Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Ingredients: 4 large bell peppers (any color); 1 tsp. olive oil; 2 medium tomatoes, chopped; 1 medium squash, diced (yellow); 1 medium zucchini, diced; 1/2 c. onion, diced; 2 medium cloves garlic, minced; 2 c. cooked brown rice; 1/2 c. fat-free Cheddar cheese, grated; 1 c. tomato juice (no salt added)

10 ingredients

1 steps

Ingredients

4 large bell peppers (any color)
1 tsp. olive oil
2 medium tomatoes, chopped
1 medium squash, diced (yellow)
1 medium zucchini, diced
1/2 c. onion, diced
2 medium cloves garlic, minced
2 c. cooked brown rice
1/2 c. fat-free Cheddar cheese, grated
1 c. tomato juice (no salt added)

Directions

1

Preheat oven to 375°. Cut peppers in half lengthwise. Remove stems, rubs and seeds. Heat oil in a large skillet over medium heat, swirling to cover bottom. Saut crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes). Don't overcook. In a medium bowl, combine rice and cheese. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in a 9-inch casserole dish. Carefully pour tomato sauce around peppers. Bake, uncovered, for 30 minutes. Serves 8.