Serves: 6
Total Calories: 200

1 cup sun dried tomato
2 cups warm water
1 cup raw or untoasted walnuts
1 clove garlic
1/2 cup chopped fresh Italian parsley
1/4 cup chopped red onion
1 teaspoon ground chipotle pepper
1/2 teaspoon sea salt
1 medium zucchini peeled and shredded
1/8 cup cold pressed extra virgin olive oil
3 large red bell peppers halved and scooped out

1. Place the tomatoes in the water and soak for about 1 hour, or until soft. Reserving the soaking liquid, remove the tomatoes and set aside.

2. Place the walnuts in a food processor and chop until they are a fine powder. Add the soaked tomatoes, garlic, parsley, onion, chipotle pepper, and salt. Continue mixing until all of the ingredients are chopped and mixed well into a paste-like consistency.

3. Transfer the mixture to a large bowl. Add the zucchini, olive oil, and 1/8 cup of the reserved tomato water. Mix by hand until the substance is moist, but not runny.

4. Scoop this filling evenly into the red bell pepper halves. Serve immediately, or dehydrate at 105°F for 4 to 6 hours.

For a Change . . .
* For a more intense flavor, top each pepper with 1 tablespoon Guacamole and 1 tablespoon Salsa, or with 1 tablespoon Molé Sauce.
* Use an assortment of sweet colored bell peppers, such as green, red, orange, yellow, and purple, rather than just red.

Nutritional Facts:

Serves: 6
Total Calories: 200
Calories from Fat: 160

More Recipes from the The World Goes Raw Cookbook:
Chilled Avocado Tomato Soup
Corn Chips
Black "Bean" Dip
Guacamole
Salsa
Mexican Corn, Tomato, and Avocado Salad
Mexican Slaw
Mexican Lemon Cumin Dressing
Cilantro Chili Dressing
Tomato Chili Dressing
Tacos
Fajitas
Mole Sauce
Stuffed Peppers
Chocolate Chili Kisses
Banana Dream with Orange Cashew Cream