In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Almond-stuffed bell peppers and baby kale salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian
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.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
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
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep aromatics
Heat oven to 425°F. Prep while waiting:
Peel shallots and dice.
Peel carrots and finely dice.
Peel shallots and dice.
Peel carrots and finely dice.
2
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.
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.
3
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.
4
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.
6