Vegetarian Stuffed Peppers

This was quite tasty. I found the recipe from Dr. Esselstyn's book. However I like my peppers cooked more so I would parboil them for 5 minutes or so next time.

4 bell peppers (Me-that you parboil ahead)

2 medium onions, chopped (1-1 1/2 cups
3 large garlic cloves, chopped

1 tab peeled, chopped fresh ginger

broth or water or wine optional

2 cups corn

2 cups cooked brown rice

2 medium tomatoes, chopped (2 cups)

1 tab lemon juice and zest

1 tab balsamic vinegar

black pepper to taste

1. Preheat oven to 400 degrees. Cut peppers in half lengthwise and remove seeds. Set peppers aside or parboil them if you want them to be tender.

2. Stir-fry onions until they start to brown. (I use iron skillet which only needs a spraying of Pam)

3. Add garlic and ginger and cook another 2-3 minutes , stiring)

4. Add corn and cook 2 minutes more.

5. Add rice, tomatoes, lemon juice, zest, vinegar, pepper and stir.

6. Fill pepper halves with this mixture pressing into corners and piling high.

7. Place in 13 by 9 inch pan and Cover with foil and bake 25 minutes