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
- Prepare rice according to package instructions and set aside.
- Prepare a non-stick baking pan to hold the pepper halves.
- Prepare peppers by cutting in half and removing seeds and place in pan.
- Stir-fry onions in a non-stick pan over medium heat until just brown.
- Add garlic, ginger, and a touch of liquid if needed and stir fry for 2-3 minutes.
- Add corn and zucchini and cook for 2 more minutes
- Add rice, tomatoes, lemon juice, vinegar and salt and pepper to taste, stir to mix well then remove from heat.
- Fill pepper halves with vegetable mixture, pressing into corners of peppers and piling high.
- 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.