Rae Udy

RECIPES: Vegetarian Stuffed Green Peppers, Vegan Stir Fry

By Rae Udy

Green peppers are growing strong in many gardens. These versatile vegetables are a powerhouse of nutrition.
One large green pepper contains only nineteen calories and three carbohydrate grams. They are also a good source of calcium, vitamins A and C, and even provide one gram of protein.
Stuffed Green Peppers makes a beautiful vegetarian or vegan main dish. Stuffed with a walnut and rice dressing delicious green peppers yield a hearty and satisfying meal. This is one recipe that freezes well before or after baking.
Fresh green peppers are a staple for most stir-fry recipes. Vegan Stir Fry is quick and easy to make and is a delicious way to add nutritious vegetables to your diet. Adjust the recipe to add your favorite veggies or to use what you have on hand in the fridge.

VEGETARIAN STUFFED GREEN PEPPERS
8 large green peppers
½ (one-half) cup chopped onion
2 Tablespoons olive oil
1 cup long grain brown rice
2 Tablespoons fresh parsley, chopped fine
2 cups cold water
1 teaspoon lemon juice
1 teaspoon oregano
½ (one-half) teaspoon each: sage and thyme
1 cup chopped walnuts
½ (one-half) cup wheat germ
1 cup tomato juice
Slice the top off each pepper. Core and seed green peppers. Steam over boiling water for three minutes. Remove from heat and drain in cold water. Set aside to cool. Meanwhile, in a large skillet, saute onion in oil until tender. Add rice and stir until light golden brown. Add parsley, water, lemon juice and spices. Bring to boil. Cover and reduce to medium-low heat and simmer undisturbed for thirty minutes or until rice is tender and all water is absorbed. Stir in walnuts and wheat germ. Stuff prepared green peppers and place in a shallow baking pan. Pour tomato juice over peppers and into bottom of pan. Bake uncovered in a preheated 350 degree oven for thirty minutes. Yields eight servings.

VEGAN STIR FRY
2 Tablespoons peanut oil
2 large carrots, thinly sliced diagonally
1 large green pepper cored and sliced into rings
1 cup fresh green peas or unsalted frozen (thaw before using)
1 small cauliflower, broken into bite-size pieces
1 small onion, peeled and sliced coarse
½ (one-half) cup cold water
2 Tablespoons cornstarch
1 teaspoon soy sauce
Heat oil in large skillet or wok over medium-high heat. Stir in carrots and peppers. Cook and stir for one minute. Add peas, cauliflower and onion. Cook and stir for two minutes. Mix water, cornstarch and soy sauce together in a small bowl. Add to vegetables and cook and stir until thick, about three minutes. Vegetables should be crisp tender. Serve as is or over hot steamed rice or noodles. Sprinkle with toasted almonds for added protein. Yields four servings.