Recipe - Italian Stuffed Peppers

2 cup water
1 cup Rice, brown long grain8
8 lg Bell peppers green
TOMATO SAUCE
1 tablespoon Olive oil
1 small Onion finely chopped
1 Garlic clove minced
16 ounce Tomatoes, canned
Unsweetened, undrained
Coarsely chopped
6 ounce Tomato paste unsweetened
1 teaspoon Bail
1 teaspoon Oregano
One half teaspoon Thyme
1 teaspoon Sea salt
One fourth teaspoon Black pepper freshly
Ground
1 tablespoon Olive oil
1 md Onion chopped
1 cup Mushrooms chopped
1 md Zucchini chopped
2 Garlic cloves minced

In a medium saucepan, bring the water to a boil over high heat. Add the
rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to
40 minutes. Transfer the rice to a large bowl.

Put 1 inch of water into a large saucepan with a steamer basket, cover with
the lid, and bring to a boil. Carefully trim the bottoms of the bell
peppers so they sit straight. Slice off the tops and carefully remove the
seeds and ribs with your fingers. (Save the tops for chopping and using in
another recipe.) Put the peppers in the steamer basket, cover, and steam
the peppers until they are bright green;; but still firm, 5 to 8 minutes.
Remove from the steamer and set aside.

Preheat the oven to 350 degrees. Lightly oil a 9 by 13 inch baking dish.

To make the auce, in a medium saucepan, heat the oil over medium heat. Add
the onion and garlic and cook, stirring often, until softened, about 5
minutes. Stir in the tomatoes with their juices, tomato paste, basil,
oregano, thyme, salt and pepper. Bring to a simmer, reduce heat to low, and
cook until slightly thickened, about 20 minutes. Remove from the heat.

Meanwhile, heat the olvie oil in a large frying pan over medium heat. Add
the onion, mushrooms, zucchini, and garlic and cook until mushrooms are
lightly browned, about 8 minuts. Add to the rice.

Add One half cup of the tomato sauce to the rice and vegetables and mix well.

Fill the bell pepper cups with the tomatorice mixture. Put the stuffed
peppers into the prepared baking dish. Pour the remaining tomato sauce on
and around the peppers. Bake until bubbling, 20 to 30 minutes. Serve
immediately.

Source: May All Be Fed, by John Robbins/MM by DEEANNE

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip