Recipe courtesy of Lindsay Schwartz
These stuffed peppers are filled with an almond spread that is smooth, rich, savory, and delicious! It is balanced by zingy lime juice and tastes fresh with the crunch of cucumber and bright parsley.
Bring them to a potluck or serve them at a dinner party as appetizers – they are a perfect summer dish. Try it with other vegetables too: cucumber boats, celery, and mushrooms are great options.
Roasted garlic brings this dip to another level. If you’ve never tried it, you’re missing out! Roasting garlic removes the harsh bite of raw garlic and replaces it with a silky sweet and savory flavor. You can add roasted garlic to hummus, pasta sauces, soups, mashed potatoes, and more.
Sweet peppers are an excellent source of antioxidants. Eat a variety of colors of sweet peppers to brighten your plate!
Makes 20 servings
10 small sweet peppers
Creamy almond dip:
1 head of garlic
2 cups of almonds
Juice from 1 lime
3 Tablespoons milk of choice (soy works well)
½ tsp garlic powder
2 tsp apple cider vinegar
2 Tablespoons plus 1 teaspoon olive oil
2 ½ Tablespoons parsley, chopped
½ cucumber, seeded and diced finely
1 large red onion slice, diced finely
Salt and pepper to taste
Parsley and chili powder or paprika, for garnish
- Preheat the oven to 420 degrees F.
- For the roasted garlic, keep the entire garlic head together, do not peel. Cut the top off of the garlic head and place in foil. Drizzle 1 teaspoon of olive oil onto the garlic head, and sprinkle with salt and pepper.
- Wrap the garlic completely in the foil and roast in the oven for 45 minutes. Remove and allow the garlic to cool.
- Place the almonds in a large heat resistant bowl. Boil 4 cups of water. Pour this water over the almonds and allow them to sit for 15 minutes. If you are not using a high-powered blender or food processor, you may want to allow the almonds to soak overnight.
- Peel the skins off each almond once they have cooled. Discard the skins.
- Fill a bowl with cold water and soak the red onions in the water.
- Combine dip ingredients, except for the parsley, cucumber, and red onion, in a blender or food processor. Blend until smooth.
- Drain the red onion from the water. Add the diced cucumber, diced onion, and chopped parsley and fold into the dip.
- Slice the sweet peppers in half and remove the seeds. Fill the peppers with the creamy garlic dip.
- Garnish with parsley and a sprinkle of chili powder and enjoy!
Garlic, sweet peppers, cucumber, and parsley are available from Borealis farm. Borealis farm is a local, organic, sustainable farm in Sullivan, New Hampshire. Visit their farmer’s market in Cheshire Medical Center on Wednesdays from 10am – 2pm.
Lindsay is a Johnson & Wales culinary nutrition graduate, and is completing her dietetic internship at Keene State college. She is passionate about creating unique and beautiful food. In her spare time, she loves to read and hike the beautiful New Hampshire trails