Stuffed bell peppers with italian seasonings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Green bell peppers; stemmed |
| 8 | cups | Plum tomatoes; peeled, chopped |
| 2 | tablespoons | Extra virgin olive oil |
| ¼ | teaspoon | Freshly ground black pepper |
| ¾ | cup | Yellow squahs; shredded |
| ¾ | cup | Red bell peppers; diced |
| ¼ | cup | Purple cabbage; shredded and seeded |
| 2 | tablespoons | Fresh basil; chopped |
| 5 | Garlic cloves; diced or pressed | |
| 1½ | cup | Wild rice blend; cooked |
| 1 | tablespoon | Fresh basil; chopped |
| 1 | tablespoon | Prepared mustard |
Directions
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