| 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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Nutrition (calculated from recipe ingredients)
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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