Meatless Wonders: John Harvey Kellogg and Nathan Pritikin

RECIPE
VEGETABLE STUFFED PEPPERS

5 large red or green bell peppers 2½-3 cups cooked brown rice 2 tablespoons olive oil 1 medium onion 1 clove garlic 1 cup chopped mushrooms 1 medium zucchini, chopped 2 cups diced tomatoes tomato sauce to moisten, if necessary 1 teaspoon basil 1 teaspoon oregano ½ teaspoon thyme ¼ teaspoon pepper 1 teaspoon salt or salt substitute	Cut peppers in half and steam for five minutes. On medium heat brown onion, garlic, mushrooms and zucchini in olive oil until slightly soft. Add diced tomatoes, rice, seasonings and enough tomato sauce to moisten mixture. Fill each pepper half with mixture and bake at 350 for ½ hour. You may want to top each pepper with a little shredded cheese about five minutes before removing from oven.
.