Raw Dinner or Lunch Idea: Stuffed Bell Peppers

I have always loved stuffing. I love stuffing things. Stuffed squash, stuffed mushrooms, stuffed peppers. Stuffing was always my favorite part of tgiving dinners. What I made for dinner tonight is a raw, vegan version of stuffed orange bell peppers.

Cut your bell in half. You could use any color that you like but I find that the green ones are hard to digest. The darker the color, yellow, orange, red, the more ripe the fruit is and the easier for me to digest. If you want you can cut it into four or even smaller to make hors d'oeuvres.


Drizzle oil and if you want salt and seasonings inside the pepper.












This will give it extra flavor and the oil will soften the pepper more when it dehydrates.

Here are the ingredients for the stuffing, left to right, sunflower and sun dried tomato cheese, Center, nut meatloaf mixture. I used beets to make it red. It also has carrrot, celery, onion, ground flax seeds, and various nut meats, walnut, almond and pecan. I had some end of the bags to use up. Right is marinara for the topping.















I like cheesy surprises so I always put a dollop of cheese in the bottom of my stuffed peppers :)














Fill the rest with the nutmeat mixture and top with cheese and some marinara drizzle.















Put it in the dehydrator until it's time to eat.














I put the toothpick in mine so I will know it's the one without salt. Smart, eh?

I will leave these in for four to six hours depending on what time we eat. The longer, the softer. I made a small one for my lunch and left it for two hours and it was absolutely mouthwatering. So much so I decided to have it again for dinner. It will be served with a HUGE salad. Whenever I have something heavy, I like to eat it with a big juicy salad to add more water and greens.

UPDATE

Photos of the pepper on the plate and cut open for some juicy raw food porn