Roasted Butternut Squash with Ras El Hanout and Manuka
Warming butternut squash recipe with a North African twist.
More Than Our Story
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
Husband, father, and fiercely loyal, Carey would give you the shirt off his own back. His skills are seemingly endless; publisher author, painter, writer, and consultant, if there's something you need, he can get it for you.
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