Serves: 5
Total Calories: 1

1/2 red bell pepper, seeded (or 1/4 red bell pepper, if large)
1/3 cup Not Tuna Pâté, or Sunflower Seed-Herb Pâté, or Guacamole (recipes found in Dips, Pâtés, And Savory Sauces chapter)
1/2 teaspoon minced fresh parsley, for garnish

Equipment:
cutting board
chef’s knife, 8-inch
paring knife
measuring cups
measuring spoons
spoon

Trim the white membranes from the pepper using a paring knife. Fill the pepper with the pâté. Garnish with the parsley. Serve immediately.

Stuffed Tomato: Replace the bell pepper half with a whole tomato. To prepare the tomato for stuffing, cut out the section around the stem with a paring knife and remove. Insert a small measuring spoon into the hole and scoop out the seeds and membranes. Stuff with the pâté. Garnish with the parsley.

Nutritional Facts:

Serves: 5
Total Calories: 1
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper