Natalie Norman

Mexican Stuffed Peppers

I confess, I have a bias towards the rich flavors in Mexican food. Many of my recipes incorporate them. With raw food recipes, you don’t need deep-fried corn, flour, meat, rice, or dairy to enjoy the fundamental tastes of Mexican food. These stuffed peppers are super fast to make, beautiful in presentation, and so filling! I ate this for lunch yesterday and didn’t eat for the rest of the day.



Mexican Stuffed Peppers


2 large bell peppers (red, orange, or yellow) halved, seeded, stems removed

1 small head of cauliflower, cored & roughly chopped
¾ teaspoon chipotle chili powder
¼ teaspoon chili powder
½ teaspoon cumin
2 tablespoons Mexican oregano
¼ teaspoon onion powder
½ teaspoon garlic powder
1/3 cup nutritional yeast flakes
½ cup soaked raw sunflower seeds
1 pinch of pink salt or to taste
2 tablespoons lemon juice
2 tablespoons orange juice
2 small dates, pits removed
1 bunch of fresh cilantro (remove bottoms of stems)
½ cup fresh parsley (remove bottoms of stems)
2 tablespoons fresh oregano


Place filling ingredients in food processor fitted with “S” blade. Process until well-incorporated. Stuff into pepper halves and top with cilantro. Serve with sliced avocado if desired.

Note: If you want these warm and softer, you can throw them into your dehydrator on about 145 F for a couple of hours, testing after the first two hours, making sure not to leave them too long because you don’t want the internal temperature to go above 118 degrees. After 2 hours, just turn the temperature down to 118 and check periodically until they are as soft and warm as you desire. You could also carefully warm/soften them in a traditional oven at the lowest temperature possible, checking on them often. You don’t need to be perfect, just do your best! I ate mine at room temperature because I often eat meals as I make them rather than in advance – no patience!

Yours in delicious heath,

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