Recipe: Stuffed Peppers for a Simple Meal

by | 0 comments

Girl holding sweet colorful peppers in her handsThis is a meal I frequently make when I have a busy day filled with calls and other appointments.   I often pair it with sliced tomatoes.  It's a simple meal, quick and easy, but very yummy and filling.  I'll sprinkle them with kelp powder if I need a power meal.   When I have a meal like this in the evening, I don't need to worry about eating too late, making it easier to get to sleep earlier.  This also helps me keep my blood sugar levels at their ideal range.  A win for me all around.


  • 1 red bell pepper
  • 1/4 cup guacamole
  • baby greens, like arugula
  • sprouts
  • sauerkraut
  • 2 tablespoons finely diced celery and cucumber
  • 1 tablespoon Creamy Nut Cheese (see recipe below)


  1. Cut pepper in half lengthwise.
  2. Lay the two halves on a plate.
  3. Cover with baby greens.
  4. Equally divide the guacamole and sauerkraut on top of the greens.
  5. Top with sprouts and diced vegetables.
  6. Put “cheese” into a small plastic bag and cut a small hole in the corner. Squeeze the cheese over the top of the filled pepper to decorate (a pastry bag works, too).


Choose any filling or dip to fill the pepper (e.g., “Refried Beans” Spread, “Not” Tuna Salad, and Creamy Pesto).  Having fillings like these made up ahead of time makes any meal preparation fast and easy.

Creamy Nut Cheese


  • 1 cup cashews, macadamia nuts, or a combination, soaked 4 – 6 hours, if possible
  • 1 large lemon, juice of
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 tablespoon nutritional yeast (optional) – gives a more “cheesy” flavor


1. Put all ingredients into a blender or Vitamix.
2. Blend on high speed for several minutes. Mixture should be thick and creamy.
3. Adjust amount of water for desired consistency.

Other Variations:

  • Other nuts, like pine nuts, Brazil nuts, or almonds can be substituted for the cashews or macadamia nuts. The resulting cheese will not be as white and creamy as when using cashews and macadamia nuts, and the taste will be somewhat stronger.
  • For “cheddar cheese”, use red bell pepper instead of all or part of the water. Put the red bell pepper in the blender and blend until liquefied. Add a little bit of water if needed to get the blender moving. Add the remaining ingredients, except the water, and blend. Add water if needed to thin to desired consistency.

This recipe is one of the many quick and easy, yet yummy and filling, recipes in my Sweet Spot blood sugar balancing program.  This program is also a part of my year-long Energy Recharge Coaching program.  If you would like to know more about these or any of our other programs, you can fill out a Health Consultation Request form for a free consultation, or apply at

Related Posts


Submit a Comment

Your email address will not be published. Required fields are marked *


Pin It on Pinterest