8 large green peppers (or tomatoes or onions if you prefer)
4 c. cooked grain, rice, barley, millet, quinoa
4 tsp. parsley
2 tsp. thyme
3 c. tomato sauce
1 c. jicama, chopped
2 stalks celery, chopped
1 peeled cucumber, chopped
4 green onions, chopped (use entire onion)
1 c. mushrooms, chopped
1 c. sunflower seeds
Hollow peppers (or tomatoes or onions); steam until semi-soft. Steam by placing
colander in heavy pot over 2-3 inches of boiling water. Put green peppers in colander.
Mix remaining ingredients; use half of tomato sauce. Stuff vegetables. Place in ziploc
bags to freeze. Freeze remaining sauce in ziploc bag. To serve, thaw. Place stuffed
peppers in oiled casserole dish. Cover with remaining sauce. Cover dish. Bake at 350
degrees, just until hot. This is very good. It is true that the cucumber becomes watery
through the freezing-thawing process but that is a benefit in cooking, adding to the
moisture of the mixture in the pepper. Tastes great!
May 3, 2007
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