Pepper Stuffed With Cauliflower Rice and Topped with Sun-dried Tomato and Walnut Paste

Here’s a vegan classic adapted for a living foods and/or Paleo diet featuring a nice fresh bell pepper stuffed with cauliflower rice, topped with a delicious sundried tomato and walnut paste, and served with a fan of fresh avocado slices.

INGREDIENTS:

1 bell pepper of any color, top cut off

½ ripe avocado, skin removed and sliced lengthwise

Filling:

3 large florets of cauliflower

1 sprig of parsley, chopped

Dash of cold pressed olive oil

Sea salt and fresh ground pepper to taste

Topping:

1 sundried tomato

¼ cup soaked walnuts, chopped

1 clove garlic

Dash of cold pressed olive oil

Sea salt and fresh ground pepper to taste

INSTRUCTIONS:

1. Place the cauliflower florets and the other filling ingredients in a food processor with the S blade and pulse until the cauliflower is chopped coarsely and the parsley and olive oil are well distributed throughout. See the photo at the right for how it should look.

2. Using a large spoon, place spoonfuls of the chopped cauliflower rice filling mixture into the bell pepper until all internal spaces are filled.

3. Place the topping ingredients in a small food processor with an S blade and pulse until they form a coarse paste.

4. Spoon the topping onto the bell pepper to form a cap over the cauliflower filling mixture as show in the large photo above.

5. Place the stuffed pepper on a serving plate along with the avocado slices spread into a decorative fan.

6. Serve fresh.

Enjoy! :)

If you liked this recipe, please visit Raw From The Garden’s website at www.RawFromTheGarden.com for more!

Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.