One of our Green Nosh members adapted this recipe from a cookbook by Paul Pitchford, "Healing with Whole Foods: Asian Tradition and Modern Nutrition".

Peppers are a member of the nightshade family of veggies. They're an excellent source of carotenoids, lutein and zeaxanthin. To get the most of its vitamin C, allow peppers to ripen.

2 cps cooked grain (brown rice, millet and/or quinoa)
2/3 cp crushed almonds or walnuts
1 onion, finely chopped
1-2 garlic cloves, finely minced
4 celery stalks, finely chopped
4 bell peppers (green, red or yellow)
1/2 cp parsley, chopped
some water or veggie broth for sauteing

Saute onion and garlic in broth. Add celery and saute for 3 minutes. Mix with remaining ingredients, except the peppers and crushed nuts.

Preheat oven to 350.

Cut off tops of peppers and scoop out inside seeds. Steam peppers till slightly tender. Fill each pepper with the stuffing mixture, and top with crushed nuts. Place in casserole with 1/8 inch water, and bake for 30 minutes till done. Serves 4.