“Give Me More” Stuffed Bell Peppers #GlutenFree #Vegan
Doesn’t that bell pepper look scrumptious? I promise you it is. I am sharing with you another recipe from my Raw Vegan Transitions book. It’s an easy recipe that you can make for a beautiful appetizer or impressive lunch.
The crisp crunch from the fresh bell pepper combined with the warmth of the rice and the “smoosh” factor from the avocado and soaked sun-dried tomatoes are absolutely delicious. Enjoy.
Place the sunflower seeds in a bowl and cover completely with filtered water plus about an inch. Let them soak for 6 to 8 hours. Drain off the water and give them a quick rinse. Place the sun-dried tomatoes in a separate bowl and add enough water to cover them. Let them soak for up to an hour. Drain the water off.
When the seeds and sun-dried tomatoes are ready to use, set them aside in a large bowl together. Begin cooking the rice, as directed by the manufacturer’s instructions. While the rice is cooking, prepare the other ingredients and place them in the bowl with the sun-dried tomatoes. Add the (warm) cooked rice to the bowl and toss to mix.
Take your bell peppers and cut off the tops (including the stems). Dig out the seeded part. Spoon the stuffing into the bell peppers.
I’ve eaten quite a bit of this delicious pesto over the past many years. It’s absolutely scrumptiously awesome. In fact, it’s on my list of 7 Must-Make Recipes. Serve it with kelp noodles, veggie pasta, veggie crudite, as a dressing (toss it really well on the salad – maybe water it down a smidge), stuffed into bell peppers, and just outta of the food processor with a fork.
Enjoy the show!
Food Journal 2/27/12 Mostly Raw
Quart Spicy Veggie Juice
Apple …. Raw Vegan Core Defender Meal bar …. Raw coconut water …. Supplements
Here’s a fantastic recipe from my book, Kristen Suzanne’s EASY Raw Sides & Snacks, available on my website by clicking here. This great recipe is so easy and takes very little time to prepare, like most of my recipes. I like to call my recipes “No Excuse Recipes” because they’re so delicious, nutritious, easy and quick to make that you really have no excuse not to make them and, therefore, always have fabulous Raw food on hand whenever you’re hungry.
Tuscan Sun-Dried Tomato Pesto Yield 4 servings
1 cup sun-dried tomatoes, soaked 2 hours in enough water just to cover, reserve soak water
1/2 cup fresh basil, packed
1/4 cup pine nuts (or pili nuts, sunflower seeds, hemp seeds, walnuts, etc… you can pretty much use any you want)
1 teaspoon garlic, pressed
1 teaspoon Himalayan crystal salt
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
In a food processor, fitted with the “S” blade, combine all of the ingredients except the olive oil, adding a little of the sun-dried tomato “soak” water, if necessary. While the mixture is pureeing, add the olive oil. Enjoy!
~ Dip zucchini slices into this delicious pesto for a fast and easy treat
~ Stuff 1/2 of a seeded tomato or bell pepper (yellow or orange are especially beautiful) with 1/4 cup of pesto, topped with fresh sprouts
~ Serve on top of zucchini angel hair pasta or kelp noodles for an awesome meal