Apeppertizer
Submitted by pearjoy on December 16, 2007 - 7:53am
Servings:
10This is another prototype for the holidays. Adjust the size of the peppers for bigger/smaller servings. You could use rasins (or anything else!!) but pomegranate is so hot right now, it might entice some SAD eaters. Also please use any citrus fruit you like.
Ingredients:
5 unblemished green peppers
1 cup cauliflower florets
1 cup broccoli florets
2
large avocados
1 large pomegranate
½ orange juice
Preparation:
Clean the broccoli and cauliflower and remove all stems. Juice the orange half and mash into the avocados. If you think pomegranate peeling is an art (the inner segments come out beautifully this way, dont they? =) then knock yourself out or cut it in half. Combine florets, pomegranate kernels and avo/orange sauce. Half the peppers by cutting a straight line around either side of the stem (so the halves form shells). Stuff peppers with mixture (I like it heaping). The ruby red/green colours are very merry!
No responses to "Apeppertizer"
1.
i thinnk purple peppers are unripened red peppers. i'm not sure about varieties and their names, but the ones that grow at my local organic farm in the summer go from purple to red.
2.
yeah i'd definitely use a red or yellow pepper here. mmmm. does anyone know if purple peppers are good to eat or if they're like the green ones are?
3.
Eventhough the green peppers are beautiful, especially for this dish, green peppers are actually not ripened peppers and are not as nutrition packed as the red or yellow peppers.