Organic Raw Stuffed Sweet Peppers

Organic Raw Stuffed Sweet Peppers - sweetheatchefs.com

WHEW DOGGIE! It is hot here in California, between June and July we get into the 100+ degree temperatures and I can’t fathom myself to make hot food for any one of my 3 daily meals. That is how this gem of a dish was born. I always have left over avocado, sweet peppers and cilantro lying around. (Remember I love Mexican food!) So I was dreaming of a cool summer dinner with little fuss and easy to make, to keep the summer fun going from the day. I am always down to stuff a pepper (that sounds so wrong, but so good at the same time!), and there are endless possibilities with these. My next version will include grated onion and crispy bacon! 

I decided to head to the Farmer’s Market this week and found some gorgeous fresh and organic vegetables, which included the pea shoots you see in this recipe as a garnish. If you haven’t tried these, please do yourself a favor and do so. I first had them from a restaurant that served them with fried calamari. It was all I could do to eat the calamari because these pea shoots were too delicious. Anyway, they are a must try if you can find them. They go great on top salad, in sandwiches, on top or raw food such as this or any other way you can think of!

Organic Raw Stuffed Sweet Peppers - sweetheatchefs.com

Organic Raw Stuffed Sweet Peppers - sweetheatchefs.com

My kids love meat (as do I), but recently I have been making meatless meals for myself and finding I still get filled up. I will never give up meat, it just isn’t in my bones, but every now and then not having to “worry” about what meat to use is a nice thing.

I had only 1 kid willing to try this meal, she said she liked them, but did she have another? NO! It’s ok though, sometimes food such as this are an acquired taste. Regardless, I was happy and cool while eating them with a nice refreshing vodka spritzer and my feet up listening to my spotify tunes! If you are ready to enjoy a quick, easy and healthy meal, read on:

Organic Raw Stuffed Sweet Peppers 6

Organic Raw Stuffed Sweet Peppers - sweetheatchefs.com

INGREDIENTS

2 avocado, mashed
2.5 Tbsp pesto
1 clove garlic, minced
juice of 1/2 a lime + zest + reserve some slices to drizzle over top
handful of organic cilantro, washed & stems removed
handful of organic pea shoots, washed
salt/pepper to taste
10-12 organic sweet peppers (depends on their size how many you will need), washed, de-stemmed and deseeded

DIRECTIONS

  1. Pulse all ingredients in food processor until smooth.
  2. Pour contents into a ziplock baggie
  3. Snip off tip and fill peppers (use the reserved lime to drizzle over tops before eating)

If you loved this recipe, check out more from Sweet Heat Chefs below;

Advertisements

Strawberry Swirled Lemon Bars

Strawberry Swirled Lemon Bars - sweetheatchefs.com

I was feeling in a rut with the foods I had been eating since I have been eating primarily so much healthy stuff. This particular afternoon I was getting ready to head to a Relay meeting, and I felt that thing..you know…that baking itch? I decided to make lemon bars since they are fairly easy and quick to make. However, since strawberries are in season I always have 1-2 quarts of them in my fridge on hand. I got to thinking of strawberry lemonade, then figured why not in my lemon bars? I took a quick Facebook poll (sad I know!) to determine if I should or not, the response was just as I had hoped…STRAWBERRIES! And so…this recipe was born and summer has officially begun in my house here in California!

I am loving nothing more and feeling so honored to be able to share this recipe for the first time with My Imperfect Kitchen readers! Sara is an amazing blogger, friend and person. I hope everyone loves this recipe as much as my Relay committee members and family did. I even snuck 3 of them into my belly!

Strawberry Swirled Lemon Bars - sweetheatchefs.com

INGREDIENTS

1 cup butter, softened
1 cup coconut flour, sifted
1 cup all purpose flour, sifted
4 eggs, beaten
1.5 cups white sugar
1/4 cup coconut flour
½ tsp baking soda
2 lemons, juiced and seeded (zest 1 lemon first and reserve)
4 strawberries pureed with a little coconut water to thin out
Powdered sugar for dusting top (optional)

Strawberry Swirled Lemon Bars - sweetheatchefs.com

DIRECTIONS Preheat oven to 350 degrees F

  1. In a bowl, combine butter, flours and 1/2 c of sugar. Mix well.
  2. In a greased 9×13″ pan, press crust into the bottom until even.
  3. Bake for 20 minutes or until golden brown. Remove and set aside.
  4. In another bowl whisk together the remaining sugar and flour, then whisk in the remaining ingredients, except strawberries (don’t forget the lemon zest).
  5. Pour the filling over the warm crust.
  6. In a blender or food processor puree the strawberries. Dollop 1 teaspoon at a time over the filling until it is all used up. Using a toothpick or wooden skewer, drag the strawberry mixture through the lemon mixture. Be sure not to press all the way to the crust.
  7. Put back in oven and bake for another 25 minutes or until center is firm. They do firm more when cooled. Dust with powdered sugar (optional) Cut into squares once completely cool and enjoy!

If you like this recipe, check out more from Sweet Heat Chefs: