I will be honest and say that I was not so sure about how this recipe would turn out. For one, I am a pretty healthy eater, but
I am not all in and this recipe is purely vegetarian. I also wasn't sure if that horrid acid aftertaste that walnuts sometimes have would leach
all around the dish, but it did not. I didn't taste it at all in fact.
I didn't even know about "walnut meat" until recently after attending a fundraiser that had a raw food component. It was really good, so I got inspired
to see where else I might substitute if for ground beef. I had also been wanting to try stuffed peppers/squash in sous vide, so it created a
perfect marriage for this dish.
Sous vide is actually pretty great for stuffed peppers as there is no moisture loss and one of its advantages
is the flavors permeate better, with just about anything you cook using this method. I really liked it and have added it to my "repeat" list - the hubs hates
walnuts though, so sadly I can't coax him into this healthy dish.
Depending on how soft you like your peppers, you may want to adjust the cook time.
There was still a little crunch left at the 1 hour mark, which was perfect for me!
Sous Vide Vegetarian Stuffed Peppers
Prepare via Sous Vide:
For Walnut "meat":
- 1 cup raw walnuts
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 bell peppers (cleaned and tops cut off
- 1 cup walnut "meat"
- 2 shallots (finely sliced)
- 2 carrots finely diced
- 2 pressed/minced cloves garlic
- 3 sprigs thyme
- zest of 1 lemon
- 1 cup chopped kale
- dash salt & pepper
Set sous vide device to 185F.
For walnut meat, add all ingredients to a food processor and pulse to mealy consistency.
Place all ingredients in vacuum bag and seal.
Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).
*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!