Nutty Stuffed Peppers with Basil Cream Sauce

This version of stuffed peppers with almonds and brussels sprouts brings colour to your plate and a smile to your face. And don't forget the tasty basil creme!

The new year is here! I feel like 2017 just flew by. It was a wonderful year, though, and I am excited about what's to come in 2018. I bet some of you have a few New Year's resolutions. In my experience I know that those don't last long - at least for me. One month in, an I am already munching on too much chocolate and neglecting my plan to work out on a daily basis - which frustrates me a lot. But why be so harsh on yourself? Not this year. That's why I don't have any New Year's resolutions of this sort for 2018.

If you plan to eat healthier - or live healthier in general - than go for it! Just don't be too strict with yourself. That will just spoil everything and you will most definitely lose your motivation. Balance is key and a few cookies or some chocolate here and there won't hurt anyone.

To simplify the beginning of your journey to a healthier lifestyle, I've got a delicious dish for you today which is full of nutrients and super tasty. Stuffed peppers! Who doesn't love them!? This recipe has a little twist, though. Instead of rice and beans, I stuffed the peppers with almonds and brussels sprouts. How did I get the idea? I actually don't know, but believe me - it works perfectly! Even my brussels-detesting boyfriend was stoked!

And what makes these nutty stuffed peppers even better is the basil creme on top. Creamy, flavorful, fresh - simply delicious! By the way, this dish is gluten-free and 'low carb', if you follow this kind of diet. And if not, simply serve the peppers with with rice or quinoa.

If you try this recipe, leave a comment below or show me your creation on instagram (#veggiejam).

Happy new year and all the best for 2018!!

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Recipe

Nutty Stuffed Peppers with Basil Creme

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• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This version of stuffed peppers with almonds and brussels sprouts brings colour to your plate and a smile to your face. And don't forget the tasty basil creme!

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Ingredients

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Stuffed Peppers

• 10 oz brussels sprouts (300 g)
• ¾ cup almonds (100 g)
• ½ tsp dried rosemary
• ½ tsp dried oregano
• ⅓-½ teaspoon salt
• ¼ tsp pepper
• ½-¾ cup water
• 5-7 red pointed pepper or bell pepper

Basil Creme

• ¾ cup cashews (100 g)
• 2-3 handful fresh basil
• ½ lemon, juiced
• ½ cup water
• salt and pepper

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Instructions

1. Soak the cashews for 10 min in hot water. Drain and blend with the remaining ingredients for the basil creme. Season with salt and pepper and keep in the fridge.
2. Wash the brussels sprouts, remove the outer leaves and the stalk, and chop up the sprouts.
3. Wash the peppers, cut in half and remove the seeds.
4. Dice the onion. Grind the almonds in a food processor until a coarse flour forms (alternatively, use ground almonds).
5. Sauté the onion in a large pan in a bit of oil or water for about 1-2 min. Add the brussels sprouts, cover and cook for about 8 min. Stir from time to time.
6. Preheat the oven to 320 °F (160 °C).
7. Add the spices, ground almonds and water to the pan and stir. Cook on low heat for 1 min, and keep stirring so it won't burn. Season to taste.
8. Fill the peppers with the mixture from the pan and place on a baking tray. Bake for 15 min.
9. Take the peppers out of the oven and serve with the basil creme and brown rice of quinoa.

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