Title: Stuffed Bell Peppers with Italian Seasonings
Categories: Vegetarian, Vegan, Main dish
Yield: 4 Servings

4 lg Green bell peppers; stemmed
-and seeded

-----------------------------------SAUCE-----------------------------------
8 c Plum tomatoes; peeled,
-chopped
2 tb Extra virgin olive oil
1/4 ts Freshly ground black pepper
2 tb Fresh basil; chopped
5 Garlic cloves; diced or
-pressed

----------------------------------STUFFING----------------------------------
3/4 c Yellow squahs; shredded
3/4 c Red bell peppers; diced
1/4 c Purple cabbage; shredded
1 1/2 c Wild rice blend; cooked
1 tb Fresh basil; chopped
1 tb Prepared mustard

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini