Mexican Raw Stuffed Peppers
IDEA: Raw Stuffed Peppers
Ever wonder what to do with the left over almond pulp from making almond milk? Stuff It! Stuffed peppers are the perfect appetizer or meal for any occasion. During bell pepper season I love to stuff garden fresh orange and red Anaheim peppers. For Thanksgiving turn the filling into a savory stuffing using celery and fresh rosemary, thyme and sage. Whatever the season stuffed peppers are quick and easy to create and fit to any time of year.
Mexican Filling - 1 cup or so almond meat from 2 recipes of the nut milk
- 4 tomatillos
- 1/2 lemon, juiced
- 1/2 jalapeno pepper, chopped finely (optional)
- 1 handful of cilantro, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 tsp onion flakes or 1/8 fresh onion
- one green onion
- sea salt to taste
Blend in food processor until smooth. Spoon into red bell peppers, Anaheim peppers, or celery sticks. You can change this recipe around by adding 2 stalks of celery, and 1/2-1 tsp thyme and minus the chili powder, cumin, onions and gr. onions. For a extra tasty flavor add raisins on top.
Goddess Goodeez
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