Recipe: Rice and Vegetable Stuffed Peppers

recipelink.com Chat Room Recipe Swap
From: Betsy at TKL

Subject: Rice and Vegetable Stuffed Peppers
From: Nancy Van Ess
Newsgroups: rec.food.recipes
Date: 2000/01/14

4 medium bell peppers
1 teaspoon oil
1/2 cup onion -- chopped
1 teaspoon minced garlic
1 small zucchini -- diced
14 1/2 ounces whole tomatoes -- in thick puree
1/2 teaspoon Italian seasoning
1 cup corn -- fresh or frozen
2 cups cooked rice
1/2 cup Monterey jack cheese -- shredded
3/4 cup water
1/8 teaspoon black pepper

Have ready a 5 quart pot, a rack or steamer basket to set in pot and an 8" square baking dish. Cut tops off peppers just below stem and remove seeds. Fill pot with 1" water and insert a rack or steamer basket. Bring to a boil. Place peppers, cut side down on rack, cover pot and cook 4 min. Remove peppers and place cut side up in baking dish. Heat oil in a large nonstick skillet over med heat. Add onion and garlic and saute until onion softens, about 3 min. Stir in zucchini, tomatoes, Italian seasoning and 1/2 tsp. salt. Break up tomatoes with a spoon. Bring to a boil, reduce heat and simmer 2 min. Stir in corn. Remove 1 cup and reserve. Heat oven to 375 degrees. Stir rice and 1/4 cup cheese into remaining vegetable mixture. Spoon into peppers. Loosely cover baking dish with foil. Bake 20 min. Uncover and sprinkle peppers with remaining cheese. Bake 10 min, longer or until hot and cheese is melted. Meanwhile puree reserved vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add water, remaining 1/4 tsp. salt and pepper. Bring to a boil, Reduce heat and simmer 10 min. Serve sauce with peppers.