Greek stuffed veggies recipe

Ingredients

• ½ cup broccoli florets
• ½ cup cauliflower florets
• 1/3 cup soaked peeled almonds
• ½ cup marinated mushrooms
• ¼ cup zucchini diced
• 1 minced garlic clove
• 3 tbsp olive oil
• Pinch of black ground pepper
• A handful of spinach
• 3 tbsp finely chopped white onion
• 2-3 tsp fresh dill finely chopped
• 1 tbsp tamari
• 5-6 slices of black olives
• 1 red bell pepper finely chopped
• 1 green bell pepper finely chopped
• 1 tbsp soaked black sesame
• A handful of fresh parsley
• 2 tbsp lemon juice
• Tomato pulp from the empty tomatoes

• 4-5 tomatoes
• 4-5 red bell peppers

For Rice Fill
1. Marinate for 2 hours the mushrooms, the broccoli, the spinach and the cauliflower with salt, oil, lemon and tamari.
2. Put all the ingredients into a food processor and pulse a few times, avoiding melting the mixture. Transfer into a glass bowl and let the mixture stay for 2 hours.
3. Apply on a dehydrator sheet and dehydrate the rice for 2 hours.
For Vegetables
4. With a spoon remove the inside part of the bell peppers and the tomatoes.
5. Keep the stuff you removed from the tomatoes and mix it with the rest of the filling ingredients.
6. Fill the empty vegetables with the rice you just made.