Raw Stuffed Red Bell Pepper Recipe

This recipe is chock-full of vitamin C and will give you the antioxidant, sickness-fighting boost you need. Did you know that bell peppers have three times as much vitamin C that an orange? Wowzers!!

Plus, the pâté you’ll be using for the stuffing has sunflower seeds, which are another great source of antioxidants, folic acid, vitamin E and minerals, which will all boost, boost, boost up your body’s ability to ward off unwanted environmental bad guys, regenerate and replenish.

Yep, making and eating this simple and fun recipe can give you an incredible boost.

Watch this video and learn how easy it is to make. In fact, I attempted to make it in under one minute…..watch and find out if I succeeded

Oh, and for my non-bell-pepper-loving friends (AK — this is for you!) you can stuff a tomato, avocado or even a portobello mushroom and still enjoy this recipe — they’re all healthful and yummy!

Any thoughts or questions on this fun recipe? Do you have any other similar vitamin-boosting ingredients that you use in any of your recipes? Let me know in the comment box below.

Raw Stuffed Red Bell Pepper
1 red bell pepper

SUNNY SEED PÂTÉ
1 cup soaked sunflower seeds (presoak for 4 hours)
1 coarsely chopped jalapeno pepper
1 coarsely chopped garlic clove (depending on how much garlic you like you can use 1/2 a clove)
2 tablespoons of lemon juice (juice from about 1/2 a lemon)
1 coarsely chopped scallion
1/2 cup packed, chopped cilantro
1/2 teaspoon salt

EASY GUACAMOLE (optional)
1 avocado
1/4 teaspoon salt
1/4 teaspoon pepper

Using a paring knife carefully cut a circle around the stem of the bell pepper at the top. Pull the stem off creating a hole and de-seed the inside of the pepper. Discard the stem and seeds and set the pepper aside.

Place all of the Sunny Seed Pate ingredients in the bowl of a food processor. Puree into a smooth pate.

In a separate bowl, gently mash the avocado, salt and pepper with a fork.
Their are two ways you can present and serve this dish.

Spoon the pate into the hollow pepper until about 3/4 of the way full. Spoon the desired amount guacamole on top of the pate. Garnish with cilantro and a halved cherry tomato. Enjoy with a knife and fork.

Cut the bell pepper in half. Spoon 1/2 of the pate into one half of the bell pepper. Spoon 1/2 of the guacamole on top of the pate. Repeat with the other half. Garnish both halves with cilantro and a halved cherry tomato. Enjoy with a knife and fork.

Enjoy!

In living life,

Leah

For more info please visit my website: www.pilatesfornewmothers.com