4 large carrots, washed and pared
1 medium onion, chopped
1/4 cup chopped walnuts
1/2 green bell pepper, chopped
3 tablespoons olive oil
Freshly ground black pepper
Boil the carrots for 30 minutes, then cut in half lengthwise. Preheat the oven to 350°F. Hollow out the centers and puree the extracted portions. Combine the onion, walnuts, and bell pepper with 1 tablespoon of the oil. Add ground pepper to taste. Mix in the pureed carrots, and stuff the eight carrot halves with the mixture. Bake in a dish coated with the remaining 2 tablespoons of oil. Bake for about 30 minutes. Serves 8.
1 medium onion, chopped
1/4 cup chopped walnuts
1/2 green bell pepper, chopped
3 tablespoons olive oil
Freshly ground black pepper
Boil the carrots for 30 minutes, then cut in half lengthwise. Preheat the oven to 350°F. Hollow out the centers and puree the extracted portions. Combine the onion, walnuts, and bell pepper with 1 tablespoon of the oil. Add ground pepper to taste. Mix in the pureed carrots, and stuff the eight carrot halves with the mixture. Bake in a dish coated with the remaining 2 tablespoons of oil. Bake for about 30 minutes. Serves 8.
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