Stuffed Peppers

Dish prepared by Amy Quatmann and Jim Painter, PhD, from the Food Science and Human Nutrition Department at the University of Illinois on "The Morning Show." INGREDIENTS: 4 large bell peppers 1 tsp. olive oil 2 medium tomatoes, chopped 1 med squash, diced 1 med zucchini, diced 1 med onion, diced 2 med cloves of garlic, minced 1 1/4 cup Marinara sauce 2 cups cooked brown rice 1 cup grated cheddar cheese 1/4 tsp. black pepper 1/4 tsp. salt 1/4 tsp. Tobasco sauce 1 cup tomato juice DIRECTIONS Preheat oven to 375. Cut peppers lengthwise and remove stem and seeds. Heat olive oil in a large skillet over medium heat, and swirl the oil to coat the bottom of the pan. Sautee tomatoes, squash, zucchini, onion, and garlic until zucchini is tender crisp. (3-4 minutes) In a medium bowl, combine rice, cheese, and marinara sauce. Gently stir rice mix into skillet with vegetables. Stuff the pepper halves with the rice/vegetable mix, and place them in a 9-inch casserole dish. Pour tomato juice around them if desired and cook uncovered for 30 minutes. Serves 8. To learn more about the U of I`s Food Science and Human Nutrition Department, link here: