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


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

18 June 2018