In order to bring you the best organic produce, some ingredients may differ from those depicted.
Almond-stuffed bell peppers and baby kale salad
Gluten-Free, Paleo, Soy-Free, Vegetarian, Dairy-Free
2 Servings, 400 Calories/Serving
Sautéd carrots, shallots and thyme tossed with ground roasted almonds and egg make up the nutty filling for this vegetarian stuffed pepper dish, which is served with a citrusy side salad of tender baby kale.
In your bag
- From your basket
- 2 shallots
- 2 carrots
- 2 cloves garlic
- 6 sprigs thyme
- 1 lemon
- 2 bell peppers
- 1 cup coarsely ground roasted almonds
- 2 eggs
- 1 cup baby kale
Wash produce before use
Peel shallots and dice.
Peel carrots and finely dice.
Peel garlic and mince.
Pick leaves off thyme and roughly chop.
Cut just the top off bell peppers and scoop out seeds. Coat with a drizzle of oil and sprinkle of salt.
Stuff, bake peppers