Stuffed bell peppers with italian seasonings

4 servings

Ingredients

Quantity Ingredient
4 larges Green bell peppers; stemmed
8 cups Plum tomatoes; peeled, chopped
2 tablespoons Extra virgin olive oil
¼ teaspoon Freshly ground black pepper
¾ cup Yellow squahs; shredded
¾ cup Red bell peppers; diced
¼ cup Purple cabbage; shredded and seeded
2 tablespoons Fresh basil; chopped
5 Garlic cloves; diced or pressed
1½ cup Wild rice blend; cooked
1 tablespoon Fresh basil; chopped
1 tablespoon Prepared mustard

Directions

SAUCE

STUFFING

In a large saucepan, cook the tomatoes in the oil over medium-high heat for 5 to 10 minutes. Add the remaining sauce ingredients and cook 20 to 25 minutes over medium heat. The sauce should be boiling slightly. Meanwhile, mix the stuffing ingredients together n a large bowl, along with 1 cup of the cooled sauce, then stuff into the cleaned peppers.

Place the stuffed peppers in a deep pan with 3 cups of sauce on top.

Cover with aluminum foil and bake in a preheated 375 degree oven for 1 hour and 15 minutes or until the peppers are tender.

From DEEANNE's recipe files

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