Zucchini & Cheddar Stuffed Peppers
|Vegetable oil||3 Tablespoon (Acceptable)|
|Onions||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Medium, diced|
|Tomatoes||4 Medium, chopped|
|Cooked brown rice||2 Cup (32 tbs)|
|Grated reduced fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Green bell peppers||4 Large|
|No salt added tomato juice||2 Cup (32 tbs)|
Preheat oven to 375° F.
Rinse bell peppers, cut off tops and remove seeds.
Reserve hollow peppers and tops.
Heat oil in a large skillet over medium heat.
Add onions, garlic, zucchini and tomatoes.
Saute until zucchini is tender-crisp.
Do not overcook.
In a bowl, combine rice and cheese.
Add to mixture in skillet and toss gently to mix well.
Pour tomato juice into bottom of a casserole dish.
Stuff peppers with vegetable mixture and replace pepper top.
Place stuffed peppers in casserole.
Bake 1/2 hour.