Pepper Poppers with Pine Nut Filling and “Bacon”

By Demi

Ingredients

• 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
• 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

Details

Servings 5
Adapted from rawmazing.com

Preparation

Step 1

Eggplant Bacon:
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 NutFilling:
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!!