Tonight's raw dinner was stuffed bell peppers with "cheezy" chips The power flavors for the meal were parsnips, wild rice and nutritional yeast (or brewer's yeast). This recipe is a HOME RUN! Because I had meat eaters at the table tonight, myself included, I also added cooked organic apple chicken sausage to the raw stuffing recipe.... they are on the left in the pic. It was funny to see how the meat darkened the entire dish since the only thing cooked was the meat. Funny! This one is FANTASTIC with or without meat and is a FitterTwit original!Stuffed Bell Peppers
4 Bell peppers, tops and ribs removed
1 Cup organic wild rice soaked for three days (change water twice a day)
1 Cup grated cabbage
1/3 Cup diced parsnip (remove the brown outer skin so it will look like rice)
1/3 Cup chopped onion
1/3 Cup Chopped bell pepper
1/2 Cup chopped celery
2 cloves garlic pressed
2 Tbsp liquid aminos
2 Tbsp extra virgin olive oil
2 Tbsp raw organic apple cider vinegar
1 Tbsp stone ground mustard
1 tsp. black pepper
1/2 Cup nutritional yeast (will act as a binder for the stuffing and will give it a wonderful "cheezy" flavor)
1 Cup chopped spinach (optional)
Set the four prepared bell peppers aside. Combine remaining ingredients to make stuffing and fill the prepared peppers. Serve. ** If the peppers to stuff are large, the recipe may need to be doubled.
Cheezy Chips (requires a food dehydrator)
6 Parsnips sliced thin using food processor or mandoline, be sure brown outer skin is removed
1/2 Cup raw organic apple cider vinegar
1/2 Cup liquid aminos
1/3 Cup nutritional yeast in a shallow bowl
Large storage bowl with lid
Combine vinegar and liquid aminos and sliced parsnips into the storage bowl. Be sure to stir so that each slice is covered in liquid. Attach lid and marinate at room temperature for 20 minutes, shaking the sealed bowl after 10 minutes. Dip each slice into the yeast to coat both sides and place on dehydrator rack. Dehydrate for 10 hours at 105 degrees.
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