Fresh and satisfying, stuffed red bell peppers are vibrant to look at and a snap to whip up if you have a food processor. The filling mixture keeps well in the fridge for up to 3 days. If preparing in advance, store filling separately; then slice and stuff peppers immediately before eating.
Total Time: 10 minutes
2 cups almonds
1 cup sunflower seeds
1 cup water
2 1/2 teaspoons turmeric
1/2 teaspoon sea salt
1 green onion (chopped)
1/2 cup mushrooms (chopped)
1/2 cup carrots (shredded)
2 whole red bell peppers (to stuff)
1. To make the filling, process almonds and sunflower seeds in food processor until powder-like.
2. Add water, turmeric and sea salt and process again until mixture forms a smooth paste.
3. Transfer processed ingredients to a large bowl. Add chopped mushrooms, shredded carrots and green onion. Stir gently with a spoon until combined. Filling is now complete.
4. Slice bell peppers in half, remove seeds and stem. Stuff peppers with filling.
5. Enjoy immediately.
Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.