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In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Stuffed peppers are perfect as a grill dish. Filled with healthy goodies such as mushrooms, zucchini, carrots, brown rice and a creamy tomato almond sauce which can be made ahead of time. A great option for vegetarians/vegans who love to grill. This can be a main dish or a delicious side dish for anyone. Enjoy!


For stuffed peppers

  • 6 medium bell peppers, red, yellow, or green
  • ¾ cup whole grain brown rice, uncooked
  • 2-3 tablespoons olive oil
  • 2 small onions, diced
  • 1 cup mushrooms of choice, sliced
  • ¼ cup roasted almond butter made with the NutraMilk
  • 2 small carrots, sliced
  • 1 small zucchini, cubed
  • ¾ cup fresh parsley, finely chopped, divided
  • ¾ cup tomato purée
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • a pinch of chili powder

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Preheat and lightly grease an outdoor grill to medium-low heat.
  • Prepare the bell peppers: You can choose to cut the tops off or leave on. Scoop out the inside and remove and discard the seeds. Lightly season with salt and pepper.

  • Grill 25 to 30 minutes rotating every 10 minutes until the filling is full cooked and peppers are blistered on the bottom.
  • Meanwhile, cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
  • Prepare the bell peppers: You can choose to cut the tops off or leave on. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
  • In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally.

  • Add cooked rice, ⅓ cup parsley, tomato purée and almond butter. Stir until well combined and warm. Season to taste with salt, pepper, and a pinch of chili. Remove from heat.
  • Divide the rice mixture between the peppers and serve. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Ahead of Thyme.