On Valentine’s Day I made a fancy dinner and served these raw stuffed peppers for an appetizer. 3 of my kids actually love peppers, so I’m always looking for new ways to serve them! Honestly, I think it’s totally weird that they like them, because I didn’t start to eat red, yellow, or orange peppers until a few years ago, and I still can’t stand green peppers! Even just a tiny bit of green pepper ruins a whole dish for me. I have definitely acquired a taste for the yellow, red, and orange ones, though!
I’m glad the kids like peppers, because they have tons of health benefits! They’re high in vitamin C, carotenoids, and sulfur compounds that are known to fight cancer. If you’d like to learn more about peppers, check out this article.
I’ve encouraged my readers a few times to eat a variety of vegetables, and to serve them in a variety of ways…both raw and cooked. Most phytonutrients, including vitamin C and sulfur compounds, are significantly more bioavailable when peppers (or any other vegetable they’re in) are eaten raw, and chewed well or blended. They’re usually unavailable when the vegetable is cooked. That means your body benefits most from raw veggies. So far research has shown that the exception to this rule is compounds in the carotenoid family, including vitamin A and lycopene. Carotenoids tend to be more easily accessed by your body when you eat them in cooked foods. Steaming is generally the most beneficial way of cooking vegetables. I’ve read about this research in multiple places, but thought this article brought together all of the ideas nicely. You should check it out (and I don’t benefit at all if you do…I really just think it’s a good, educational article).
Before we get to the recipe for the raw stuffed peppers, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 3 Large Organic Bell Peppers
- 1/3 Cup Tahini
- 2 Tsp Fresh Lemon Juice
- 1/2 Tsp Sea Salt
- 1/2 Tsp Garlic Powder
- 2 Mashed Avocados
- 1/4 Lb Smoked Salmon (nitrate and nitrite free)
Wash and cut the bell peppers in half, and remove the stems and seeds. You can really cut them any way you want. I cut them into top and bottom, then put the filling in the center of the bottoms and around the edges of the tops. You can also cut them lengthwise.
In a medium bowl mash together the tahini, avocados, lemon juice, garlic powder, and salt. Scoop some of the mixture into each pepper half, then top it with basil and salmon. I rolled my basil leaves up to make them look pretty. Garnish with shapes cut out of peppers with mini cookie cutters (I had some extra pepper scraps because of the way I cut mine). Make sure to use the cookie cutter on the inside edge of your pepper, then press around the skin to make sure it cuts evenly. Enjoy!