MEXICAN STUFFED PEPPERS

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!

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 through 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 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