Sweet bell peppers are among the most nutrient-dense foods available. They supply impressive amounts of fiber and vitamins C and A, as well as silicon, an element that promotes beautiful hair, skin, nails, and teeth. With only 12 calories per 1/2 cup raw, they can be enjoyed raw, roasted, juiced, or added to a variety of recipes. They’re definitely a superfood.
Serves: 4
Serves: 4
Ingredients
4 large sweet bell peppers in different colors
1 cup finely diced celery
3 ripe tomatoes, chopped
3 scallions, finely diced
1 large ripe avocado, mashed
1 carrot, grated
1 cup mixed sprouts
1/4 cup diced jicama
1/4 cup finely chopped green onions
1 Tbsp. Sesame-Seed Salt (also known as Gomasio; see Chapter 16 for the recipe)
Butter lettuce
Fresh parsley sprigs for garnish
1 cup finely diced celery
3 ripe tomatoes, chopped
3 scallions, finely diced
1 large ripe avocado, mashed
1 carrot, grated
1 cup mixed sprouts
1/4 cup diced jicama
1/4 cup finely chopped green onions
1 Tbsp. Sesame-Seed Salt (also known as Gomasio; see Chapter 16 for the recipe)
Butter lettuce
Fresh parsley sprigs for garnish
Directions
Cut off the top of each pepper, remove the seeds and ribs, wash, and dry with a paper towel. In a bowl, combine all other ingredients. Spoon the filling into the peppers. Serve on a bed of lettuce or sprouts and garnish with fresh parsley sprigs.
Variations
When you’re in the mood for something a little spicy, drizzle the stuffed peppers with a little salsa or add a chopped jalapeno pepper. Try using some fresh corn kernels cut off the cob or fresh peas. To add some extra protein, include some beans or sprouted lentila in the mixture or sprinkled on the lettuce leaves.
When you’re in the mood for something a little spicy, drizzle the stuffed peppers with a little salsa or add a chopped jalapeno pepper. Try using some fresh corn kernels cut off the cob or fresh peas. To add some extra protein, include some beans or sprouted lentila in the mixture or sprinkled on the lettuce leaves.
