Nutty Stuffed Bell Peppers

Vegan, Gluten Free, Soy Free. Keto-friendly.

An absolutely exciting explosion of favors, guys. I sided this one with green olives and a baby toasted salad of mixed greens and onions sautéed with olive oil and a dash of salt.

Follow your highest excitement.

Let’s take a look at the main event.

Be it red, yellow, green. These peppers are all up to you! I invite you to go for red when you’re feeling fiery. Yellow when you want to tap into your joy. Green when you feel like connecting to something more earthy.

Anyway, anyhow. Enjoy these babies! Enjoy them now!



-1/2 cup your favorite nuts (I’d go for pecans, almonds, or walnuts)

-1/4 cup honey roasted cashews

-1/4 cup almond meal

-1/3 cup olive oil

-1/3 cup brown sugar or coconut sugar

-dash of salt


-1/4 cup zucchini, chopped and diced

-1/4 cup white onion, chopped and diced

-sesame seeds and crushed red pepper to taste


-Preheat oven to 300F. Grease a nonstick pan and cut your pepper of choice in half. With a little bit of olive oil underneath, take out the seedy stuff and put it in the oven for 10 minutes.

-Blend mamacitas, blend up that nutty flava! All ingredients under BLEND go in and crush and stir and whisk away until you have a thick, nuttybuttery consistency.

-Sauté zucchini and onion together for 2-3 minutes on low heat. Take out pepper and pour in the nutty blend. Top with the sautéed veg. Sprinkle sesame seeds and crushed red pepper on top. Place in the oven for 15-20 minutes.

-That’s it babies! Have fun with this one…it’ll just melt in your mouth:)

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