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Stuffed Vegetables




Source of Recipe


Cheryl Lindsay


List of Ingredients




8 large green peppers (or tomatoes or onions if you prefer)
4 c. cooked grain, rice, barley, millet, quinoa
4 t. parsley
2 t. 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

Recipe



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!

SERVES 8 -10