Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  green bell peppers -- stemmed
                        - and seeded
                        ***SAUCE***
  8               cups  plum tomatoes -- peeled,
                        - chopped
  2        tablespoons  extra virgin olive oil
     1/4      teaspoon  freshly ground black pepper
  2        tablespoons  fresh basil -- chopped
  5                     garlic cloves -- diced or
                        - pressed
                        ***STUFFING***
     3/4           cup  yellow squash -- shredded
     3/4           cup  red bell peppers -- diced
     1/4           cup  purple cabbage -- shredded
  1 1/2           cups  wild rice blend -- cooked
  1         tablespoon  fresh basil -- chopped
  1         tablespoon  prepared mustard

Preparation:

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.

Nutritional Information:

190 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 84mg Sodium