Falafel Stuffed Peppers

Health Highlights

Ingredients

1 cup	Sunflower seeds
2 cup	Chickpeas, canned, drained (cooked, drained and rinsed))
2 clove(s)	Garlic (minced)
2 tbsp	Sweet rice flour , Bob's Red Mill
1/2 cup	Basil, fresh (chopped)
1/2 cup	Parsley, fresh (chopped)
3 tbsp	Avocado oil
2 medium pepper(s)	Red bell pepper (sliced in half)
1/4 cup	Tahini
2 tbsp	Rice milk, unsweetened (= 2 tbsp (database won't let me change this))
1 medium	Lemon (juiced)
1/4 cup	Dill, fresh (Fresh)
2 tbsp	Water

Preheat oven to 400.
Combine sunflower, chickpeas, garlic, flour, basil, parsley, oil, sea salt and black pepper together in a food processor. Blend until you achieve a smooth consistency.
Slice bell peppers in half and carve out the seeds. Fill each half evenly with the falafel mixture. Place on a baking sheet lined with parchment paper. Bake in the oven for 50 minutes.
Meanwhile, create your tahini dill sauce by combining tahini, milk, lemon juice, dill and water in the food processor. Pulse until smooth. Transfer to a jar and set aside.
Remove peppers from the oven. Let cool for 5 minutes then drizzle with tahini dill sauce. Enjoy!

Calories 466

Calories from fat 259

Calories from saturated fat 29.3

Total Fat 28.7 g

Saturated Fat 3.3 g

Trans Fat 0

Polyunsaturated Fat 10.3 g

Monounsaturated Fat 12.2 g

Cholesterol 0

Sodium 258 mg

Potassium 520 mg

Total Carbohydrate 43 g

Dietary Fiber 11.6 g

Sugars 9.1 g

Protein 14.6 g