One of our favorite ways to consume peppers is to stuff them with leftover rice and curry. In that way, we are consuming the raw peppers with some added jazz.
But here is an interesting stuffed pepper recipe adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.
1. Preheat oven to 350 degrees. Cut peppers in half lengthwise and remove seeds. Set peppers aside.
2. Stir-fry onions in a nonstick pan over medium heat until just beginning to brown. Add garlic and ginger and continue stir-frying for 2-3 minutes. Add broth, or water if necessary.
3. Add corn and cook for 2 minutes more. Add rice, tomatoes, lemon juice, zest, vinegar, and pepper, and stir.
4. Fill pepper halves with vegetable mixture, pressing into corners of peppers and piling high.
5. Cover with aluminum foil and bake for 25 minutes.
Note: You can also use this mixture to fill squash shells or hollowed-out cabbage – anything with a hole, or you can eat it all by itself.
For a cheese-like effect, spread no-tahini hummus on top of peppers and broil until browned.
Recipe Source: Adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.
4 bell peppers, any color |
2 medium onions, chopped |
3 large garlic cloves, chopped |
1 tablespoon peeled, chopped fresh ginger |
vegetable broth, or water (optional) |
2 cups corn (about 3 ears) |
2 cups cooked brown rice |
2 medium tomatoes, chopped |
1 tablespoon lemon juice and zest |
1 tablespoon balsamic vinegar |
pepper, to taste |
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