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RICE AND VEGGIE STUFFED PEPPERS
4 bell peppers, tops cut off, seeds removed
1 tsp. oil
1/2 cup chopped onion
1 tsp. minced garlic
1 zucchini, diced
14.5 oz can whole tomatoes in thick puree
1/2 tsp. Italian seasoning
3/4 tsp. salt
1 cup corn kernels
2 cups cooked white rice
1/2 cup shredded Jack cheese with jalapeno peppers
1/8 tsp. pepper
Fill pot with 1 inch water, insert steamer basket. Bring to a boil, place peppers cut side down in steamer basket, cover and cook 4 min. Place peppers cut side up in baking dish. Heat oil in skillet. Add onion and garlic, saute until soft. Stir in zucchini, tomatoes, seasoning and 1/2 tsp. salt. Bring to a simmer and cook 2 min. Stir in corn. Remove and reserve 1 cup. Heat oven to 375 degrees.* Stir rice and 1/4 cup cheese into veggie mixture in skillet. Spoon into peppers, cover with foil. Bake 20 min. Uncover, sprinkle peppers with remaining cheese. Bake 10 min. longer. Puree reserved veggie mixture in blender. Pour into skillet, add 3/4 cup water, 1/4 tsp. salt, and the pepper. Simmer 10 min. Serve with the peppers. MAKES 4 SERVINGS.*
LET'S SEE WHAT WE CAN GET COOKING.... Daylyn [EMAIL PROTECTED] (list owner) Dawn [EMAIL PROTECTED] (moderator) Yahoo! Groups Links
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