moroccan stuffed peppers

Here's a yummy dinner I made tonight. I stole ideas from various places and put this together. You'll need a dehydrator and a food processor or a sharp knife and some quality time. Quantities serve two.

ingredients:

2 orange bell peppers 

1 parsnip

1/4 red onion

1/4 cup mushrooms

3 dried apricots

3 sundried tomatoes (in oil or rehydrated)

a few olives

tablespoon pine nuts

tablespoon fresh mixed herbs (I used chives, lemon thyme)

Moroccan spices/Harissa paste

Halve and deseed the peppers and dehydrate for up to 6 hours, until they start to soften but don't lose their shape.

Process the parsnip with the s-blade until it's evenly sized, you're looking to make a rice substitute. Put in a mixing bowl. Finely chop or process onion, mushrooms, apricots, tomatoes and olives and add to bowl. Add all other ingredients and mix well.

For the spices, I used a tablespoon of harissa paste and salt and pepper, but you could easily add cumin, cardamom, curry spices and so on.

Stuff peppers with the rice mixture and dehydrate for an hour or so until warmed through.

Serve with minted "yogurt" drizzled over the top (try a macadamia or cashew-based sour cream with plenty of chopped mint.)

Bon appetit!