Stoplight pepper halves

6 servings

Ingredients

QuantityIngredient
1Red bell pepper, halved and seeded
1Yellow bell pepper, halved and seeded
1Green bell pepper, halved and seeded
½poundsSmall red potatoes, scrubbed and diced
¼cupWater
½cupChopped onion
1cupSliced fresh mushrooms, cleaned
1Garlic clove, minced
1smallZucchini squash, diced
1mediumTomato, seeded and diced
1tablespoonFresh rosemary
1tablespoonChopped parsley
Salt to taste
Freshly ground black pepper to taste
2tablespoonsBalsamic vinegar

Directions

Place pepper halves in 2-quart rectabgular dish. Cover with vented plastic wrap and microwave on high 3 minutes; drain peppers.

Place potatoes in a 4-cup glass measure with water. Cover with vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes; or until almost done. Drain water; add mushrooms, onion and garlic. Re-cover and microwave on high 3 minutes; drain liquid.

Add squash and tomato; combine. Add rosemary, parsley, salt, pepper and vinegar; toss. Fill pepper halves with mixture; cover with vented plastic wrap. Redistributing midway through cooking, microwave on high 5 minutes, or until heated through.

Nutrient data per serving: 69 calories; 2 grams protein; 1 gram fat (2% total calories); 15 grams carbohydrates; 3 grams dietary fiber; no cholesterol; 186 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95