Updated: Jun 11, 2018
Prep Time: 10 minutes
Cooking Time: 30 minutes
2 cups cooked grain (brown rice quinoa, millet)
2/3 cup crushed almonds or walnuts
1 onion finely chopped
1-2 cloves garlic finely minced
4 celery stalks finely chopped
4 bell peppers (green red, or yellow)
1/2 cup Parsley chopped
2 teaspoons olive oil or ghee
Sauté onion and garlic with oil for 1 minute.
Add celery and sauté for 3 minutes.
Mix with remaining ingredients, except peppers and crushed nuts.
Preheat oven to 350 degrees F.
Cut off tops of peppers and scoop out insides.
Steam peppers until slightly tender.
Fill each with stuffing and top with crushed nuts.
Place in casserole dish with 1/8 inch water, bake in oven for 30 minutes and serve.