Stoplight pepper halves

6 servings

Ingredients

Quantity Ingredient
1 Red bell pepper, halved and seeded
1 Yellow bell pepper, halved and seeded
1 Green bell pepper, halved and seeded
½ pounds Small red potatoes, scrubbed and diced
¼ cup Water
½ cup Chopped onion
1 cup Sliced fresh mushrooms, cleaned
1 Garlic clove, minced
1 small Zucchini squash, diced
1 medium Tomato, seeded and diced
1 tablespoon Fresh rosemary
1 tablespoon Chopped parsley
Salt to taste
Freshly ground black pepper to taste
2 tablespoons Balsamic vinegar

Directions

Place pepper halves in 2-quart rectabgular dish. Cover with vented plastic wrap and microwave on high 3 minutes; drain peppers.

Place potatoes in a 4-cup glass measure with water. Cover with vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes; or until almost done. Drain water; add mushrooms, onion and garlic. Re-cover and microwave on high 3 minutes; drain liquid.

Add squash and tomato; combine. Add rosemary, parsley, salt, pepper and vinegar; toss. Fill pepper halves with mixture; cover with vented plastic wrap. Redistributing midway through cooking, microwave on high 5 minutes, or until heated through.

Nutrient data per serving: 69 calories; 2 grams protein; 1 gram fat (2% total calories); 15 grams carbohydrates; 3 grams dietary fiber; no cholesterol; 186 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

Related recipes