Peppers Steakless:

You will need prepared Cooked White Rice.
Cook the rice before hand in the rice cooker, on the stove top, or in the microwave.

1st. Make The Garnish:

1 Tablespoon of Olive Oil
1 Small Sized Shallot Diced
1 Piece of White Onion the same size as the shallot, Diced
1 Pinch of White Sugar
1 Large Clove of Garlic
1 Pinch of Fresh Chopped Rosemary
1 Handful of Chopped Green Onions
4 Fingers of Fresh Parsley stems removed and roughly chopped

In a mildly hot skillet add olive oil and saute' the Shallots and Onion.
Do not continuously stir, but only a few times during the creation.
If needed add pinch of white sugar to aid in a slight carmellization.
At second turning start adding the Garlic, then the Green Onions and
Parsley at the very last. Remove the Garnish from the skillet and
set aside for The Pepper Sauce below.

2nd. Cook the Bell Peppers:

1 Tablespoon of Grape Seed Oil
1/4 Teaspoon of Black Pepper
4-5 Assorted Bell Peppers (Red, Green, Yellow, Black), cut into one inch pieces
1 Tablespoon Brown Sugar
1 Tablespoon of Bacardi Gold Rum
1 Fresh Lemon (for juicing)
The Juice from one can of Green Chilies

Using the same skillet turn up the heat a bit for an extra hot skillet.
Add the Bell Peppers, then the Grape Seed oil, and Black Pepper.
Toss until browning starts to lightly occur try not to burn the Bell Peppers.
Sprinkle with Brown Sugar and a good squeeze of Lemon Juice.
Carefully add the Rum, have a lid ready, it can flame up. Cover and continue
to simmer with lid slightly ajar, add the Green Chili Juice and another Squeeze
of Lemon Juice as liquid is needed. When Peppers are well steamed carefully
pour off reminder liquid and save, turn heat to high, stir frequently when toasty
browning starts occurring slowly pour the liquid back into the skillet until liquid
is completely consumed. Remove Cooked Peppers from the skillet and set aside (in microwave).

3rd. The Pepper Sauce:

1 Can pf Green Chili Peppers (liquid used above)
1 Can Diced Tomatoes
1 Dash of Salt
1 Dash of Black Pepper

In a blender slightly blend Tomatoes and Green Chillies. Add Salt and Black Pepper.
Using the same skillet as above, add the mixture from the blender.
Simmer and add The Garnish from above. When sauce has thickened, usually
about 10-15 minutes later, it is time to plate the Peppers Steakless.
You might want to slightly reheat the Bell Peppers in the microwave at
this point of for approximately 45 seconds.

4th. Plating The Peppers Steakless:

On a good thick bed of white rice, spoon on a thick layer of The Pepper Sauce,
and a heap of Cooked Bell Peppers. Enjoy the best Peppers Steakless you have ever had. Five Stars!

You could add Browned Beef Steak I guess, but what would be the point of Peppers Steakless.