Local bell peppers - Ole!
Lovely on a summer evening (or for a packed lunch), especially when fresh organic sweet corn is in season.
2 cups chopped green cabbage (from about 1/3 head)
1 cup fresh corn (from 1 cob) or fresh peas
1 small or ½ medium tomato, diced
¼ cup minced cilantro
2 green onions, sliced
1 medium clove garlic, crushed and pressed
1 tbsp flaxseed or olive oil
½ tsp chili powder
½ tsp minced fresh oregano (Mexican oregano preferred) or ¼ tsp dried
½ tsp sea salt
¼ tsp cumin
1/8 to ¼ tsp cayenne pepper (optional)
2 medium-large or 3 smaller bell peppers, any colour
Place the shredded cabbage in your food processor, and give it a whirl until it reaches a size/texture where it looks like rice (stop before it begins to get liquidy).
Scrape into a large bowl with a silicone spatula, and add the corn (or peas), tomato, cilantro, green onions, garlic, oil, chili, oregano, salt, cumin and cayenne. Slice the peppers length-wise. Remove the core and veins (I just use my fingers). Distribute the "rice" and veg mixture among them. Serve.
Makes 4-6 servings (depending on the size of your peppers and how hungry you are).