The Heart Healthy Plant-Based Cookbook: Over 100 Recipes for Lowering Blood Pressure, Reversing Heart Disease & Cardiac Recovery The Heart Healthy Plant-Based Cookbook: Over 100 Recipes for Lowering Blood Pressure, Reversing Heart Disease & Cardiac Recovery Paperback Kindle

Brown Rice Stuffed Pepper

Servings: 4

1. Cut across the pepper at the stem end and carefully scoop out the seeds and excess pulp. This constitutes the cap of the finished dish. Retain the stem of the cap for a nicer presentation.

2. In a bowl, mix the brown rice, shallot, celery, kale, parsley, nuts, vinegar, and lemon juice and zest. Essentially, this is a brown rice salad. Taste it and adjust acidity and other flavors.

Optional: You can add black pepper in your rice mix. And if you want more heat, add 1 finely chopped jalapeno or as much as you desire.

3. Fill each hollowed out pepper with the brown rice salad.

4. Place the stuffed peppers on a baking sheet, replace the cap, and roast in the oven at 350°F for 45 minutes. Allow the roasted peppers to cool a bit.

5. Serve as is or with a side salad.

Ingredients