Goode Stuffed Peppers

Today I went to Total Wine & More for my daily dose of antioxidants. While looking through the huge array of reds, I came across this little beauty and recognized it from Jenna's blog, so I knew I had to try it.


I LOVED it. Hands down the best Cab Sauv I've ever had.

In other news, I went through two dinner ideas, both Indian, that fell through. My day started out with an intense desire to make samosas, only to fail miserably at baking samosa dough. I realized what I did wrong after the dough was already made, but by that time I figured it would be best to leave the samosa making up to the samosa pros. After that I tossed some almonds in filtered water on a whim, just in case I found a use for them. Then, after scouring the aisles at a local Indian market, I become inspired to make dal. In fact, I had every intention of making dal tonight until I got back from the gym and was feeling both hungry and lazy. So, I decided to whip up something quick and raw. Thankfully I had those soaked almonds which made the rest of the dish easy as...nuts.


Raw stuffed peppers
Ingredients
- 2-3 bell peppers, tops cut off
- 1/4 cup soaked almonds
- 1/4 cup sundried tomatoes, soaked
- 1/2 cup button mushrooms, halved
- 5 grape tomatoes, halved
- Handful of kale (between 1/2-1 cup)
- 1 carrot, coarsely chopped
- 2 small ribs celery, coarsely chopped
- 1/2 onion, coarsely chopped
- 2 garlic cloves
- 1 jalapeno, ribs and seeds removed, coarsely chopped
- 2 dates, soaked
- Reserved sundried tomato soaking liquid
- 2 tsp shoyu
- 1 tsp cumin
- 1/2 tsp chili powder
- Scant 1/4 tsp cayenne
- S&P, to taste

Instructions
- Cut the tops off the bell peppers and remove the ribs and seeds. Set aside.
- Put almonds in food processor and pulse until broken down.
- Add remaining ingredients and process until mostly smooth and a "meaty" color and texture forms. Add reserved liquid as necessary. It will take a few minutes but the end result should look like browned ground beef.
- Spoon mixture into peppers and garnish with tomatoes, cilantro, or whatever else you'd like.
- To eat, either scoop the mixture out of the center and eat that way, or just dive in with a knife and cut it open.


I dove in. Look how full it is - stuffed with raw energy and nutrients!


Truthfully, the filling wasn't a believable meat substitute, but it was hearty and filling and full of vegetables and healthy fats, so that's more than good enough for me. The dish was spicy, had complex texture combinations and was muy satisfying.