Stuffed Peppers

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes.
3. 3
   Remove from the oven and allow to cool.
4. 4
   In a large skillet over medium heat, add the grapeseed oil.
5. 5
   When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown.
6. 6
   Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender.
7. 7
   Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste.
8. 8
   Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs.
9. 9
   Spoon the vegetable mixture into the cooled peppers.
10. 10
    Transfer the peppers to a heat-proof serving dish and top with a little Parmesan.
11. 11
    Bake until the peppers are heated through, about 15 minutes.
12. 12
    Remove from the oven and serve.
13. 13
    Cook's Note: This can be served on a bed of fresh tomato sauce or on its own.
14. 14
    Enjoy.