Ingredients

Filling:

4 cups cashews or almonds

2 cups macadamia nuts 

1 cup cherry tomatoes

1 cup red bell peppers

1/2 cup avocado

1/4 cup dried pineapple (soaked)

1/4 cup dried mango (soaked)

1/4 cup fresh mango

1 1/4 cup fresh cilantro

1 cup water 

1/4 cup chives

2 1/2 teaspoons agave nectar

1 teaspoon cumin (ground)

2 teaspoons sea salt

1 teaspoon Habenjero pepper (optional)

Mix-Ins:

1 cup chopped cilantro

1 cup diced red bell peppers

1 1/2 cups diced fresh mango

1/4 cup dried pineapple (not soaked)

1/4 cup dried mango (not soaked)

2 teaspoons sea salt

1/2 cup chopped red onions

3/4 cup cherry tomatoes (diced)

Recipe Directions

1. Blend sauce ingredients in a high powered blender such as a Vita Mix until smooth.

2. In a bowl, mix together remaining ingredients with the blended ones.

3. Prepare bell peppers by cutting tops off and slicing out the white pith. Stuff the bell peppers with the filling.

 

Chef BeLive's Thoughts

By Chef BeLive

This recipe was just published in Carol Alt’s new raw recipe book The Raw 50, check it out. I took my deceased mother’s stuffed bells recipe and converted it years ago when I was head chef and co-owner of Organica: The Living Cuisine in San Francisco.

From her heart, channeled through mine to yours. I always guarantee to give an organic orgasm of the mind, body, soul and especially the taste buds with my exotic gourmet live vegan cuisine.

Many blessings!

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Comments

Top voted

pixiechik

Aug 18, 2010

45 votes
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This sounds amazing!

All

pixiechik

Aug 18, 2010

45 votes
+
Vote up!
-
Vote down!

This sounds amazing!

Top Voted

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