Almond-stuffed bell peppers and baby kale salad

Paleo, Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 400 Calories/Serving

45 Minutes

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.


  • 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



Prep aromatics

Heat oven to 425°F. Prep while waiting:
Peel shallots and dice.
Peel carrots and finely dice.


Cook aromatics

Heat 1 tablespoon oil in sauté pan until shimmering. Add carrots, shallots and a couple pinches of salt to pan. Sauté until carrots are soft and shallots are translucent, 5 to 7 minutes. Meanwhile:
Peel garlic and mince.
Pick leaves off thyme and roughly chop.
Zest lemon.
Cut just the top off bell peppers and scoop out seeds. Coat with a drizzle of oil and sprinkle of salt.


Stuff, bake peppers

Stir garlic, thyme and lemon zest into pan with carrots and shallots and cook until fragrant, about 30 seconds. Take off heat, season to taste with salt and ground pepper and let cool slightly. Then stir in ¾ cup of ground almonds — reserving the rest for salad — eggs and juice of half the lemon and mix well. Place peppers in a baking dish and divide stuffing evenly between both peppers. Place stuffed peppers and tops in oven and bake until peppers are soft, darker in color and slightly blistered, 20 to 25 minutes.


Make salad

Toss baby kale with remaining almonds, juice of remaining half of lemon, 1 tablespoon oil and salt and pepper to taste.


Plate, serve

Place each pepper individually on two separate plates and serve alongside kale salad.

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