Date: Thu, 04 Nov 93 10:13:30 EST From: Lucinda Rasmussen Pepper "Steak" 2-3 cloves garlic, minced 1 large onion, coarsely chopped water or broth for sauteeing 1 large green bell pepper, coarsely chopped 1 medium red bell pepper, coarsely chopped 1 large (4-6" diameter) portobello mushroom or a few shitake mushrooms, slice the mushrooms into 2" long by 1/2 wide by 1/8 inch thick pieces 2 Tbsp no salt added tomato paste Low sodium soy sauce to taste (I used about 1 Tbsp, I think) hot sauce, cayenne pepper or hot pepper oil to taste freshly ground black pepper to taste In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent. Add the red and green bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid and acquire a "meaty" texture. Add the remaining ingredients and mix well. Serve over hot rice. Serves 2-4.