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Falafel Stuffed Peppers


  • Author: Jordan Cord
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 red bell peppers
  • 1 cup raw cashews
  • 2 cup chickpeas [canned, drained, and rinsed]
  • 2 garlic cloves
  • 1 Tablespoon chickpea flour
  • 1/2 cup fresh basil
  • 1/2 cup fresh Italian parsley
  • 3 Tablespoons cold pressed olive oil
  • 1/2 teaspoon coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper

Dill Sauce

  • 1/2 cup vegannaise
  • 1.5 tablespoons So Delicious! culinary coconut milk
  • 1/2 tablespoon lemon juice
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instructions

  1. Slice bell peppers in half and remove seeds.
  2. Preheat oven to 400º and line a baking sheet with parchment or foil.
  3. Add all ingredients for falafel filling to a food processor and blend until the consistency is mostly smooth.
  4. Arrange bell peppers on the baking sheet and spray lightly with olive oil.
  5. Spoon falafel mixture into bell peppers until full. Distribute evenly among the pepper halves.
  6. Bake for 50 minutes, remove from oven and allow to cool. Drizzle sauce over top. If desired top with chopped tomatoes and red onion.

Dill Sauce

  1. Shake coconut milk carton well. Then combine ingredients for sauce in a medium bowl and whisk to combine.
  • Category: Main

Nutrition

  • Calories: 420
  • Sugar: 6 g
  • Sodium: 832 mg
  • Fat: 33 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 8 g