Gerry's Stuffed Peppers
Submitted by Gerry Gospe. Adapted from RAW FOOD, “A complete Guide for Every Meal of the Day” by Erica Palmcrantz and Irmela Lilja.
This is wonderful entree for those on an alkaline healing diet. Simply substitute one cup of raw sunflower seeds or an additional cup of almonds for the walnuts. The fresh taste of the pepper and crunch of the veggies will bring smiles to your guests.
- 1 cup raw walnuts
- 1 cup raw almonds
- 4 small carrots, chopped
- ¾ cup red onion, finely chopped
- 1 cup green lentils, cooked al dente or sprouted by soaking overnight
- 3 tsp. Bragg’s Liquid Aminos, or to taste
- ¼ tsp of pepper of choice
- 4 large unblemished red peppers, cut in half lengthwise, seeded, leaving 1/’2 stem intact
- 1 Tbsp. Olive oil
- ½ Tbsp Balsamic Vinegar
- Handful of fresh chives (optional)
- Soak almonds, walnuts and lentils (if prefer sprouted to cooked) in water overnight. In the morning, drain and rinse well. Pulse in a food processor until pieces are semi-finely chopped. Place in a large bowl.
- Chop carrots until the same size as the nuts. Add to nuts and mix well.
- Chop red onion, rinse in water, drain. Add to nut and carrot mixture.
- Add lentils (cooked or sprouted) to the bowl.
- Sprinkle the Liquid Aminos and pepper to taste; Mix well and marinate while preparing the red peppers.
- Preheat oven to 325 degrees.
- Mix the olive oil and balsamic vinegar in a small bowl. Then brush the insides of each pepper on a cookie sheet lined with parchment paper.
- Bake in preheated oven for 5-8 minutes.
- Remove from oven and fill each cavity. Decorate with chives and Serve on a bed of greens.