Recipe: Stuffed Sweet Peppers (using rice, ricotta cheese and zucchini, no meat)

STUFFED SWEET PEPPERS

FOR THE STUFFING:
2 tablespoons olive oil or vegetable oil
1/2 cup shredded carrot
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup shredded zucchini
1 teaspoon finely chopped fresh garlic
1 (15 ounce) container low fat ricotta cheese, drained
1 cup cooked long grain rice
1 egg, slightly beaten
2 tablespoons clopped fresh basil leaves
1/2 teaspoon salt
FOR THE PEPPERS:
1 (8 ounce) can tomato sauce, divided use
4 medium green bell peppers, cut in half lengthwise, stems and seeds
removed
1/2 cup shredded Land O Lakes Mozzarella Cheese (2 ounces)

Heat oven to 350 degrees F.

TO PREPARE THE STUFFING:
In 2-quart saucepan heat oil; add carrot, mushrooms, onion, zucchini and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes); set aside.

In large bowl combine ricotta cheese, rice, egg, basil and salt; mix well. Stir in carrot mixture; set aside.

TO PREPARE THE PEPPERS:
Spread 1/2 cup tomato sauce in bottom of a (9-inch) baking pan; set aside.

Place about 1 cup vegetable cheese mixture into each green pepper half. Place green peppers in prepared pan. Pour remaining 1/2 cup tomato sauce over green peppers.

Cover; bake for 40 to 45 minutes or until filling is hot and green peppers are softened. Uncover; sprinkle with cheese. Continue baking for 3 to 5 minutes or until cheese is melted.

Makes 4 servings
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996