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!
Ingredients
Scale
Stuffed Peppers
- 10 oz brussels sprouts (300 g)
- 3/4 cup almonds (100 g)
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/3–1/2 tsp salt
- 1/4 tsp pepper
- 1/2–3/4 cup water
- 5–7 red pointed pepper or bell pepper
Basil Creme
- 3/4 cup cashews (100 g)
- 2–3 handful fresh basil
- 1/2 lemon, juiced
- 1/2 cup water
- salt and pepper
Instructions
- 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.
- Wash the brussels sprouts, remove the outer leaves and the stalk, and chop up the sprouts.
- Wash the peppers, cut in half and remove the seeds.
- Dice the onion. Grind the almonds in a food processor until a coarse flour forms (alternatively, use ground almonds).
- 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.
- Preheat the oven to 320 °F (160 °C).
- 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.
- Fill the peppers with the mixture from the pan and place on a baking tray. Bake for 15 min.
- Take the peppers out of the oven and serve with the basil creme and brown rice of quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes