MUSHROOM STUFFED PEPPERS
A powerhouse meal that can be served at room temperature. Red peppers are known to improve digestion while mushrooms are great for immune health. The addition of kale goes to the Liver and the walnuts support kidney function.
[cooked-sharing]
Preheat the oven to 425 degrees.
Heat the oil in a wok.
Toss in the mushroom, walnuts and kale. Add salt, mushroom powder and soy sauce.
Sauté briefly, 2 to 3 minutes.
Add the rice and toss well. Then remove from heat.
Fill the peppers with the vegetable mixture and place in the oven.
Bake for approximately 20 minutes.
Ingredients
Directions
Preheat the oven to 425 degrees.
Heat the oil in a wok.
Toss in the mushroom, walnuts and kale. Add salt, mushroom powder and soy sauce.
Sauté briefly, 2 to 3 minutes.
Add the rice and toss well. Then remove from heat.
Fill the peppers with the vegetable mixture and place in the oven.
Bake for approximately 20 minutes.
