* Preheat oven to 350 degrees.
* Cook a cup of brown rice according to directions and set aside.
* Mix ¼ tsp parsley, 1 tbs onion pulp, 1 tbs celery pulp, 1 ½ cups yellow sqush pulp, all byproduct of vegetable juicing, plus ½ tsp salt, ½ tsp pepper and ½ tsp minced garlic.
* Add brown rice to the pulp mixture and stuff it into small, cored bell peppers.
* Place the stuffed peppers on a baking sheet and cover with foil.
* Bake for one hour.