Ingredients:
- 4 large bell peppers (any color)
- 1 cup walnuts (soaked for 2 hours and drained)
- 1 cup white mushrooms, finely chopped
- 1 cup grape tomatoes, halved
- 1 ripe avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon tamari or soy sauce (optional for additional flavor)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Prepare the Bell Peppers:
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Lightly brush the inside of the bell pepper halves with olive oil and set them aside.
- Make the Walnut Meat:
- In a food processor, combine the soaked walnuts, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and tamari or soy sauce (if using). Pulse until the mixture resembles ground meat. Be careful not to over-process; it should have a slightly chunky texture.
- Cook the Mushrooms:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with a pinch of salt and pepper.
- Combine the Walnut Meat and Mushrooms:
- Add the walnut meat mixture to the skillet with the mushrooms.
- Cook for another 3-5 minutes, stirring occasionally, until the mixture is well combined and heated through. Adjust seasoning with salt and pepper to taste.
- Assemble the Bell Pepper Boats:
- Fill each bell pepper half with the walnut meat and mushroom mixture.
- Top with halved grape tomatoes and diced avocado.
- Serve:
- Garnish with fresh cilantro or parsley.
- Serve immediately and enjoy!
Nutritional Information (per serving, assuming 4 servings):
- Calories: 250
- Protein: 7g
- Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 14g
- Fiber: 7g
- Sugars: 5g
- Vitamin A: 50% DV
- Vitamin C: 200% DV
- Calcium: 6% DV
- Iron: 10% DV