1/2 cup raw sunflower seeds, soaked and then sprouted for 1 day
1/4 cup dulse or substitute with a reduced amount of salt (I use himalayan pink salt or celtic sea salt)
2 tablespoons nutritional yeast (not raw)
1 garlic clove
1/2 teaspoon crushed red pepper
the cap from the red bell pepper
1 large red bell pepper, capped and seeded
Italian seasoning (dried & diced oregano, basil, thyme, & marjoram)
fennel leaves
1. In a food processor, combine sunflower seeds, dulse, nutritional yeast (not raw), garlic, crushed red pepper, and bell pepper cap. Process until it becomes a lumpy, cheeze- sauce consistency.
2. Stuff the pimento mixture into the bell pepper. Garnish with Italian seasoning and fennel leaves. Heat on the dehydrator for up to 1 hour or until warm (optional).
Source of recipe: I was playing around in the kitchen, and this is what I came up with.