Mexican Stuffed Peppers

A beautiful and tasty dish that is hearty and filling! Everyone will love this one!

stuffed-peppers-300x200Lou’s Tip: Never throw away the top of the bell pepper! After you slice off the top the stem pops out and you will have more to use!

Benefits: This is a great recipe for feeding a crowd! It’s easy to make, easy to serve, and easy to clean up. Just put the collard greens (or romaine leaves) on a plate, put the pate and salsa in bowls with serving spoons, and have plates and napkins handy. It’s nice to serve some juicy fruit as dessert.Handling the Peppers:
Wash 4-6 Red Bell Peppers and slice off the tops. Remove the seeds and inner part of the peppers and set aside

Ingredients (Filling)
• 1 Cup  Almonds  (soaked 24 hours)
•  1 Cup  Sunflower seeds  (soaked 6-8 hours)
• 1/2 Cup  Pumpkin seeds  (soaked 6-8 hours)
• 1/2 Cup  Lentils seeds  (soaked 6-8 hours)
• 1/2 Cup  Carrots, finely chopped
• 1/2 Cup  Celery, finely chopped
• 2 TBS  Lemon Juice
• 1 TBS  Chili Powder
• 1 TBS  Cumin
• 4 TBS  Purple Onion, finely chopped
• 1 Clove  Garlic
• Salt  To Taste

Ingredients (Sauce)
• 2  Red Bell Peppers
• 2-3   Dates
• 1  Tomato
• 1 TBS  Raw Carob Powder
• 1 TBS  Lemon Juice
• 1/2 TSP  Chili Powder
• Dash  Cayenne
• Salt  To Taste

Start by making your filling:
Process almonds, sunflower seeds, pumpkin seeds, 2 tablespoons of the purple onion, lemon juice, salt, chili powder, cumin, garlic in a food processor until smooth or proper juicer twice.
Stir in the carrots, celery, the remaining 2 tablespoons of purple onion and cilantro.
Adjust seasoning as desired.

Now begin Making your Sauce:
 Process all ingredients in the blender until smooth

Finally: Stuff mixture into red bell peppers which have had tops removed.
 Pour Sauce over Stuffed Bell Peppers and Serve

Recipe by Lou Corona