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Rice & Vegetable Stuffed Peppers
What You Need
• 4-6 medium bell peppers
• 1 teaspoon oil
• ½ cup onion, chopped
• 1 teaspoon garlic, minced
• 1-2 small zucchini, diced
• 1/2 can diced tomatoes
• ½ teaspoon Italian seasoning
• 1 cup frozen corn
• 2 cups rice, cooked
• ½ cup Monterey jack cheese, shredded
• ¾ 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 of 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 medium heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning and 1/2 teaspoon of salt. Break up tomatoes with a spoon. Bring to a boil, reduce heat and simmer 2 minutes. 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 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 teaspoon salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.


  

  
 
 
 
 
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