Food Is Medicine – Veggie Stuffed Peppers

By August 26, 2020March 16th, 2024No Comments

This recipe can use fresh or frozen veggies, but since it is summer I used fresh veggies from the Farmer’s Market and our garden.  This takes a little more prep time but so worth the peak-of-summer flavor.  To keep from heating up the kitchen during the summer months, we bake in our Treager Grill.   These peppers can be the main course or a side to your protein of choice. 

  • 4 bell peppers, any color, cut peppers in half stem to blossom end and remove seeds
  • 2 cups cooked brown rice
  • 2 medium onions, chopped
  • 3 large garlic cloves, chopped
  • 1 tablespoon peeled fresh ginger, chopped
  • 2 celery stalks, chopped
  • broth, wine or water
  • 2 cups corn, cut from cob or frozen
  • 1 small zucchini, chopped
  • 2 cups fresh or canned tomatoes, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • Salt to taste
  • Fresh ground pepper to taste
  1. Prepare rice according to package instructions and set aside.
  2. Prepare a non-stick baking pan to hold the pepper halves.
  3. Prepare peppers by cutting in half and removing seeds and place in pan.
  4. Stir-fry onions in a non-stick pan over medium heat until just brown.
  5. Add garlic, ginger, and a touch of liquid if needed and stir fry for 2-3 minutes.
  6. Add corn and zucchini and cook for 2 more minutes
  7. Add rice, tomatoes, lemon juice, vinegar and salt and pepper to taste, stir to mix well then remove from heat.
  8. Fill pepper halves with vegetable mixture, pressing into corners of peppers and piling high.
  9. Cover with foil and bake for 25-30 minutes.

You can also use this mixture to fill squash or hollowed-out cabbage and it is great by itself.

Taken from “Prevent and Reverse Heart Disease”  by Caldwell B Esselstyn, Jr.,  M.D.