Zucchini Stuffed Green Peppers
|Green peppers||4 Medium|
|Chopped zucchini||2 Cup (32 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Plain croutons||1⁄3 Cup (5.33 tbs)|
Cut tops off green peppers; remove seeds and membrane.
Precook peppers in boiling, lightly salted water about 5 minutes; drain or, for crisp green peppers omit precooking of the peppers.
Sprinkle inside of peppers with a little salt.
In a medium skillet melt butter or margarine; stir in zucchini, mushrooms, onion, garlic, basil, 1/4 teaspoon salt, and the pepper.
Cook, uncovered, over medium-high heat for 10 to 15 minutes or till liquid has evaporated, stirring constantly.
Stir in croutons; spoon mixture into peppers.
Place in a 1 1/2-quart casserole.
Bake, covered, in a 350Â° oven forl5 minutes; uncover and bake about 10 minutes more