Rainbow Stuffed Peppers : A Raw Food Recipe by Susan Smith Jones

Wednesday Apr 11 | BY |
| Comments (3)


“I love to make these peppers for company.
The variety of colors is just a knockout.”

For a limited time, Susan is giving away her new e-book, Nature’s Superb Superfoods, absolutely FREE for Renegade Health readers! See her bio below for more information, or click here to find out how to get your copy now.

Sweet bell peppers are among the most nutrient-dense foods available. They supply impressive amounts of fiber and vitamins C and A, as well as silicon, an element that promotes beautiful hair, skin, nails, and teeth. With only 12 calories per 1/2 cup raw, they can be enjoyed raw, roasted, juiced, or added to a variety of recipes. They’re definitely a superfood.

Serves: 4

Ingredients

4 large sweet bell peppers in different colors
1 cup finely diced celery
3 ripe tomatoes, chopped
3 scallions, finely diced
1 large ripe avocado, mashed
1 carrot, grated
1 cup mixed sprouts
1/4 cup diced jicama
1/4 cup finely chopped green onions
1 Tbsp. Sesame-Seed Salt (also known as Gomasio; see Chapter 16 for the recipe)
Butter lettuce
Fresh parsley sprigs for garnish

Directions

Cut off the top of each pepper, remove the seeds and ribs, wash, and dry with a paper towel. In a bowl, combine all other ingredients. Spoon the filling into the peppers. Serve on a bed of lettuce or sprouts and garnish with fresh parsley sprigs.

Variations
When you’re in the mood for something a little spicy, drizzle the stuffed peppers with a little salsa or add a chopped jalapeno pepper. Try using some fresh corn kernels cut off the cob or fresh peas. To add some extra protein, include some beans or sprouted lentila in the mixture or sprinkled on the lettuce leaves.

Susan Smith Jones

Susan Smith Jones

For a woman with three of America’s most ordinary names, Susan Smith Jones, MS, PhD, has certainly made extraordinary contributions to the fields of holistic health, anti-aging, and human potential. For starters, she taught students, staff and faculty how to be healthy and fit for 30 years at UCLA. Susan has established herself as one of the world’s foremost experts on diet and nutrition, high-level wellness, natural remedies and balanced living. She is the author of 27 books, including Walking on Air, The Joy Factor, Recipes for Health Bliss, The Healing Power of NatureFoods, Health Bliss, and for children ages 1-8 Vegetable Soup/The Fruit Bowl. Susan has written over 2,000 magazine articles on these topics, and has been a guest on more than 2,500 radio and TV shows. Selected as one of 10 Healthy American Fitness Leaders by the President’s Council on Physical Fitness & Sports, Susan teaches that the body is designed to be self-repairing, self-renewing, and self-sustaining and that the power to live a radiantly healthy life is within everyone’s grasp. She also teaches that vibrant health starts in the kitchen by choosing the best superfoods. For more information on Susan, please visit: www.SusanSmithJones.com (Refer to the lower half of Susan’s Homepage on how to get any of these books along with a bonus gift of her entire series of seven Natural Remedy Booklet/CD Combos FREE and autographed.)

3 COMMENTS ON THIS POST

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  1. Will says:

    Looks fantastic – a must try in the kitchen this week… Here in the U.K people are now starting to sell more and more “Super Foods”.. Thankfully!!… There is a saying.. “If it has come from the ground then its good for you”.

    Thanks for all your ideas
    Will

  2. Lorraine says:

    Looks delicious! I wish had some sprouts so I could make them. I guess I better get sprouting and try them later. I am always looking for new raw recipes. Thank you!

  3. Carol Taylor says:

    I had problems when trying to confirm my e-mail address to get Susan’s 2 free e-books The Curative Kitchen and Superb Superfoods

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