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Raw Mini-Stuffed Peppers

For a fun appetizer at a potluck or a great way to mix up what you have for dinner try these super delicious mini-stuffed peppers. They can be eaten fresh and raw, or for a more intense flavor and softer shell  try dehydrating them. That's how I like them best.  They are great on a salad or can stand alone.

What you'll need:

8-10 Mini Peppers, split in half with the seeds scooped out.
Any color work, I like red best, but they usually come in a package with a variety of colors.

Cashew Pâté
2  C Cashews, soaked an hour or more (or quick soaked in warm water for 10 min., enough to make them softer)
1 1/2 C Water
1 TBSP Sea Salt
2 Med. Lemons, Juiced
1 Med. Garlic, pressed

Blend the cashews, water, sea salt, lemons, and garlic together on high. I like to blend it until creamy, but some like a more grainy texture. Add more water if you need to. This is a perfect "base" pâté as well and you can add many different flavors and textures to it, or use it plain as a spread or veggie dip.

For this stuffed pepper filling scoop out two cups of pâté and in a big bowl add:
3 large Carrots, grated
3 long Stalks of Celery, minced
3 medium Zuchinni, minced
1/4 C Nama Shoyu (opt.)
1/4 C minced White Onion
1/8 C Finely Chopped Cilantro
1 Garlic, Pressed (this is in addition to the above, so there are 2 total, unless you want to add more.)
2 tsp. dried Oregano
1/2 tsp. Cayenne Pepper

Stir together well until all the vegetables are coated then scoop out spoonfuls into the peppers. Arrange on a plate if you want to serve them right away and chill in the refrigerator. Or place on a dehydrating sheet at 118 or lower for 3-4 hours. This works great if you make this around lunch time and want to enjoy them for dinner. I hope you like it and have a wonderful dinner!
*They keep well if dehydrated in an airtight container for 1-2 days.

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