The Stealth Health Cook

Ingredients

• 6 whole red or other colorful Peppers cut in half length wise
• 1 Large Onion Diced
• 2 TBSP Olive Oil - to saute the onion
• 2 Cups Brown Rice
• 2 Cups Water
• 1 Can Kidney or Black Beans - drained - reserve liquid
• 4 Cloves minced Garlic
• 2 TBSP Tamari Soy Sauce
• 1 TBSP Toasted Sesame Oil
• 1 TSP Hot Sauce (add more if you like more zip)
• ¼ TSP Black Pepper

Garnish:
• ¾ Cup Toasted Whole Grain Bread Crumbs
• 1 TBSP Olive Oil
• Toasted Sunflower or Pumpkin Seeds

Instructions

• Scoop out the seeds and ‘white parts’ or the pepper. Leave the edge of the stem
• (see picture)
• Place the raw brown rice in a warmed sauce pan and toast the raw rice for a minute on a medium flame.
• Add 1 TBSP of olive oil and combine with the raw rice. Just for another minute.
• Add the water and cook till rice is cooked and water is absorbed.
• Sautee diced onion in the olive oil till its nice and brown but not burnt.
• Add the crushed garlic to the onions.
• Cool the rice. Add to the rice gently the sauteed onions, beans
• Combine the crushed garlic, soy sauce , sesame oil, hot sauce
• Add the dressing to the rice and combine gently.
• Add the black pepper
• Taste the rice and see if you want more intense flavors
• In the skillet that you sauteed the onions add olive oil and the
• bread crumbs and combine on a medium flame till the bread crumbs are coated
• Fill the peppers with the rice mixture and top each one with bread crumbs
• Place the tray of stuffed peppers in a 325 degree oven for 10 minutes (check to make sure the bread crumbs don’t burn).
• Lower the oven temperature to 300, and bake just till you see the peppers soften and shrivel a bit.
• Garnish with toasted pumpkin or toasted sunflower seeds.