Marinated Pepper creates traditional texture + excellent taste. A savory + decadent main course. Photo coming soon!
Red or Green (or any other color) Bell Pepper
Marinade for Pepper (Olive Oil, Apple Cider Vinegar, Salt, Pepper, Garlic, Dried Herbs, etc...)
Filling: Any combination of:
Flaxseed, Ground
Barley (or Rice or other Grain you choose) sprouted
Dried Italian or Savory Herbs (or fresh if available!)
Walnut,
crushed * or other nut * optional
Veggies * Optional, I used chopped brown Mushroom and Asparagus tips
Spinach, sliced, if desired
Sauce
Tomato(s)
Sundried Tomato * optional
Olive Oil
Garlic
Italian or Savory
Herbs
Salt
Pepper
Onion powder or fresh
Step One is to Marinate the Pepper, ideally for 3 days, but recommended anywhere from 1-7.
Slice Pepper widthwise below stem to leave a cap. You may cut out and discard the stem.
Remove seeds.You could also slice the pepper, but then you don't necessarily need to marinade. So
the choice is yours!
Combine all Marinade ingredients in a jar or bowl. Cover and leave in refridgerator until needed.
Step Two is to combine the Tomato Sauce ingredients. I usually do this a different way each time. Here is one way to do it:
Blend all but the sundried tomatoes.
Once blended, pour into jar and let sit 30 min. or more.
Remove Pepper from Marinade and let sit out to room temperature.
Step Three is to combine filling mixture.
Mix Flaxseed, Walnut, Grain, Vegetables and about 1/2 of the Tomato Sauce together.
Fill Pepper and drizzle with remaining Sauce.
