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RECIPES/Appetizers
Stuffed Sweet Bell Pepper Boats
A wonderful nut pate served up in sweet pepper boats.
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Recommended Servings
24 - 48 depending on the size of your boats!
COOKING
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INGREDIENTS
4 large sweet bell peppers (3 seeded with tops removed & cut into thick slices to make boats (1 rough chopped into 1 inch pieces)
2 cups packed spinach
1 cup sunflower seeds
1/2 cup almonds
1/2 cup chopped celery
1/4 cup water
2 Tablespoons chopped cilantro
2 Tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper (or to taste)
1 scallion chopped
Instructions
Place the one pepper and scallion, rough chopped into Cuisinart food processor and pulse several time to get a small rough chop. Remove into medium mixing bowl.

Place the spinach, sunflower seeds, almonds, celery, water, cilantro, lemon juice, salt, and cayenne pepper into the Cuisinart food processor. Pulse and then process the mixture until smooth.

Stir into the rough chopped sweet pepper and scallion. Scoop mixture into the sweet pepper boats.

Notes:
I use a variety of sweet bell peppers (red, orange and yellow) and serve them on a bed of spinach that has been drizzled with a tiny bit of olive oil, lemon, and salt. It's delicious!
RECIPE FACTS

Servings: 24 - 48 depending on the size of your boats!

Nutritional information per serving

No nutrition information available

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