Recipe - Stuffed Bell Peppers With Italian Seasonings

4 lg Green bell peppers; stemmed
and seeded

SAUCE
8 cup Plum tomatoes; peeled,
chopped
2 tablespoon Extra virgin olive oil
One fourth teaspoon Freshly ground black pepper
2 tablespoon Fresh basil; chopped
5 Garlic cloves; minced or
pressed

STUFFING
Three fourths cup Yellow squahs; shredded
Three fourths cup Red bell peppers; minced
One fourth cup Purple cabbage; shredded
1 One half cup Wild rice blend; cooked
1 tablespoon Fresh basil; chopped
1 tablespoon Prepared mustard

In a large saucepan, cook the tomatoes in the oil over mediumhigh 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