Carrots and Nut Stuffed Peppers

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Serving: 4 people


4 large bell peppers

4 large carrots, peeled and grated

1/2 cup chopped mixed nuts (walnuts, almonds, cashews)

1/4 cup raisins

1/4 cup chopped fresh parsley

1 tbsp olive oil

Salt and pepper to taste

1 cup vegetable broth


Preheat your sous vide machine to 185°F (85°C).

Cut off the tops of the bell peppers and remove the seeds and membranes. In a mixing bowl, combine the grated carrots, chopped mixed nuts, raisins, chopped parsley, olive oil, salt, and pepper.

Mix well. Stuff each bell pepper with the carrot and nut mixture.

Put the vegetable broth and the filled bell peppers in a sous vide bag. Remove as much air as you can before closing the bag.

Cook the bag in the sous vide machine for one and a half hours. Take the bag out of the sous vide machine and the filled bell peppers after 1 hour 30 minutes have passed.

Grill or grill pan should be heated to medium-high. The filled bell peppers should be grilled for two to three minutes on each side, or until browned and slightly softened.

As a main meal, serve the Carrot and Nut Stuffed Peppers with more parsley that has been cut on top.

Enjoy your sous vide-prepared, nutritious Carrot and Nut Stuffed Peppers that were cooked to perfection!


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