Happy Healthy Stuffed Bell Peppers

When I grew up in a small town in Austria, food seemed to be very regimented.  I grew up thinking you could only eat spinach with fried potatoes and eggs, since it’s the only way I ever had it.  Or you had to eat roasted chicken with rice, but never with potatoes or noodles.

Dr. Tae Yun Kim set me free on all this limited thinking.  She explained that food needs to not only be healthy, made of organic, fresh ingredients, and be tasty, but also needs to look inviting.  And there should be a good variety and not always the same old thing.

So, although we love soup a lot, by now we are temporarily “souped out” and ready for bright spring dishes.

So here is Dr. Tae Yun Kim‘s recommendation to beat the winter soup blues.  These stuffed peppers are very simple, yet very healthy and appealing.

You start by washing the peppers and cutting off the top, like in the picture.  Dry the inside well and set them in a well oiled, oven safe pan.  Set the oven to 350 degrees.

For the basic filling, mix cooked (brown) rice, pre-boiled ground beef, eggs, (I get good results with 1 egg per pound of ground beef) finely chopped parsley, cilantro, yellow and green onions, mushrooms, salt and pepper.

For added nutrition, Dr. Tae Yun Kim adds hemp seeds, a good handful of it, and chia seeds.  If you like it hot, add either finely chopped jalapenos, or hot red pepper.  Mix very well and stuff the peppers.  Put back the “lid”, and add tomato sauce into the baking pans.  I like to keep the sauce very spicy and chunky; make sure it comes up 3/4 the height of the bell peppers.

Bake for about half hour, and enjoy!

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Spice in your life – stuffed Korean Jalapeno peppers

Cooking is definitely a creative process.  Whether you follow a recipe exactly as is, or whether you develop your own recipes, or whether you are somewhere in between, creativity is needed!

And what does Dr.  Tae Yun Kim say about creativity?  Here is a little gem:

“You can have whatever you can think.  Because we have such great freedom to create, we must take responsibility to use our power constructively!” (Seven Steps to Inner Power, page 32)

Korean food is highly creative and its hard to get exact recipes.  I have had these stuffed peppers in several restaurants, and usually they are dipped in egg and fried.  I try to minimize my fried food intake, and I thought I would do some experimentation in re-creating this delicious and gluten-free dish.

First, I cut a few Jalapeno peppers in half, lengthwise, and baked them in the oven just enough to make them a little soft, at 350.  This will probably take about 15 minutes.

Meanwhile, I cleaned some leaks and cut them fine

I sautéed some hamburger meat (from grass-fed beef) with a liberal amount of garlic and chopped onions, and then added the leeks.

At this point you can add spinach if you like, or any other veggies, although, if you decide to add carrots and other “hard” vegetables, pre-cook them to make sure they are cooked.

Salt and pepper to your taste, and if you want to make sure you get the Asian flavor, put in some gluten-free soy sauce and/or gluten-free hot bean paste called “Goju-jang.”  Go easy at first, until it’s hot enough to your liking.

Then, stuff the pre-cooked peppers, and heat them up in the oven.

Enjoy one of Dr. Tae Yun Kim‘s favorite dishes!

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