The purpose of my column is to introduce you to delicious and nutritious meat free and dairy free meals.  I joined the Montauk Wellness Center and learned that a lifestyle devoid of all animal products can help stop and reverse heart disease, help fight and prevent cancer, have enormous environmental benefits and stop the suffering of billions of animals per year.  For the last 19 months I have been following a lifestyle that is rich in plant- based whole foods.  It has been an interesting road and I can assure you I have never felt better!  I hope you try my recipe at least once this month.  It is quick, easy, very satisfying and above all good for you!  You can find other meat free and dairy free meals online or check out Sarah Kramer’s Cookbooks.  She rocks!  If you would like to learn more about the benefits of an animal free lifestyle check out the China Study by Dr. Campbell or purchase the DVD “Eating” and the RAVE diet available online.  I hope you enjoy my recipe; it has been a hit many nights at my home.  Look out next month for another great dish!  Enjoy!

Stuffed Peppers
6 green bell peppers (tops cut off
and deseeded) Save the Tops!
1 cup (cooked) brown or white rice
1 tomato (chop fine)
2 carrots (chop fine)
1/2 bunch flat parsley (chop fine)
1 green zucchini (chop fine)
1 yellow squash (chop fine) 
1 red pepper (chop fine)
Juice of 1 1/2  lemons
1 24oz. jar of marinara sauce
1/2 tsp. cumin (opt.)
1/4 tsp. hot pepper flakes (opt.)
salt and pepper (opt.)

Add cooked rice to all finely chopped ingredients, mix well, add lemon juice, salt, pepper, cumin, and pepper flakes. Mix well. Stuff mixture into peppers.
In a large pot pour half of the jar of sauce into the bottom.  Place peppers in the pot. Put some more sauce on top of the peppers.  Place saved tops onto the peppers. Cover pot with lid.  Bring to a slow boil, then lower to a simmer for approx. 25 minutes.  Fork test pepper for tenderness 

Garlic Bread
Italian bread cut lengthwise

Brush olive oil onto bread.  Garnish with granulated garlic, paprika, oregano, basil flakes, salt and pepper.  Wrap in aluminum and cook at 350º for 20 minutes.

Kimerly Esperian