Stuffed Mini Peppers

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Yield: 3 portions

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Colorful mini bell peppers take the central stage in this dish. This versatile dish is a complete meal in itself, and takes little time to put together. Soak, blend, stuff – and you have lunch to take to work with you.

 DIRECTIONS

Ingredients:

  • 5-6 red, yellow and orange baby bell peppers
  • ½ cup chopped tomatoes
  • ½ cup sundried tomatoes, soaked, drained and chopped
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • ½ cup sunflower seeds, soaked, rinsed, and drained
  • ½ tsp. Celtic sea salt, or to taste
  • 1 clove garlic, peeled and minced
  • 1 Tbs. finely chopped fresh herbs for garnish

Cut bell peppers in half lengthwise and remove stems and seeds.  Blend remaining ingredients in a food processor to a pâté consistency, scoop out and stuff the peppers. Garnish with herbs before serving.

Note: Preparation time is 25 minutes plus time for soaking