Stuffed Sweet Peppers


1 pot cooked brown rice
½ lb mushrooms
1 large onion
1 t oregano
1 t thyme
1 t rosemary
1 t black pepper
5-6 medium green bell peppers
2 T nutritional yeast (or more)
2 16 oz cans chopped (or stewed) tomatoes
2 cloves garlic, minced (or 1 t garlic powder)

Prepare 3 cups of brown rice but substitute half of the water with tomato juice (or add a 6 oz can of tomato paste or an 8 oz can of tomato sauce with the regular amount of water). Add 4 T of choppped dried onions to the cooking liquid. When ready, set aside.

Pour 1½ cans of the tomatoes into a saucepan. Add all the spices and nutritional yeast and simmer over low heat until ready to use. Slice mushrooms and chop onions. Saute both in a little vinegar until limp. Add mushrooms, onions, and ½ can of tomatoes to the rice. Mix.

Clean peppers: cut top off of each pepper and remove seeds and large veins. If peppers won't stand upright on their own, slice a little off the bottom. Fill with rice mixture and set into an oven pan large enough to hold them all. Pour tomato sauce over peppers, an inch or two deep in the pan.

Bake for 1 hour at 375° F, or until done. Periodically baste peppers with the tomato sauce to keep them from drying out. Serve the tomato sauce from the pan on the side.

Serves 6, each: Calories 538, Fat 4 g. (7% cff), Carbohydrate 113.9 g., Protein 13.5 g.

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