Stuffed Peppers with Rice and Vegetables

Prep Time: 15 minutes | Cook Time: 35 minutes

4 large bell peppers (whichever colour you prefer) 1/2 cup onion, finely chopped​ 1 clove garlic, finely minced 1 zucchini, chopped 1 can plum tomatoes in puree 1 teaspoon Italian seasoning 1 tablespoon fresh basil 1/2 teaspoon salt 1 cup fresh corn 2 cups cooked brown rice 1 cup shredded mozzarella (or preferred cheese) 3/4 cup water Yield: 4 servings

Preheat oven to 350 degrees F / 176 degrees C Cut the tops off the peppers and clean out the seeds and ribs. Place cut side down in a bake dish just large enough to hold them upright (ie 8 inch x 8 inch) and add ½ cup water. Place in microwave and cook on high 2 minutes until peppers just begin to soften. Remove and wipe dry the peppers and the dish. Spray the dish with cooking spray and place the peppers in it cut side up. Trim out the stems and chop the pepper tops into ¼ inch pieces. In a medium skillet heat the oil over medium high heat and sauté the onion, garlic and chopped pepper until beginning to brown, about 3 minutes. Use a kitchen scissors to cut the tomatoes into small pieces. Add the zucchini, tomatoes and their can juices, spices and basil and continue to cook for 3 minutes. Remove about 1 cup of this mixture and set aside. Add corn and rice and half of the cheese to the ingredients in the pan and stir to mix completely. Spoon filling mixture into the peppers and cover bake dish with foil. Bake 20 minutes, then uncover and add distribute the remaining cheese equally on top of the peppers. Continue to bake, uncovered, for another 15 minutes. While filled peppers finish baking, place the reserved cup of tomato mixture into blender or food processor and puree. Place into a small saucepan with the water and additional salt and pepper to taste and heat until it boils, then lower heat to a simmer for about 10 minutes. Serve peppers from the bake dish and serve the sauce on the side for diners to spoon over individual servings. Add delicious salad as a side :)

Stuffed Peppers with Rice and Vegetables

Prep Time: 15 minutes | Cook Time: 35 minutes

Ingredients:

4 large bell peppers (whichever colour you prefer) 1/2 cup onion, finely chopped​ 1 clove garlic, finely minced 1 zucchini, chopped 1 can plum tomatoes in puree 1 teaspoon Italian seasoning 1 tablespoon fresh basil 1/2 teaspoon salt 1 cup fresh corn 2 cups cooked brown rice 1 cup shredded mozzarella (or preferred cheese) 3/4 cup water Yield: 4 servings

Directions:

Preheat oven to 350 degrees F / 176 degrees C Cut the tops off the peppers and clean out the seeds and ribs. Place cut side down in a bake dish just large enough to hold them upright (ie 8 inch x 8 inch) and add ½ cup water. Place in microwave and cook on high 2 minutes until peppers just begin to soften. Remove and wipe dry the peppers and the dish. Spray the dish with cooking spray and place the peppers in it cut side up. Trim out the stems and chop the pepper tops into ¼ inch pieces. In a medium skillet heat the oil over medium high heat and sauté the onion, garlic and chopped pepper until beginning to brown, about 3 minutes. Use a kitchen scissors to cut the tomatoes into small pieces. Add the zucchini, tomatoes and their can juices, spices and basil and continue to cook for 3 minutes. Remove about 1 cup of this mixture and set aside. Add corn and rice and half of the cheese to the ingredients in the pan and stir to mix completely. Spoon filling mixture into the peppers and cover bake dish with foil. Bake 20 minutes, then uncover and add distribute the remaining cheese equally on top of the peppers. Continue to bake, uncovered, for another 15 minutes. While filled peppers finish baking, place the reserved cup of tomato mixture into blender or food processor and puree. Place into a small saucepan with the water and additional salt and pepper to taste and heat until it boils, then lower heat to a simmer for about 10 minutes. Serve peppers from the bake dish and serve the sauce on the side for diners to spoon over individual servings. Add delicious salad as a side :)