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Raw Stuffed Bell Peppers

  17 rater(s)

This filling entree is loaded with powerful flavors and an assortment of nutrients, including omega-3s, protein, vitamin C, folate, potassium, and more. Top these stuffed peppers with our Avocado Chimichurri to enhance the flavors.

  • Prep Time: 15m
  • Total Time: 15m


  • 2 red bell peppers, sliced in half down the middle
  • 1 1/2 c raw walnuts
  • 1/2 tbsp. fennel seeds
  • 2 tbsp. coconut aminos
  • 1 tbsp. filtered water
  • 1/4 c spinach, basil, or parsley (or combination), finely chopped
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. garlic powder
  • pinch of Himalayan pink salt


  1. Add the walnuts and fennel seeds to a foods processor and blend until you get a chunky mixture. Then add the remaining ingredients and continue blending for another 5-10 seconds.
  2. Fill the red pepper halves with the walnut mixture and refrigerate for 20 minutes to let the flavors meld together.

Optional Dehydration Step

  1. Place the stuffed red pepper halves on dehydrator trays and place them in the dehydrator for about an hour at 115 degrees F. Remove from the dehydrator and enjoy.