4 green peppers
1 1/2 c. raw bulgur wheat
1/2 c. raw soy grits
1 bunch green onions
1/2 clove garlic
1 c. finely diced celery
1/4 c. finely diced carrots
1/4 c. finely sliced green beans
1/4 c. fresh peas or corn
1 sm. tomato
1/2 c. finely chopped spinach
1/4 c. oil
1 tsp. minced ginger root
1 tsp. salt
Dash of cayenne
1/4 c. vegetable stock or water

Cook bulgur wheat and soy grits in 3 1/2 cups of water with 1 teaspoon salt for 15 minutes. Slice the tops off the peppers and remove the seeds. Place upside-down in a steamer basket in a pot of simmering water. Steam until barely tender, 5 to 7 minutes.

Chop green onions, ginger, garlic and the tops of the peppers very fine and saute gently in a little of the oil. Season with cayenne. Add vegetables and stock. Cover and cook for 5 to 10 minutes. Preheat oven to 350 degrees.

Combine cooked grain and vegetables with remaining oil. Salt to taste. Fill pepper cases and garnish the tops with slices of tomato. Bake for 15 minutes. Put any extra filling around the peppers on the serving platter. Serves 4.