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!
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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!
