Stuffed Green Peppers

stuffed peppersSometimes we need a nudge to change — sometimes we need a shove.

When our son chose to conquer his cancer by making his body healthier we joined him on his journey. He spent three weeks at the Sedona Wellness Center in Amazon learning about the connection between food and cancer. When he returned, along with the food dos and don’ts, he also brought back recipes. My goal is to cook all the recipes.

The first is STUFFED PEPPERS. This was a hit! But when it says to make sure the potatoes are baked, they are serious. I thought because the potatoes would be diced and put into the peppers and then baked another hour or so, everything would work out swell.  Silly me! The potatoes weren’t cooked all the way through. It was still yummy, but it would have tasted even better if the potatoes were done.

The sauce that goes with this recipe, Roasted Red Pepper Sauce was also good. Feel free to use a lot of the sauce in the stuffed peppers. I did!  I’ve listed both recipes below. Be sure to let me know if you try them.

Stuffed Peppers

4 large Bell pepper (cut in half and seeded, let soak in hot water until ready for use)

1 small eggplant (peeled and diced)

3 small zucchini (grated)

1 small red onion (finely sliced)

4 small baked potatoes (finely chopped or mashed)

Combine all the stuffing ingredients together and stuff the peppers until they have a nice mound of stuffing.  Bake with a small amount of water in the pan and bake for a little over an hour.  Serve with rooasted red pepper sauce.

Roasted Red Pepper Sauce

2 large red bell peppers (steamed/roasted)

1 head of garlic (roasted)

1/2 cup cherry tomatoes

1/2 cup flax seed oil

1/4 cup parsley

Blend in food processor.  I used my blender and it worked great.

 

 

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