A beautiful and tasty dish that is hearty and filling! Everyone will love this one!
Lou’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
Preparation
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
www.Puradyme.com
