Stuffed Peppers
Serves 4

Ingredients
4 large green bell peppers
3 tbsp. acceptable vegetable oil
2 onions, sliced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium tomatoes, chopped
2 cups cooked brown rice
1/2 cup low-fat cheddar cheese, grated
2 cups no-salt-added tomato juice

Preparation

• Preheat oven to 375 degrees.
• Rinse bell peppers, cut off tops and remove seeds. Reserve hollow peppers and tops. Heat oil in a large skillet over medium-high heat. Add onions, garlic, zucchini and tomatoes. Sauté until zucchini is tender-crisp. Do not overcook. Set aside.
• In a bowl, combine rice and cheese. Add it to the mixture in the skillet and toss gently to mix well. Set aside.
• Pour tomato juice into the bottom of a casserole dish. Set aside.
• Stuff peppers with vegetable mixture and replace pepper tops. Place stuffed peppers in casserole dish. Bake for 1/2 hour.