Mini Sweet Peppers

An easy to make appetizer. Those with a busy work schedule can prepare all the ingredients a day or two in advance. Just store the prepared foods in separate ziploc bags or airtight containers and refrigerate until ready for use. With everything prepared ahead of time it then takes only 20 minutes to cook the mini sweet peppers in a sauté pan.

Ingredients:

• 2 to 4 cups cooked Bob’s Red Mill Quinoa or other certified gluten-free brand (optional)
• 8 to 10 mini sweet peppers
• 1 small onion, sliced
• 1 tablespoon coconut oil
• 3 cloves garlic, smashed
• 1/2-inch piece turmeric, peeled and minced
• 1/3 cup mirin (rice wine)
• 1/2 teaspoon Kevala Sesame Oil or other gluten-free brand
• 1/2 cup Lonely Olive Tree Kalamata Olives or other brand, pitted
• 3/4 cup chopped fresh cilantro
• 1/2 teaspoon Sherpa Pink Himalayan Salt or other brand, extra-fine grain
• 1/4 teaspoon ground black pepper

Directions:

1. Place all the ingredients in a sauté pan, except for the olives, cilantro, salt, and black pepper. Bring to a boil then reduce heat and simmer, stirring occasionally for 20 minutes or until the peppers are tender and liquid has evaporated.
2. Remove from heat and mix in the cilantro, olives, salt, and black pepper, then serve.

Yield:
Makes 2 to 4 servings.