Stuffed peppers

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  • recipe image cover





1. Preheat oven to 400 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 2-3 minutes. Add broth, water, or wine if necessary. Add corn and cook 2 minutes more. Add rice, tomatoes, lemon juice, zest, vinegar, pepper and stir.

3. Fill pepper halves with vegetable mixture, pressing into corners of peppers and piling high.

4. Cover with aluminum foil and bake 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
broth, water, or wine (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