| 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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