Stuffed Red Bell Peppers
This is another good 10-minute recipe. It goes well with the Ginger, Fennel, and Pear Soup. Macadamia nuts or cashews make good substitutions for the pecans. You can also use your favorite pâté to stuff the peppers.
INGREDIENTS | SERVES 2
- 2 red bell peppers
- ½ cup pecans
- ¼ cup hemp or sesame seeds
- ¼ cup chopped red or white onion
- 1 tablespoon lime juice
- ½ tablespoon chopped jalapeño pepper
- ¼ teaspoon salt
- ½ teaspoon Mexican seasoning
- ½ cup sliced avocado
- 2 tablespoons cilantro
Cut the red bell peppers in half and remove the stems and seeds.
In a food processor, process the pecans, hemp seeds, onion, lime juice, jalapeño, salt, and Mexican seasoning.
Fill each red bell pepper half full with the prepared mixture and garnish with avocado slices and cilantro.
PER SERVING:
Calories: 408 | Fat: 33 g | Protein: 12 g | Sodium: 301 mg | Fiber: 10 g
