A delicious main dish that is nourishing for Vata with its sweet, salty, bitter, and slighdy astringent tastes. The warm, rich, heavy stuffing can be baked separately in a buttered casserole and served as a side dish for Pitta and Vata.
3 large green peppers, halved and
blanched 1/2 cup ghee or unsalted butter 44 cup chopped celery stalks and leaves
2 small zucchini, cubed 1/4 cup chopped parsley 1/2 cup chopped sweet red pepper 1/4 cup coarsely chopped pecans or cashews
4 cups soft bread cubes 1/2 teaspoon salt
1 teaspoon crushed sage 1/2 teaspoon thyme
1/4 to 1/2 teaspoon coarsely ground pepper
1 large tomato, peeled and cut in 6 wedges
1. To blanch the peppers, bring 2 quarts of water to a boil. Meanwhile, halve the peppers and remove the seeds and membrane. Drop them into boiling water and allow to boil for 3 minutes. Remove the soft peppers from the pot, place them in a colander, and immediately run them under cold water. Drain them, hollow sides down, on a towel until you are ready to stuff them.
2. Preheat the oven to 350°F.
3. For the stuffing, heat the ghee in a large frying pan or deep pot. Add the vegetables and saute, stirring frequendy, for about 20 minutes, or until they are soft. Add the chopped nuts, then the bread cubes and seasonings. Toss well and heat through. Mound the stuffing into the pepper halves and place them in a lightly oiled 7 x 11-inch baking pan or other deep casserole. Bake, uncovered, for 10 minutes.
note: Stuff green peppers with plain or Roasted and Spiced Barley (recipe below; omit vegetables) for Kapha and those watching their weight. Instead of tomato wedges, a simple tomato sauce can be served along with the peppers for Vata.