| 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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