The Recipes

Cumin and Carrot Stuffed Peppers

Once again, sorry it took me a few weeks to post this recipe, but do you see where I was staying at the time?  There was way too much snowy fun to be had to hole up inside the condo we were staying at to write this recipe.  Breckenridge was amazing, and coming back to a condo that was equipped enough to do some cooking made it even better to hunker down in front of the fireplace with good food and company.

As I mentioned before, I was pretty proud that I was able to create good food with an empty pantry and still keep the costs down for feeding five people for three and a half days.  Brushin' the shoulder off....

Cumin and Carrot Stuffed Peppers


- 5-6 small sweet peppers
- 4 carrots, peeled and roughly chopped
- 1 T. cumin seeds
- 2 garlic cloves, roughly chopped
- 1/4-1/2 almond milk
- salt
- pepper
- handful of parsley, torn (reserve some to garnish the plate)
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Scatter the carrots on a baking sheet.  Drizzle them with olive oil and season them with salt and pepper.  Transfer to the oven and bake for 35-40 minutes; until the carrots are very fork tender.  

While the carrots roast, cut the peppers lengthwise and remove the stems, seeds and ribs.

Toast the cumin seeds in a dry pan until fragrant; about 2-3 minutes.

Remove the carrots from the oven and transfer them to a blender or food processor.  Add the cumin, garlic and parsley.  Puree, adding the almond milk slowly until you get a smooth but thick  Season the puree with salt and pepper.  Pulse a few times and taste.  Adjust the seasoning if needed.  Spoon the puree into the peppers and plate.  Garnish with the reserved parsley.