Stuffed Peppers 4 peppers 1 tbsp. olive oil 1 sm. onion, chopped 1 clove garlic, minced 1 tsp. oregano 1⁄2 cup of sliced mushrooms 1 tsp. basil 2 carrots, julienned 1 c.celery, diced 1 tomato, diced 1/2 c. finely chopped walnuts 1 1/2 c. whole grain bread crumbs or pita bread crumbs 1⁄2 cup of coconut milk Directions: Preheat oven to 350 degrees. Wash and clean pep- pers. Cut off tops and remove seeds and membrane Heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs & carrots. Continue to cook 3 to 5 min- utes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, mushrooms, bread crumbs and coconut milk. Heat through. Stuff mixture into peppers. Spread olive oil in bottom of bak- ing dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes. Spicy Black Bean Burgers Ingredients (organic vegetables) 1 cup black beans, cooked & drained 3 cloves garlic 1 quarter of an red onion 1 half a bell pepper 2 cups flax seed flour 2 cups of bread crumbs (optional) 3 cups of brown rice 1 Tbsp cumin 1 Tbsp chili powder Directions: Drain beans and mash them up in a bowl Cook and drain brown rice In a food processor, turn the garlic, onion, and bell pepper into paste mix bean, rice, and paste (add bread cumbs if mixture) -Add more bread crumbs as needed if the mixture is too wet. Form into patties and bake for 25 minutes flipping burgers half way.