Italian: Stuffed Peppers

[Guest guest]

Here's a recipe that I haven't tried yet, but it looks good. I have made

lots of things from this cookbook, and so far, they've all been winners.

Note that many recipes in this book are not vegetarian.

 

Candace

 

 

* Exported from MasterCook *

 

Rice & Vegie Misto Stuffed Peppers

 

Recipe By : Elisa Celli / Italian Light Cooking

Serving Size : 12 Preparation Time :0:00

Categories : Ethnic Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 med bell peppers

1 c Arborio rice

2 c onion -- diced

3 garlic cloves -- crushed

1/2 tsp crushed red pepper

2 c mushrooms -- sliced

3 tbsp olive oil

4 med tomatoes -- seeded and chopped

1 c zucchini -- diced

1/2 c black pitted olives -- diced

1 tsp Italian seasoning

1 c Italian parsley -- chopped

1 c Parmesan cheese

 

Preheat over to 350 F. Boil water to cook rice. Cut tops of peppers and

scoop out seeds and ribs.

 

In large skillet, saute onion, garlic, red pepper, and mushrooms in oil for

3-4 minutes, stirring often. Add tomatoes, zucchini, oilive, Italian herb

seasoning, and parsley; cook for 5 minutes. Add the cooked rise and

Parmesan cheese to sauce and blend thoroughly.

 

Fill peppers with mixture and put in baking dish. Sprinkle additional

Parmesan on top, if desired. Bake 8 minutes, until heated through.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Use a combination of red, green, and yellow peppers.

Use eggplant instead of tomatoes.

Try roasting the outside of the peppers for more taste.