Stuffed Peppers
Updated: January 7, 2009
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:
