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
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