My mom used to make stuffed bell peppers and I have to admit, it was one of my favorite meals growing up...I loved the bell pepper flavor with the ground beef, tomato sauce and tons of cheese. Very tasty...but not too healthy. I recently found a variation of a stuffed bell pepper recipe with tons of flavor and none of the fat from the greasy meats and cheese. I'm a big fan of this recipe...it is delicious and healthy. Red bell peppers are loaded with nutrition and so pretty after they are baked, so I like to use them...but any color will work for this recipe.

This recipe is from my book: Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., MD.

4 bell peppers
2 medium onions, chopped
3 large garlic cloves, chopped
2 cups corn, fresh or frozen works great
2 cups cooked brown rice...I buy Bird Eye frozen for convenience.
2 medium tomatoes, chopped or if I don't have any fresh tomatoes on hand, 1 can diced tomatoes works fine.
1 TBSP fresh lemon juice and zest
1 TBSP balsamic vinegar
pepper to taste

1)Preheat oven to 400 degrees. Cut peppers in half lengthwise and remove seeds. Set peppers aside.

2)Stir fry onions in a little water over medium heat until translucent.

3)Add garlic and continue stir frying 2-3 minutes, add more water if needed.

4)Add corn and cook 2 minutes more.

5)Add rice,tomatoes,lemon juice,zest,vinegar, and pepper. Stir to heat through.

6)Fill pepper halves with vegetable mixture, pressing into corners of peppers and piling high. I like to add some fresh or dried parsley to the top for color.

7)Cover with aluminum foil and bake about 30-40 minutes...the recipe says 25 minutes, but a little longer makes sure the pepper is cooked through and tender.