Originally got the idea for this recipe from fullyrawkristina. You can get creative and change some of the ingredients into what you prefer. Once you hear the ingredients you might wonder what it tastes like and I assure you it’s heavenly. I myself am not fully raw vegan so I ended up adding also cooked salmon on top and I loved it! Such a creative way to enjoy your weekly fish. In case you are raw vegan just leave out the fish and you’ll have a fully raw dish. I made some changes to Kristina’s recipe so here it comes: 

Add to your food processor:

1 and 1/2 cup sunflower seeds
1/4 cup lemon juice
1/2 – 1 cup water (depending how thick you want it)
handful of coriander

Blend this until it becomes a smooth cream. (It might take a while)

Mix with the cream:

1 cup diced bell peppers (all different colours)
handful of basil
handful of coriander
some salt
some pepper
1/4 diced red onion
cooked salmon or tunna 

Cut 4 bell peppers in half, fill them and finally sprinkle some paprika powder on top.

I loved it the most when the fish was still warm. I think you could also go as far as putting the bell peppers in the oven for a little while before filling them out. I cooked my salmon on a pan and added some before putting on my bell peppers and it was fantastic. Me and my husband got pretty full after finishing them all. I hope you’ll enjoy this recipe as well.