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Stuffed Bell Peppers With Italian Seasonings


Course : Vegetables
Serves: 4
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Ingredients:


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 cloves garlic 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 tablespoons fresh basil -- chopped

1 tablespoons prepared mustard
 

Preparation / Directions:


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.

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