I took one of our favorite regular recipes and began to play with it. I came up with this! This also saves well if you end up with extra. You can warm it up in a double boiler if you want it later as leftovers. If you don't have a double boiler, put water in a pot, put a face cloth in the bottom, place a smaller bowl inside it and your food inside that bowl: bring the water towards a boil. And it will gently warm your food without cooking it, and you aren't damaging the enzyme content.
Ingredients:
4 red peppers, cut tops off and take out seeds.
Whisk together: 1/4 c oil (olive or flaxseed) with 1 tsp chopped garlic, salt and pepper and 1/2 lemon squeezed in, as a dressing. Put it aside.
Blanch the red peppers by dunking them quickly in water you have just taken off the boil. This will slightly soften them but not cook them. If that seems too hot, simmer them in a warm water bath for a little while until soft. Take them out, stand them in a glass pan and drizzle the dressing on them and let them sit in the oven that is set at your lowest temperature while you make the stuffing, and leave the oven door open a bit. If you have a dehydrator, you could take the trays out and put them in there. This will warm them and the dressing will also work on the peppers.
Stuffing:
2 c walnuts (or pecans, or mix em up a bit)
1 pkg sundried tomatoes/ if not in oil, add oil and let soak for several hours prior to soften
1 sm red onion
1 zucchini
1/2 head sm cauliflower
handful of fresh parsley that been washed and the long stems removed.
Put all the stuffing ingredients in the food processor (or your blender) and munch them up fine. Add cayenne, s&p, and a touch more flaxseed or olive oil, and squeeze another lemon in as it's whirling away.
Then stuff the peppers, and put them back in the warm oven until ready to eat!
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