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Meatless Stuffed Peppers
Table of Contents
Inspiration
A new vegetarian take on classic stuffed-pepper recipes, this side dish is perfect for meat-averse guests. The “meat” is a mix of vegetables, spices, garlic, and nuts that creates a consistency, look, and taste that can replace ground beef. The added benefit of going this route is that you can cook all the ingredients at a much higher temperature – as required for vegetables – than you could cook beef. Shout out to Bekkah, a client and friend of mine, for inspiring this recipe!
Ingredients
- 4 carrots, chopped into small chunks
- 4 garlic cloves, minced
- 4 shallots, diced
- ⅔ cup raw cashew, soaked for 2 hours then drained
- ⅔ cup raw walnuts, soaked for 2 hours then drained
- ⅔ cup raw almonds, soaked for 2 hours then drained
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper (or more if you want to add some heat)
- 4 fresh thyme sprigs
- Zest of of 1 lemon
- 4 bell peppers, tops cut off and saved, seeded
- Parsley for finishing
HEALTH NUT FACTS:
A healthy diet including nuts may actually be good for your heart health and beneficial for diabetics - just be sure to limit portions as some nuts are high in calories.
Eating a healthy diet including nuts may:
• Improve heart and blood vessel health
• Reduce inflammation related to heart disease
• Decrease the risk of blood clots, which can lead to heart attacks and strokes
• Lower the risk of high blood pressure
• Lower the risk of early death due to heart disease
• Lower bad, unhealthy cholesterol levels
Preparations
- Set the sous vide circulator to 185ºF (85ºC).
- Add the carrots, garlic, shallots, cashews, walnuts, almonds, tomato paste, balsamic vinegar, tamari, cumin, paprika, garlic powder, cayenne, thyme, and lemon zest into a food processor and blend until coarsely mixed (do not puree – you’re trying to create the look of ground beef)).
- Spoon the veggie mixture into the bell pepper shells, pressing down to ensure a tight fit. Replace the top of each pepper.
- Add 1 or 2 peppers to each food-safe bag and seal using your vacuum sealer or the water displacement method. Place the sealed bags in the water bath and cook for 1 hour, 15 minutes.
- Remove the bell pepper tops, sprinkle parsley, and serve.
Tips
- Try adding any extra vegetables, nuts or seeds of your choosing!
Carey
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