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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian, Vegan, Main dish 4 Servings

INGREDIENTS

4 lg Green bell peppers; stemmed and seeded
8 c Plum tomatoes; peeled, chopped
2 tb Extra virgin olive oil
1/4 ts Freshly ground black pepper
2 tb Fresh basil; chopped
5 Garlic cloves; diced or pressed
3/4 c Yellow squahs; shredded
3/4 c Red bell peppers; diced
1/4 c Purple cabbage; shredded
1 1/2 c Wild rice blend; cooked
1 tb Fresh basil; chopped
1 tb Prepared mustard

INSTRUCTIONS

SAUCE
STUFFING
In a large saucepan, cook the tomatoes in the oil over medium-high heat
for 5 to 10 minutes. Add the remaining sauce ingredients and cook 20 to 25
minutes over medium heat. The sauce should be boiling slightly. Meanwhile,
mix the stuffing ingredients together n a large bowl, along with 1 cup of
the cooled sauce, then stuff into the cleaned peppers.
Place the stuffed peppers in a deep pan with 3 cups of sauce on top. Cover
with aluminum foil and bake in a preheated 375 degree oven for 1 hour and
15 minutes or until the peppers are tender.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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