BeLive’s Mom’s Stuffed Bells

Delicious flavor packed stuffed peppers using all fresh ingredients. No oven required!

Ingredients

• 6-8 red, orange or yellow bell peppers

Filling (blend)

• 4 C. soaked Truly Raw Cashews or Almonds
• 2 C. soaked Macadamia nuts
• 1 C. Sugar Plum or Cherry Tomatoes
• 1 C. Red Bell Peppers (Any color is acceptable except green)
• 1/2 C. Haas Avocado (preferred)
• 1/4 C. soaked dried Pineapple (soak 1 hr)
• 1/4 C. soaked dried Mango (soak 1 hr)
• 1/4 C. fresh Mango
• 1 1/4 C. fresh Cilantro
• 1/2 C. Mango water (from soaking dried Mango)
• 1/2 C. pineapple water (from soaking dried Pineapple)
• 1/4 C. chives
• 2 1/2 t. agave nectar
• 1 t. ground Cumin
• 1 t. dried Pomegranate Seeds (optional)
• 2 t. Pink, Celtic or Sea Salt
• 1 t. Habenjero pepper ~ If habenero is to hot, add 1/8 C. Anaheim peppers or for milder 1/8
• t. Cayenne

Filling cont. (do not blend)

• 1 C. chopped Cilantro
• 1 C. diced Colored Bell Peppers
• 1 1/2 C. diced fresh Mango
• 1/4 C. dried Pineapple (not soaked)
• 1/4 C. dried Mango (not soaked)
• 2 t. Pink, Celtic or Sea salt
• 1/2 C. chopped Red Onions
• 3/4 C. diced Sugar Plum or Cherry Tomatoes

Instructions

1. Blend in a high powered blender

2. Mix in chopped and diced ingredients with blended ingredients

3. Prepare bell peppers by cutting tops off and slicing out the white pith. Stuff the bell peppers with the filling and garnish with edible flowers if available.

Notes

This recipe was published in supermodel Carol Alt’s raw recipe book, The Raw 50. BeLive took his deceased mother’s stuffed bells recipe and converted it in 1999, when he was co-owner of Organica: The Living Cuisine in San Francisco. He channeled it from her heart, through his and to yours.