The beauty of a good stuffed pepper is that the filling is so pretty and delicious that it could be served happily as a side dish on it's own. But slice a pepper in half and you've suddenly got a beautiful meal. Plus being raw vegan, you don't need to hang around waiting for it to cook, so it's a really fast dinner option.
Not only is it a popular family favourite meal here, but this meal is so good for you in so many ways. It's high in omega 6 fatty acids, iron, copper, magnesium, manganese, zinc, selenium and vitamins A, B, C and E... and if you sit your mushrooms in a sunny window for a few hours before you can even add vitamin D into your meal too.
Servings: 2
Ingredients:
Directions:
Peel your carrot and beetroot and cut into large chunks.
Add your carrot, beetroot and cauliflower to a food processor or blender and buzz away until the pieces are a similar size to rice.
Finely chop your mushroom into small bite-sized pieces then stir into the mix along with the sunflower seeds and basil
Cut your pepper in half then spoon in your mixture and serve!
Ingredients
Directions
Peel your carrot and beetroot and cut into large chunks.
Add your carrot, beetroot and cauliflower to a food processor or blender and buzz away until the pieces are a similar size to rice.
Finely chop your mushroom into small bite-sized pieces then stir into the mix along with the sunflower seeds and basil
Cut your pepper in half then spoon in your mixture and serve!