Add tomatoes, chicken broth, quinoa, and carrot into onion mixture.

Cook about 10-12 minutes until quinoa is tender.

Stir black beans and spinach into quinoa mixture.

Add extra tomato juice if quinoa mixture is too dry.

Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.

Bake in the oven until cheese is melted, about 15 minutes.

Serve hot.

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

@cyclinglady thanks for checking in Restricted diet didn't do much. Still had some VA last time they checked. Heath still otherwise fine, so RCD remains unlikely. My sxs kick in lockstep with life stress, so that kind of points to some general IBS stuff on top of celiac disease. Very doubtful I'm getting any gluten in, but fingers crossed my system is just a little hyper-vigilant, as I ponder on this thread.

I have always noticed that the table wine in Europe is pretty damn good! I am a wine lover and so is my husband but he does like his Green's beer.

The reason they set the limit at 20ppms is that through scientific study, they have proven that the vast majority of people with Celiac Disease do not have an autoimmune reaction to amounts below that......it is a safe limit for most. Also, just because that limit is set at 20ppms, does not mean that gluten-free products contain that amount of gluten. Testing for lower levels becomes more expensive with each increment down closer to 0-5ppms, which translates into higher priced products. Unless you eat a lot of processed gluten-free food, which can have a cumulative affect for some, most people do well with the 20ppm limit.

I'm in the Houston area so I'm assuming there are plenty of specialists around, though finding one that accepts my insurance might be hard. This might sound dumb, but do I search for a celiac specialist?? I'm so new to this and want to feel confident in what is/isn't wrong with my daughter. I'm with you on trusting the specialist to know the current research.

Hi VB Thats sounds like a good plan. Would it help to know that a frustrating experience in seeking diagnosis isn't unusual With your IGG result I'm sure a part of you is still wondering if they are right to exclude celiac. I know just how you feel as I too had a negative biopsy, but by then a gluten challenge had already established how severely it affected me. So I was convinced I would be found to be celiac and in a funny way disappointed not to get the 'official' stamp of approval. Testing isnt perfect, you've already learned of the incomplete celiac tests offered by some organisations and the biopsy itself can only see so much. If you react positively to the gluten free diet it may mean you're celiac but not yet showing damage in a place they've checked, or it may be that you're non celiac gluten sensitive, which is a label that for a different but perhaps related condition which has only recently been recognised and for which research is still very much underway. We may not be able to say which but the good news is all of your symptoms: were also mine and they all resolved with the gluten free diet. So don't despair, you may still have found your answer, it just may be a bit wordier than celiac! Keep a journal when you're on the diet, it may help you track down your own answers. Best of luck!