Rice And Vegetable Stuffed Peppers

Ingredients

  • 4 medium bell peppers
  • 1 teaspoon oil
  • ½ cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 small zucchini, diced
  • 14 ½ ounces whole tomatoes, in thick puree
  • ½ teaspoon Italian seasoning
  • + 5 more ingredients
    • 1 cup corn, fresh or frozen
    • 2 cups rice, cooked
    • ½ cup Monterey jack cheese, shredded
    • ¾ cup water
    • 1/8 teaspoon black pepper

1. Have ready a 5-quart pot, a rack or steamer basket to set in pot and an 8-inch square baking dish. 2. Cut tops off peppers just below stem and remove seeds. 3. Fill pot with 1 inch of water and insert a rack or steamer basket. Bring to a boil. 4. Place peppers, cut-side down on rack, cover ...

View full recipe at SpringPad

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