Veggie Stuffed Mini-Bell Peppers & Mushrooms


My Poppop, who it the cutest, most generous, sincere people I know, had a huge influence on me creating this dish.  Every holiday he spends endless hours scooping out mushrooms and stuffing them with sausage filling for our big Italian family.  If there were any extras, being able to score some frozen for later was really exciting at that time.  They were one of my favorite dishes he made and it has been 4 years since I started passing on my grandparents food for ethical and health reasons.

I found these beautiful sweet mini-bell peppers and thought they would be great cups to stuff this filling with.  Everything in these appetizers (or main course for 1-2 people) are highly nutritious and a boat load of fiber!  They are full of sweet and savory flavors with multiple textures, which I always enjoy.  Now let’s get on to the recipe❤





  • 1lb Mini-Sweet Bell Peppers
  • 5 Medium Sized Mushrooms
  1. Slice the peppers in half and de-seed.
  2. Using a melon baller, scoop out the mushrooms.
  3. Chop up the mushroom filling you scooped out, you should have about 1/2 cup, set aside the filling recipe below.


  • 2 Zucchini
  • 5 Carrots (peeled)
  • 1 Stalk of Celery (or you can use homemade celery salt)
  • 1/2 Cup Mushroom (see note in cups)
  • A little over 1/3 Cup Macadamia Nuts
  • 2  Large Garlic Cloves
  • 3 Dates
  • 1/2 Cup Packed Parsley
  • 1 Tablespoon + 1 Teaspoon of roughly chopped Sage
  • 2 Teaspoons Fennel
  • 1 1/2 Teaspoons Onion Powder
  • 1 1/2 Teaspoons Paprika
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Crushed Red Pepper



  1. In a food processor using the shredding blade, shred the zucchini, celery  and carrots and place into a bowl.
  2. Now use the S-blade and place HALF of the mixture into the food processor along with the 1/2 cup of chopped mushrooms that you scooped out.  Pulse several times until a ground like mixture is acquired.  Place back into the bowl and do the same for the other half of filling.
  3. Using the S-blade, add the macadamia nuts into a food processor and pulse about 10 times break up into small pieces.  Place into the bowl with the rest of the filling.
  4. Add the two garlic cloves, parsley and sage into the food processor and pulse until chopped up.
  5. Add the 3 dates and blend into a paste.  Place into the bowl with the other ingredients.
  6. In the bowl, add in the spices of fennel, onion powder, paprika, oregano and crushed red pepper.
  7. With clean hands, mix everything together super well.
  8. Next start stuffing the peppers and mushrooms.  Press someone firm into the cups and round off the stuffing.
  9. Place into the dehydrator on 115 Degrees for 8-10.   If you don’t care if they are raw or not, you an always bake these in the oven.  I would say on 350 degrees for 15-20 minutes.  Enjoy!!





Kale Salad with Cucumber Noodles and Mango Ginger Dressing


I’ve been getting so much delicious kale lately that I had to share this salad which I cannot stop making!  I love that there is so much diverse textures and flavors hence why I’ve been eating this one the reg.   It’s full of yummy, satisfying nutrition but I won’t bore you with a lengthy post about it, just trust me😉  In this recipe, I used Keitt Mango that tastes like a mix between a pineapple and an orange and it is soooooo juicy!  If you cannot find a Keitt mango any other type of mango will work but you will probably have to use more than 1 mango since Keitt mangos are HUGE!



Serves 2

  • 1/2 head of Kale (about 6 Stalks)
  • 3 Carrots (peeled and shredded)
  • 2 Beets (peeled, cut in half and thinly sliced)
  • 1 Cucumber (spiralized into noodles)
  • 1 Cup Broccoli (well chopped)
  • 1 Handful of Bean Sprouts
  • 1 Handful of Basil (chopped)
  • 1 Avocado
  • 1/4 Cup of Sprouts Seeds (I used Living Intentions Pumpkin and Sunflower Sprouted Seeds with Ayurvedic Chili Blend)
  • 1 Keitt Mango (see note above if you can’t find one.  Chop half of the mango and use the other half for the dressing.)
  • 1 Small thumb of Ginger)


  1. Wash kale, de-stem, cut into shreds and massage kale for 1-2 minutes to soften.  Place into a bowl.
  2. Add carrots, beets, cucumber, broccoli, bean sprouts, basil and mango into the bowl and mix well.
  3. Mash the avocado and mix into the bowl.


  1. Blend together the remaining half of the mango with the ginger.
  2. Pour all over the kale salad and ENJOY! Xx

*** Note:  My pictures will not look the same as your meal because I didn’t mash the avocado into the salad until after I took the pictures to keep it looking pretty😉



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