Recipe: Rice and Vegetable Stuffed Peppers

Rice and Vegetable Stuffed Peppers
Newsgroup: rec.food.recipes/Nancy Van Ess
Servings: 4

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-inch square baking dish. Cut tops off peppers just below stem and remove seeds. Fill pot with 1-inch water and insert a rack or steamer basket. Bring to a boil. Place peppers, cut side down on rack, cover pot and cook 4 minutes. 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 minutes 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 minutes. Uncover and sprinkle peppers with remaining cheese. Bake 10 minutes 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.