Garlic Stuffed Red Peppers

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Garlic Stuffed Red Peppers

 

1 tbsp. light sesame oil

1/2 cup finely chopped

scallions

6 garlic cloves, minced

1 cup sliced water chestnuts, rinsed

well and drained

1 cup snow peas, with stems removed

1 tbsp. tamari

2

tbsps. freshly grated ginger

6 medium red peppers

2 cups cooked brown

rice

1/4 cup sesame seeds

2 tbsps. honey

2 tbsps. rice

vinegar

 

Preheat oven to 375 degrees. In a medium skillet,

heat sesame oil and saut? scallions and garlic until scallions are translucent.

Stir in water chestnuts, snow peas, tamari, and ginger, and saut? briefly (about

1 to 2 minutes). Cut the tops off the red peppers and scoop out seeds. Rinse

well and pat dry. Add rice, sesame seeds, honey and vinegar to the water

chestnut mixture and mix well. Stuff each pepper with rice filling. Bake at 375

degrees for about 15 minutes, or until peppers begin to get soft. Serves 6 to

8.