Adventures in Eating: Stuffed Bell Peppers in Beer Sauce

We are on a new food regimen for 1988!

Paul had purchased a book titled “The 120 year Diet”, by Dr. Roy L. Walford M.D.. Overnight he became a disciple of Dr. Walford’s and has fi­nally converted me, too. Dr. Walford declares, that one can have a better quality of life and longevity, through nutritional eating habits.

Dr. Walford is a pathologist at the U.C.L.A. Medical Center. His exper­tise and research is in aging and the diseases that accompany the aging process, and how through proper nu­trition, those diseases can be prevent­ed or even delayed.

He maintains that if you eat the proper mixture of foods, providing the right combination of vitamins, minerals, and other nutrients the body requires, your body will work at peak efficiency, using what it needs to pro­duce energy, good health and a long life.

In his book, Dr. Walford prints a 21 day diet, and also gives you the reci­pes for those meals. I must say they are very creative, interesting, and tasty.

Paul fixed one of the recipes, last week, which I had modified. I thought it was really wonderful.


1 cup garbanzo beans pureed

1/2 cup brown rice; cooked

1 tbp soy sauce

1/2 cup finely chopped onion

1 medium carrot; grated

1/4 cup chopped parsley

1/4 cup chopped chives

1/3 cup natural ketchup

1/2 tsp ground allspice

4 large green bell peppers

Salt and pepper to taste


1 cup finely chopped onion

1 1/3 cup natural ketchup

2/3 cup beer

4 tsp Worcestershire sauce

Black pepper to taste

Cut tops of bell peppers and reserve the tops. Clean out the inside seeds and membranes. Cook brown rice in 2 cups of water for 45 minutes until all water is absorbed. In a large bowl combine all the ingredients. Stuff into the hollowed peppers until they bulge. Top with the reserved pepper tops. Steam in a steamer for 30 minutes and set aside while sauce is prepared.

Sauce:  Stir fry onion in a nonstick, frying pan until translucent (1 -3 min­utes, no oil used). Add ketchup, beer, Worcestershire sauce, and pepper; simmer for about 3 minutes. Pour over the stuffed peppers and serve.

The Wente Petite Sirah was just great with this dish!


– Rosemarie

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