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

INGREDIENTS

4 Green bell peppers, stemmed
and seeded
8 c Plum tomatoes, peeled
chopped
2 T Extra virgin olive oil
1/4 t Freshly ground black pepper
2 T 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 T Fresh basil, chopped
1 T Prepared mustard

INSTRUCTIONS

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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“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 232.9mg
Potassium: 599.9mg
Carbohydrates: 14.5g
Fiber: 6.7g
Sugar: 5g
Protein: 5g


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