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April 29, 2013


Filed under: Uncategorized — admin @ 8:00 AM


½ cup fresh tomatoes, chop

1 tsp Bragg Liquid Aminos

2 cups soybean pulp

whole-grain bread crumbs

3-4 green peppers

shake of Bragg Kelp

½ cup celery, dice

1 tsp red onion, mince

Remove seeds and inner partitions from green peppers. Parboil peppers 3 minutes. At same time
simmer celery in another pan containing 4 cup of distilled water. Add in soybean pulp, tomatoes, onions and Liquid Aminos. Stir until combined. Sprinkle inside of peppers with Kelp seasoning. Fill with soybean mixture. Cover tops with whole-grain bread crumbs. Place in an oiled pan and bake in 400°F oven for 30 minutes or until the peppers are soft. Serves 3-4.

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