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 in 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.