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Reference: The Body Ecology Diet, by Donna Gates, Published by B.E.D. Publications, Atlanta, Georgia, page 186

2 cups cooked quinoa or buckwheat
1 medium onion, chopped fine
4-6 cloves garlic, chopped fine
2 stalks celery, chopped fine
1 lb. Greens such as kale, parboiled 5 minutes, chopped
6 red peppers, seeded and parboiled 5 minutes
1 tsp sea salt or to taste
3/4 tsp pepper
2 Tbsp dried sweet basil
2 Tbsp paprika

Saute onion in oil or ghee and seasonings until translucent. Add celery, garlic, and kale, cook until tender. Taste mixture and adjust seasonings. Stuff red peppers with quinoa mixture. Bake at 350 F degrees in oiled casserole for 45 minutes.

Note: to cook quinoa, rinse quinoa several minutes in a strainer. Cook just like rice, using two-to-one ratio of water to grain, and a pinch of sea salt...

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