Vegetarian Stuffed Peppers
These peppers are chockfull of mouth-watering veggie goodness!
1 tablespoon olive oil
1 red onion, sliced
1 zucchini, diced
4 ounces mushrooms, slices
1 garlic clove, crushed
1 14-ounce can chopped tomatoes
1 tablespoon tomato puree
1/3 cup pine nuts
2 tablespoons chopped fresh basil
4 large peppers (any color you like, red, yellow, green)
½ cup shredded cheddar cheese
salt and pepper
Directions: Preheat oven to 350 Degrees F. Heat the oil in pan, add the onion, zucchini, mushrooms, and garlic and cook gently for 3 minutes, stirring occasionally. Stir in the tomatoes and tomato puree, then bring to a boil and simmer, uncovered for 10-15 minutes, stirring occasionally, until thickened slightly. Remove from heat and stir in pine nuts, basil and salt and pepper. Cut the peppers in half lengthways and seed them. Place peppers in an oven dish, and fill them with vegetable mixture. Cover the dish with foil and bake for 20 minutes. Remove foil, sprinkle each pepper with cheddar cheese and bake uncovered for a further 5 -10 minutes until cheese is melted and bubbling. Serves 4. Enjoy!
Photo By: Hannah Parker, " Veggie Peppers"