Red Pepper Poppers

by Susan on November 5, 2009

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Recently, I hosted a raw food pot luck at my home. Talking to everyone, at all levels of involvement with raw food was interesting and enlightening. It is always fun to see what raw food dishes people show up with. One couple brought some jalapeno poppers, made the raw food way. They were very good. I was inspired to take a shot at it and see what I could come up with.

Instead of using green jalapeno’s, I opted for small red cayenne peppers, for the color and the ripeness. The heat is about the same. The filling is made from pine nuts, cashews and a few other ingredients. Eggplant “bacon” tops completes the bite size morsels. There are quite a few recipes out there for eggplant “bacon”. This one was inspired by a trip to the spice shop and a desire to make it quick and easy. It turned out great. I had to fight my daughter to keep enough for the photos!

Raw Food Recipes: Pepper Poppers

Pepper Poppers with Pine Nut Filling and “Bacon”

The day before, make the bacon.

Eggplant Bacon

  • 1 Eggplant
  • 2 T Olive Oil
  • 1/4 C Water
  • 1 t.  Smoked Paprika
  • 1/2 t. Ground Chipotle Peppers (I get them pre-ground)
  • 2 T Agave (or liquid sweetener of your choice)

Using a vegetable peeler or mandolin, slice the eggplant into strips about 1/8″ thick. Set aside. Mix together marinade ingredients. Place eggplant in marinade, making sure all is covered. Cover and let soak for 2-3 hours. Dehydrate at 116 for at least 12 hours, or until crisp.

The day of:

Pine Nut Filling

  • 1 1/2 C Pine Nuts (presoak for 4-5 hours.)
  • 1/2 C Cashews (pre-soak for 4-5 hours)
  • 1 1/2 Lemons (juice from)
  • 1/4 C Water
  • 2 T Nutritional Yeast (not considered raw, but used frequently in raw food recipes)
  • 1 T Smoked Paprika
  • pinch salt
  • 1/2 Red Pepper

Place all ingredients in food processor and process until smooth.

Assembly

  • 10 Cayenne Peppers
  • Filling
  • Eggplant Bacon

Cut peppers in half and remove seeds. I use plastic gloves when doing this. Be careful to not touch your face while doing this. The heat is in the seeds. Fill pepper halves with pine nut “cheese” and top with eggplant bacon. Enjoy!!

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{ 63 comments… read them below or add one }

Melody July 11, 2013 at 9:38 pm

I am trying this recipe for the first time as we speak so I’ll let ya know how it turns out. One idea I have is that sometimes I find that I have to have my food dehydrator at a bit higher temperature than some people so you could try that and also would it make a difference if you live in a very humid climate as to getting the bacon crisper or not?

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Susan July 12, 2013 at 10:58 am

Higher temperatures can affect the raw status so you will want to be careful. If you are expecting the same crispness of real bacon, it isn’t going to happen. This is eggplant. That said, it is delicious.

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Vicky July 21, 2013 at 8:19 am

Eggplant makes me inflamed; can I use zucchini or other veggies instead?

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Grace February 22, 2014 at 9:24 am

Thank you for your wonderful recipes! I am going to try to make the bacon tonight for the BLT recipe you have on your site. Could you please let me know how to store the bacon after it’s dehydrated, and how long it should last? Thanks!

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Elaibe Bethune March 24, 2014 at 11:59 am

i would like a lot o rew recipies

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Susan March 24, 2014 at 3:08 pm

There are over 250 recipes already on the site and we add to that weekly. There are also other recipes in the ebooks. Cheers!

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