Amaranth and Veggies Stuffed Peppers #WeekdaySupper

Amaranth and Veggies Stuffed Peppers #WeekdaySupper

Farm Market finds are first on my mind this summer. I can’t wait until local veggies overflow the farmstands! Stuffed Peppers are a favorite all year, here. When the weather warms up I switch the fillings.

Hearty beef, pork and rice recharge us in cold weather. Summer calls something lighter without sacrificing protein. That’s where amaranth comes in.

Amaranth is a super grain that is high in protein, calcium, iron, magnesium, phosphorus, and potassium. It’s also contains Vitamin C.

This grain is native to South America and is used in regional dishes. Cooked amaranth is dried and used in breads.


  • 2 red bell peppers cut in half
  • 1 cup kale, shredded
  • 1/4 cup diced celery
  • 1/4 cup shredded carrots
  • 1/2 cup zucchini chopped
  • 1/4 baby lima beans
  • 1 cup vegetable broth
  • salt and pepper to taste
  • 1 cup cooked amaranth
Read the whole recipe on Cindy's Recipes and Writings