Bell Pepper Boats

I’m headed to Belize in 6 days, which means its bikini season in March!  Yikes.  Here’s a little recipe I’ve been using a lot lately to clean up my eating.  My goal for the week is to be a Lean & Green fighting machine.  It’s going to be a busy week before I leave.  We just launched a new website and collection at Borelli and I have a few freelance projects to wrap up.  Happy Monday ya’ll.  

Bell Pepper Boats (gluten-free, raw, vegan)

1 bell pepper
garlic paste
sprouted chickpeas or any other bean or vegan protein
spinach, chopped
green onion, chopped (white and green parts)
sun-dried tomatoes, slivered
sunchoke, chopped
nutritional yeast flakes
first cold pressed extra virgin olive oil

– Wash bell pepper, slice down the middle, scrape out seeds.
– Spread hummus and garlic paste inside each bell pepper half.
– Stuff boats with spinach, chickpeas, green onion, sunchoke and sun-dried tomatoes. 
– Sprinkle nutritional yeast flakes, salt and pepper. 
– Drizzle olive oil.
– Serve with a salad of the veggies you have leftover.

Makes 1 bell pepper boat, good for breakfast, lunch or dinner.

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